Spinach & Mushroom Cheese Wrap Recipe

Prepare vegetables

Clean the mushrooms with a damp paper towel and slice them thinly. Peel and thinly slice the onion. Rinse and spin or pat dry the baby spinach to remove excess moisture.

Sauté onions and mushrooms

Heat a large nonstick skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and the 1/2 tablespoon butter (if using). Once hot, add the sliced onion. Sauté for 3–4 minutes until softened and translucent, stirring occasionally.

Add the sliced mushrooms to the pan with the onions. Cook for 4–6 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown at the edges. Season with 1/4 teaspoon black pepper and 1/4 teaspoon salt at this stage to help moisture release.

Add the 4 cups baby spinach to the skillet in batches if needed. Stir constantly for 1–2 minutes until the spinach is wilted but still bright green. If the pan looks dry, add up to 1 teaspoon more olive oil. Sprinkle in 1 teaspoon dried oregano, remaining 1/4 teaspoon salt, and the optional 1/2 teaspoon lemon juice. Toss to combine and turn off the heat.

Incorporate cheese

Transfer the spinach-mushroom mixture to a bowl or leave in the pan off heat. Sprinkle 3/4 cup reduced-fat shredded mozzarella over the warm mixture and gently fold so the cheese softens and binds the filling. Taste and adjust seasoning with additional salt or pepper if needed.

Warm the tortillas briefly: heat a clean skillet over medium-low. Lightly brush each tortilla with a little olive oil or spray with cooking spray and warm 20–30 seconds per side until pliable and slightly toasted. Alternatively, wrap in a damp paper towel and microwave 15–20 seconds.

Assemble the wraps: lay a warm tortilla flat. Spoon half of the spinach-mushroom-cheese mixture (about 1/2 of the filling) down the center lengthwise, leaving 1–2 inches free at each end. Fold the bottom edge up over the filling, fold the sides in, then roll tightly to form a wrap. Repeat with the second tortilla and remaining filling.

Optional crisping: place the assembled wrap seam-side down on the skillet over medium heat and toast 1–2 minutes per side until golden and sealed, pressing gently with a spatula. This also further melts the cheese.

Slice and serve: transfer wraps to a cutting board, let rest 1 minute, then cut in half on the diagonal. Serve warm. These are best enjoyed immediately but can be wrapped and refrigerated for up to 24 hours.