Mushroom and Egg Wrap

Recipe courtesy of the Mushroom Council and


Yield: 1

Serving size: 1 wrap

Preparation Time: 3 minutes

Cooking Time: 2 minutes


1/4 cup potato, pepper and onion blend, diced
Pinch of Kosher Salt
1/2 cup white button mushrooms, sliced
1 egg, beaten
2 tablespoons (1/2 ounce) reduced fat cheddar cheese, shredded
Pinch of Black Salt
1/2 teaspoon black pepper, freshly ground (to taste)
1 8-inch flour tortilla
2 tablespoons prepared salsa (optional)


Place potato, peppers and onion blend in a 2-cup microwavable measuring cup, add salt, loosely cover with plastic wrap and microwave on high for 1 minute, stirring once at the 30-second mark.

Add mushrooms and microwave on high for another minute, stirring at the 30-second mark. Drain off excess liquid before stirring in the egg, then cover. Place tortilla in the microwave too and heat on high for 30 seconds. Remove from microwave and stir in cheese and pepper.

Spoon mixture into warm tortilla and, if using, add the salsa on top. Fold the bottom of the wrap up over the eggs, and then roll the remaining sides around.

Wrap in waxed paper and refrigerate until ready to eat. When ready to serve, place wrap in microwave on high for 45-60 seconds, just until heated through. Grab it and go!

Individually, these wraps will hold in the refrigerator up to 3 days.


Calories: 280; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 195mg; Sodium: 490mg; Protein: 15g; Total Carbohydrate: 29g; Dietary Fiber: 2g


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