Spinach mushroom egg wrap

A delicious spinach and mushroom wrap recipe, with egg and creamy garlic sauce.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Courses

Cuisine American

Servings

Calories 372 kcal

Equipment

Ingredients

3 cups of fresh spinach
4 large-size tortillas
6 eggs
2 cups of mushrooms
1 tablespoon of olive oil

Sauce

1 cup of greek yogurt
2 tablespoons of ricotta
1 teaspoon of garlic powder
1 teaspoon of paprika
1 tablespoon of lemon juice
pinch of salt and pepper

Instructions

In a large skillet or wok, cook the spinach and mushrooms for 5 minutes in the olive oil at low heat. (If using frozen, cook for 5-10 minutes longer.)
In a bowl, mix the greek yogurt in with the salt, pepper, garlic, paprika, and lemon juice.
Once the spinach and mushrooms are cooked, crack open the eggs and fold into the skillet at low heat to make an egg scramble.
On a fry pan, lightly heat the each tortilla for 1-2 minutes before placing flat on a plate.
Spread some of the garlic sauce across the wrap, and then top off with some spinach, mushroom, and egg filling.
Close the wrap and serve warm.

Notes

This recipe counts 1 wrap per person, but you can adjust quantities as you wish.

Nutrition

Serving: 1gCalories: 372kcalCarbohydrates: 36gProtein: 23gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 10gCholesterol: 284mgSodium: 408mgFiber: 4gSugar: 4g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.