These Mushroom Wraps with Spinach, Feta & Pesto are a quick, flavorful, and satisfying vegetarian option perfect for lunch or a light dinner.
Packed with fiber-rich greens, plant-based protein from mushrooms, and heart-healthy fats from avocado and pesto, they are nutritious and guilt-free.
Quick to assemble and cook, they make a versatile, everyday meal that’s both wholesome and delicious.
Mushroom Pesto Wraps
Equipment
- 1 small frying pan
- 1 spatula
- 1 knife
- 1 cutting board
- 1 tablespoon
- 1 teaspoon
- 1 mixing bowl
Ingredients
- 1 tortilla wrap
- 1 large portobello mushroom or 1½ smaller mushrooms
- 1 teaspoon balsamic vinegar
- Olive oil for cooking
- 1 tablespoon mayonnaise
- 1 tablespoon pesto
- 2 cloves garlic minced
- 1 handful baby spinach
- 3 cherry tomatoes quartered
- 2 tablespoons feta cheese crumbled
- ¼ avocado sliced or cubed
- 4 –6 thin slices red onion
Instructions
- Mushroom Preparation: Start by cleaning your mushrooms. Use a damp paper towel or soft brush to gently remove any dirt from the mushroom caps. Avoid rinsing them under water, as mushrooms can absorb moisture and become soggy. Slice larger mushrooms into thick, even strips for uniform cooking. Place them in a small mixing bowl, drizzle with 1 teaspoon of balsamic vinegar, and sprinkle the minced garlic over the top. Toss gently to ensure all pieces are coated with the garlic and vinegar mixture. Set aside for a few minutes to allow the flavors to infuse.
- Pesto Mayonnaise Spread: Take your tortilla wrap and lay it flat on a clean cutting board or plate. In a small bowl, mix 1 tablespoon of mayonnaise with 1 tablespoon of pesto until smooth and fully combined. Using the back of a spoon or a small spatula, spread the mixture evenly across the surface of the tortilla, leaving about 1 inch of space along the edges to make rolling easier. This spread not only adds flavor but also helps keep the wrap moist and creamy.
- Assemble the Fresh Ingredients: Next, prepare the fresh ingredients for your wrap. Wash the baby spinach thoroughly and pat it dry. Quarter the cherry tomatoes and slice the avocado into thin pieces or small cubes. Lay a handful of spinach evenly over the pesto-mayo spread, then add the tomatoes, avocado, crumbled feta cheese, and red onion slices. Make sure the ingredients are distributed evenly to ensure each bite has a balanced mix of flavors and textures.
- Cooking the Mushrooms: Heat a small amount of olive oil in a frying pan over medium heat. Once the oil is shimmering, carefully add the prepared mushrooms. Let them cook undisturbed for 2–3 minutes to allow them to brown, then gently press down with a spatula to release their natural juices. Flip the mushrooms and cook for another 2–3 minutes until golden brown and slightly caramelized. This step intensifies the flavor and ensures the mushrooms remain juicy and tender.
- Adding Mushrooms to the Wrap: Once the mushrooms are perfectly cooked, transfer them directly onto the prepared tortilla, arranging them evenly over the fresh salad ingredients. The warmth of the mushrooms will slightly wilt the spinach and soften the avocado, enhancing the wrap’s overall texture and flavor.
- Rolling the Wrap: To roll the wrap, fold the bottom edge of the tortilla up over the ingredients. Then, fold in the sides and continue rolling tightly but gently to prevent the filling from spilling out. Press lightly to seal the edges and create a neat, compact wrap. Using a sharp knife, slice the wrap in half at a slight diagonal for an attractive presentation and easier handling.
- Serving the Wrap: Place the wrap halves on a plate and serve immediately while the mushrooms are still warm. These wraps pair wonderfully with a side of fresh salad, roasted vegetables, or even a small cup of soup. The combination of creamy feta, earthy mushrooms, and fresh veggies creates a flavorful, satisfying bite every time.
Notes
- Use fresh, firm mushrooms for the best flavor and texture. Portobellos are ideal, but cremini or button mushrooms work well too.
- Balsamic vinegar enhances the umami flavor and helps the mushrooms caramelize nicely.
- Toasting the tortilla slightly before assembling adds extra texture and prevents sogginess.
- Pesto mayonnaise can be adjusted for creaminess or intensity depending on your preference.
- Feel free to swap ingredients to suit dietary needs—vegan mayo can replace regular mayonnaise, and different cheeses can substitute feta.
Chef’s Secrets For Perfect Wraps
Achieving a delicious wrap comes down to balance and technique.
Always cook mushrooms over medium heat, allowing them to brown slowly rather than steam, which preserves their flavor and firm texture.
Pressing lightly with a spatula helps release juices, creating a rich, concentrated taste.
For the tortilla, spreading the pesto-mayo evenly ensures every bite is flavorful, while leaving edges free prevents messy rolling.
Layering ingredients thoughtfully—heavier items like mushrooms on the bottom, delicate greens on top—keeps the wrap stable and easy to eat.
Using ripe avocado adds creaminess without overpowering the other ingredients, and crumbled feta gives a subtle tang that complements the earthy mushrooms.
Serving Suggestions For Maximum Enjoyment
These wraps are versatile and perfect on their own or paired with light sides.
Serve with a crisp green salad, roasted vegetables, or a small cup of vegetable soup for a complete meal.
For a more substantial lunch, add a handful of roasted chickpeas or quinoa on the side.
They also make excellent picnic or lunchbox options, as they are easy to transport and hold together well.
Drizzle a bit of balsamic glaze or sprinkle fresh herbs like basil or parsley on top just before serving to elevate the flavors and presentation.
Storage Tips For Wrap Freshness
If you need to store leftovers, wrap each portion tightly in parchment paper or plastic wrap and place in an airtight container.
Keep in the refrigerator for up to 24 hours; beyond that, the tortilla may become soggy.
For make-ahead meal prep, store the cooked mushrooms separately from the greens and tortilla, then assemble just before eating to maintain freshness.
Reheating should be done gently in a skillet or microwave at low power to warm the mushrooms without wilting the greens excessively.
Avoid freezing, as the fresh vegetables and avocado can lose texture and flavor.
Frequently Asked Questions
1. Can I use other types of mushrooms?
Absolutely! While portobellos provide a meaty texture, cremini, button, or shiitake mushrooms can also work. Adjust cooking time slightly for smaller varieties to avoid overcooking.
2. Can I make this wrap vegan?
Yes. Replace mayonnaise with a plant-based alternative and swap feta for a vegan cheese or omit it entirely. You can also use a whole-grain or gluten-free wrap if desired.
3. How can I prevent the wrap from getting soggy?
Spread the pesto-mayo evenly but leave about an inch around the edges. Cook mushrooms until most of the moisture evaporates, and assemble the wrap just before serving for the freshest results.
4. Can I prepare these in advance?
You can prep the mushrooms and chop vegetables ahead of time, but assemble the wrap right before eating. Keeping components separate helps maintain texture and prevents the tortilla from becoming soggy.
5. What can I serve with this wrap?
Pair with a light side salad, roasted vegetables, or a simple soup. Fresh fruit, baked chips, or a handful of nuts also complement the wrap for a balanced meal.
