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Mushroom Pesto Wraps

Karina Kari
A quick, delicious vegetarian wrap featuring sautéed mushrooms, fresh spinach, feta, avocado, and a zesty pesto mayonnaise.
Perfect for lunch or a light dinner, this fiber- and protein-rich wrap is easy to assemble, satisfying, and packed with flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course lunch
Cuisine European
Servings 1 wrap

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.
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