MUSHROOM AND SPINACH BREAKFAST WRAP

MUSHROOM AND SPINACH BREAKFAST WRAP

This Mushroom and Spinach Breakfast Wrap is a healthy and satisfying morning start. It’s packed with scrambled eggs, sautéed mushrooms and fresh spinach wrapped in a whole-wheat tortilla. This meal is rich in protein, fibre and essential nutrients, making it an excellent option for those who want a nutritious breakfast on the go. With a balance of flavours from earthy mushrooms, tender spinach and fluffy eggs, this breakfast wrap is delicious and wholesome. Perfect for a quick weekday breakfast or a leisurely weekend brunch.

RECIPE CATEGORY

Breakfast, Snack, Brunch, Entrée

SERVING SIZE

1

CUISINE

American, Vegetarian

PREPARATION / TECHNIQUES

Pan-Fry, Sauté, One-Pot Wonders

OCCASION / HOLIDAY

Fall, Spring, Summer, Winter, Family Breakfast, Brunch, Picnic, Post-Workout Snack

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, High Fibre, Kid Friendly, Low Cholesterol, Low Fat, Quick & Easy, Vegetarian

DISH TYPE

Wrap, Sandwich, Breakfast

INGREDIENTS FOR MUSHROOM AND SPINACH BREAKFAST WRAP

• 1 small whole-wheat tortilla

• 1 egg, scrambled

• 1/4 cup mushrooms, sliced

• 1/4 cup spinach, chopped

• 1/2 tbsp olive oil

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 260 kcal

• Protein: 12g

• Carbohydrates: 22g

• Fat: 14g

• Fibre: 4g

• Sodium: 180mg

• Potassium: 350mg

• Calcium: 10% of DV

• Iron: 8% of DV

• Vitamin A: 40% of DV

• Vitamin C: 15% of DV

PREPARATION FOR MUSHROOM AND SPINACH BREAKFAST WRAP

1. Sauté Vegetables: Heat 1/2 tbsp olive oil over medium heat. Add 1/4 cup sliced mushrooms and 1/4 cup chopped spinach. Sauté for 2-3 minutes until the mushrooms become tender and the spinach wilts.

2. Scramble the Egg: In the same pan, push the vegetables to the side and add 1 egg, scrambled. Stir gently until fully cooked—season with salt and pepper to taste.

3. Assemble the Wrap: Place the scrambled egg and sautéed vegetables onto the whole-wheat tortilla. Wrap tightly.

4. Serve Warm: Serve the breakfast wrap immediately or in foil for an easy grab-and-go meal.

PREP TIME

5 minutes

COOKING TIME

5 minutes

TIPS FOR MUSHROOM AND SPINACH BREAKFAST WRAP

• Warm the tortilla in a dry pan or microwave for 15 seconds before assembling to make the wrap more pliable.

• Add extra flavour and add your favourite spices like paprika or cumin to the eggs.

VARIATIONS

• Cheesy Addition: Sprinkle 1 tbsp of shredded cheese on the eggs for a creamy texture.

• Vegan Version: Swap the egg with tofu scramble for a vegan alternative, and use a vegan tortilla.

• Extra Protein: Add diced chicken or turkey bacon for a protein boost.

PREPPING AND STORAGE

• Fridge: Store the wrap in an airtight container or foil. You can keep it in the refrigerator for up to 24 hours.

• Freezer: Wrap the assembled wrap in foil and freeze for up to 1 month. Reheat in the microwave or oven before serving.