Sautéed Mushroom and Spinach Breakfast Wrap
A savory brunch wrap filled with garlic-sautéed mushrooms, fresh spinach, and melted cheese, wrapped in a warm tortilla. This american-inspired brunch (vegetarian) ready in about 22 minutes pairs large flour tortilla, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 large flour tortilla
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup button mushrooms, sliced
- 1 cup fresh spinach leaves
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup shredded cheddar cheese
- 1 large egg
- 2 tbsp milk
- 1 tsp butter
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat; add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 cup sliced button mushrooms to the skillet and cook for 5 minutes, stirring occasionally until mushrooms are browned and softened.
- Step 3: Add 1 cup fresh spinach leaves, 1/4 tsp salt, and 1/8 tsp black pepper; cook for 2 more minutes until spinach wilts; remove mixture from skillet and set aside.
- Step 4: In a small bowl, whisk 1 large egg with 2 tbsp milk; heat 1 tsp butter in the same skillet over medium-low heat and pour in the egg mixture, cooking gently to make a thin scrambled egg layer.
- Step 5: Warm 1 large flour tortilla briefly in a dry pan or microwave; spread the sautéed mushroom and spinach mixture and top with 1/4 cup shredded cheddar cheese, then add the scrambled egg.
- Step 6: Fold the sides of the tortilla and roll tightly to form a wrap; slice in half and serve warm.
Frequently asked questions
How long does Sautéed Mushroom and Spinach Breakfast Wrap take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Mushroom and Spinach Breakfast Wrap?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large flour tortilla from drying out.
Can I substitute ingredients in Sautéed Mushroom and Spinach Breakfast Wrap?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Mushroom and Spinach Breakfast Wrap for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Mushroom and Spinach Breakfast Wrap vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
