Mama Mia Wrap Recipe

Slice mushrooms into 1/4" slices. Dice tomato into small wedges or 1/2" dice. Tear or thinly slice mozzarella. Crack eggs into a small bowl and lightly beat with a fork; season with garlic powder, 1/8 tsp black pepper, and 1/8 tsp salt.

Warm the tortilla briefly: wrap in a damp paper towel and microwave 15–20 seconds or heat 10–15 seconds per side in a dry skillet over medium-low until pliable. Keep warm.

Sauté mushrooms and spinach

Heat 1 tablespoon olive oil and 1/2 tsp butter in a 8–10" nonstick skillet over medium heat until butter melts and foams. Add sliced mushrooms in a single layer, sprinkle with 1/8 tsp kosher salt, and cook undisturbed 2–3 minutes until browned. Stir and cook another 1–2 minutes until mushrooms are tender. Add spinach and stir; cook 30–60 seconds until wilted. Transfer mushroom-spinach mixture to a small bowl and set aside.

Scramble eggs

Return skillet to medium-low heat and add a light coating of oil if dry. Pour beaten eggs into the pan. Let eggs sit 10–15 seconds, then gently stir with a spatula, folding from edges to center to create soft curds. When eggs are about 80% set (still slightly glossy), fold in the cooked mushroom-spinach mixture and remove pan from heat. Taste and adjust seasoning with remaining 1/8 tsp salt and a pinch of pepper if needed.

Fold in diced tomato and torn mozzarella off the heat so cheese becomes slightly soft but not fully melted. Stir briefly to distribute evenly.

Lay warmed tortilla flat. If using pesto or marinara, spread 1 tablespoon evenly across center of tortilla, leaving 1" border at edges. Place mixed egg-mushroom-spinach mixture in a line down the center (about 3/4 cup filling). Add fresh basil leaves on top if using.

Fold bottom edge of tortilla up over filling, fold both sides in, then roll tightly toward the top to form a secure wrap. Place seam-side down on the cutting board.

Optional: Heat a clean skillet over medium and place seam-side down for 30–60 seconds to seal and lightly toast both sides, pressing gently with a spatula. Remove and let rest 1 minute, then slice in half on the diagonal.

In a small bowl, whisk together 1 tsp extra-virgin olive oil, 1 tsp balsamic vinegar, 1/8 tsp salt and a pinch of black pepper. Toss dressing with 2 cups mixed greens just before serving and place alongside the wrap.

Place wrap halves on a plate next to dressed mixed greens. Serve immediately while eggs are warm.