Roasted Mushroom and Avocado Wrap
This Roasted Mushroom and Avocado Wrap is a fresh, hearty meal with caramelized mushrooms, creamy avocado, and crisp veggies in a soft tortilla. Perfect for quick lunches or dinners, it’s vegetarian, customizable, and bursting with flavor.
Why You’ll Love This Recipe
This Roasted Mushroom and Avocado Wrap is a deliciously satisfying meal that combines the earthy richness of roasted mushrooms with the creamy, buttery texture of avocado, all wrapped in a soft tortilla with fresh veggies. It’s a vegetarian delight that’s quick to prepare, making it ideal for busy lunches, light dinners, or meal prep. The savory, caramelized mushrooms pair perfectly with a zesty dressing, while the crunchy veggies add texture and vibrancy. Naturally adaptable for vegan or gluten-free diets, this wrap is healthy, budget-friendly, and packed with nutrients. Whether you’re a veggie lover or just craving a fresh, flavorful handheld meal, this wrap is sure to become a go-to favorite for its ease and bold taste.
Recipe Tips and Tricks
- Roast Mushrooms Hot: High heat (425°F) ensures caramelization without sogginess.
- Mash Avocado Lightly: Keeps texture creamy but not mushy.
- Warm Tortillas: Softens for easier rolling; prevents cracking.
- Pat Mushrooms Dry: Removes moisture for better roasting results.
- Layer Evenly: Spread ingredients for balanced bites in every wrap.
- Use Parchment: Wrap tightly in parchment for mess-free eating.
- Taste Dressing: Adjust lemon or spices for perfect flavor balance.
- Chop Veggies Uniformly: Ensures even texture and easy rolling.
Roasted Mushroom and Avocado Wrap
Flavorful wrap with roasted mushrooms, creamy avocado, and crisp veggies.
Ingredients
- ¼ cup crumbled feta cheese (optional)
- ½ cup sliced red bell pepper
- ½ tsp garlic powder
- ½ tsp ground cumin
- 1 large ripe avocado
- 1 tbsp fresh lemon juice
- 2 cups baby spinach
- 2 tbsp extra virgin olive oil
- 4 (10-inch) flour tortillas
- 8 oz cremini or button mushrooms, sliced
- Salt and pepper to taste
Instructions
- Prep Mushrooms: Clean mushrooms with a damp cloth; slice into ¼-inch pieces for even roasting.
- Roast Mushrooms: Toss mushrooms with 1 tbsp olive oil, garlic powder, cumin, salt, and pepper; spread on a baking sheet.
- Bake: Roast at 425°F for 12-15 minutes until caramelized and slightly crispy, stirring halfway.
- Mash Avocado: Scoop avocado into a bowl; mash with lemon juice, salt, and pepper for creamy spread.
- Prep Veggies: Slice bell pepper thinly; wash and pat spinach dry for crispness.
- Warm Tortillas: Heat tortillas in a dry skillet or microwave 10 seconds to soften for rolling.
- Spread Avocado: Spread a layer of mashed avocado evenly across each tortilla for a creamy base.
- Add Fillings: Layer spinach, bell peppers, roasted mushrooms, and feta (if using) on one half of each tortilla.
- Roll Wraps: Fold bottom of tortilla over filling, tuck in sides, and roll tightly to seal.
- Serve: Slice wraps in half; serve immediately or wrap in parchment for a portable, delicious meal.
Notes
- Roast mushrooms on a single layer for maximum caramelization.
- Assemble wraps just before serving to prevent sogginess.
- Leftovers are great as salad toppers or bowl ingredients.
- Use parchment or foil for easy transport and mess-free eating.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 324Total Fat 16gSaturated Fat 4gUnsaturated Fat 12gCholesterol 11mgSodium 13248mgCarbohydrates 38gFiber 9gSugar 2gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Mushrooms (8 oz): Cremini or button for earthy flavor; sliced for roasting.
- Avocado (1 large, ripe): Hass for creaminess; firm but ripe for mashing.
- Tortillas (4, 10-inch): Flour for softness; whole wheat for health.
- Spinach (2 cups): Baby spinach for tenderness; arugula as alternative.
- Red Bell Pepper (½ cup, sliced): Adds sweetness and crunch; yellow works too.
- Olive Oil (2 tbsp): Extra virgin for roasting and dressing.
- Lemon Juice (1 tbsp, fresh): Brightens flavors; lime juice as substitute.
- Garlic Powder (½ tsp): Subtle flavor for mushrooms; fresh garlic for intensity.
- Cumin (½ tsp): Warm, earthy spice; paprika as alternative.
- Feta Cheese (¼ cup, crumbled, optional): Tangy addition; omit for vegan.
Variations and Substitutions
- Vegan: Skip feta; use vegan cheese or nutritional yeast.
- Gluten-Free: Use gluten-free tortillas or lettuce wraps.
- Mushroom Swap: Try shiitake or portobello for richer flavor.
- Protein Boost: Add grilled chicken, tofu, or hummus.
- Spicy Kick: Include ¼ tsp chili flakes or sriracha.
- Veggie Add-In: Try cucumber, shredded carrots, or sprouts.
- Dressing Twist: Swap lemon for balsamic vinegar or tahini.
- Low-Carb: Use lettuce wraps instead of tortillas.
Storage Options
- Refrigerator: Store assembled wraps up to 1 day; store components separately up to 3 days.
- Freezer: Freeze roasted mushrooms only up to 2 months; thaw before use.
- Reheating: Warm mushrooms in skillet; assemble fresh.
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