Name: Spinach, Mushroom, and Feta Wrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 4 large flour tortillas (10-inch); 8 oz cremini or button mushrooms, sliced; 4 cups fresh baby spinach; 1/2 cup crumbled feta cheese; 1 small onion, finely diced; 2 cloves garlic, minced; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried oregano (optional)

This Spinach, Mushroom, and Feta Wrap is a delightful blend of earthy mushrooms, vibrant spinach, and tangy feta cheese, all wrapped in a soft tortilla. Perfect for a quick lunch or light dinner, this recipe is bursting with flavor and nutrition, ready in just 20 minutes.

Why You’ll Love This Recipe

The Spinach, Mushroom, and Feta Wrap is a fantastic choice for those seeking a quick, healthy, and flavorful meal. The combination of sautéed mushrooms and spinach offers a satisfying, earthy taste, while the creamy feta adds a tangy kick that elevates every bite. This wrap is versatile, perfect for meal prep, on-the-go lunches, or a cozy dinner. It’s vegetarian, packed with nutrients, and easily customizable to suit your preferences. Whether you’re a busy professional or a home cook looking for something simple yet delicious, this recipe delivers a wholesome meal that’s both budget-friendly and impressive.

Recipe Tips and Tricks

Sauté Smart: Cook mushrooms on medium-high heat to get a golden brown sear without releasing too much water.
Spinach Wilt: Add spinach in batches to avoid overcrowding the pan, ensuring even wilting.
Tortilla Toast: Lightly toast the tortilla on a skillet for extra warmth and slight crispiness.
Cheese Crumble: Use block feta and crumble it yourself for fresher flavor and better texture.
Season Early: Season the mushrooms while cooking to enhance their natural umami flavor.
Wrap Tightly: Fold the tortilla tightly to prevent fillings from spilling, using parchment paper for easier handling.

Yield: serving 2

Spinach, Mushroom, and Feta Wrap

A savory Spinach, Mushroom, and Feta Wrap, bursting with earthy veggies and tangy cheese, perfect for a quick, healthy meal.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

4 large flour tortillas (10-inch)
8 oz cremini or button mushrooms, sliced
4 cups fresh baby spinach
1/2 cup crumbled feta cheese
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried oregano (optional)

Instructions

Prep Your Ingredients: Rinse and slice mushrooms thinly. Finely dice the onion and mince the garlic. Wash spinach and pat dry.
Heat the Skillet: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Sauté Aromatics: Add diced onion and cook for 2-3 minutes until soft and translucent, stirring occasionally.
Cook Mushrooms: Toss in sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until golden and tender.
Season the Mix: Sprinkle salt, pepper, and oregano (if using) over the mushrooms to enhance their savory flavor.
Wilt the Spinach: Add spinach in batches, stirring gently for 1-2 minutes until just wilted but still vibrant green.
Remove from Heat: Take the skillet off the heat and let the mixture cool slightly to avoid soggy wraps.
Assemble the Wraps: Lay a tortilla flat, sprinkle 2 tablespoons of feta cheese, then add a quarter of the veggie mix.
Wrap It Up: Fold the bottom of the tortilla up, then fold in the sides tightly to create a secure wrap.
Serve and Enjoy: Serve immediately, or wrap in parchment for an on-the-go meal. Enjoy warm for maximum flavor!

Notes

For extra crunch, toast the assembled wrap in a dry skillet for 1 minute per side.
Adjust salt if your feta is particularly salty to balance flavors.
Use a non-stick skillet to prevent sticking and ensure easy cleanup.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 601Total Fat 29gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 18gCholesterol 33mgSodium 1445mgCarbohydrates 69gFiber 8gSugar 6gProtein 19g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Spinach: Fresh baby spinach is ideal for its tender texture and mild flavor. It’s packed with iron and vitamins, making this wrap nutritious.
Mushrooms: Cremini or button mushrooms work best for their meaty texture and rich flavor. Slice evenly for consistent cooking.
Feta Cheese: This tangy, salty cheese adds a creamy contrast. Opt for high-quality feta stored in brine for authentic taste.
Tortilla: Use large, soft flour tortillas for easy wrapping. Whole wheat or spinach tortillas can boost nutrition.
Garlic and Onion: These aromatics enhance the dish’s depth. Freshly minced garlic and finely diced onion yield the best results.
Olive Oil: A good-quality extra virgin olive oil adds a subtle richness to the sautéed vegetables.

Variations and Substitutions

For a vegan twist, swap feta with a plant-based cheese or mashed avocado for creaminess. If mushrooms aren’t your favorite, try zucchini or bell peppers for a similar texture. For a gluten-free option, use corn or gluten-free tortillas. Add protein with grilled chicken, tofu, or hummus for extra heartiness. Spice lovers can sprinkle in red pepper flakes or drizzle hot sauce. For a Mediterranean flair, include sun-dried tomatoes or olives. If spinach feels too earthy, swap it with arugula or kale for a different green vibe.

Storage Options

Store the filling separately in an airtight container in the fridge for up to 3 days. Assemble wraps fresh to avoid soggy tortillas. Reheat the filling in a skillet over low heat. For meal prep, keep components (cooked veggies, feta, tortillas) separate and assemble when ready to eat. Freezing is not recommended, as the spinach and feta may lose texture.