Spinach & Mushroom Cheese Wrap (g/d) Recipe

Slice and mince

Clean mushrooms by wiping with a damp paper towel and trim stems. Slice mushrooms about 1/4" thick. Peel and thinly slice the onion. Mince the garlic clove.

Rinse spinach briefly and spin or pat dry until mostly dry. If leaves are large, rough-chop to make filling easier to fold.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat the pan.

Add the sliced onion and a pinch of salt; sauté 3–4 minutes until softened and translucent.

Add the sliced mushrooms to the skillet and cook 4–6 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.

Add minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon black pepper, and the remaining 1/4 teaspoon salt; cook 30–45 seconds until fragrant.

Add the spinach in batches, letting each batch wilt slightly before adding more. Cook until all spinach is wilted and most moisture has evaporated, about 2–3 minutes. If there is excess liquid, raise heat briefly and cook it off to avoid a soggy wrap.

Remove skillet from heat. Stir in 1 cup reduced-fat shredded mozzarella and, if using, 1 teaspoon lemon juice. Taste and adjust seasoning with more salt or pepper if needed. Let filling cool 2–3 minutes so cheese begins to melt but is not overly runny.

Warm the tortillas for 10–15 seconds per side in a dry skillet or microwave for 10–15 seconds to make them pliable.

Lay a warm tortilla flat. Spread 1 tablespoon light mayonnaise or Greek yogurt in the center if using. Spoon half of the spinach and mushroom mixture down the center of the tortilla, leaving about 1" clear at each end.

Fold the bottom edge up over the filling, fold in the two sides, then roll tightly toward the top to form a secure wrap. Repeat with the second tortilla.

Optional — place assembled wraps seam-side down in a heated skillet or panini press over medium heat and grill 1–2 minutes per side until tortilla is golden and sealed and cheese inside is melted.

Remove from heat, let rest 1 minute, then slice each wrap in half on the diagonal and serve immediately.