Recipes in the world of Flavilo

Spinach and mushroom wrap, freshly served and golden brown.

Spinach and Mushroom Wraps

Wraps are incredibly versatile and easy-to-prepare dishes that can be enjoyed in many variations. This spinach and mushroom version, with creamy plant-based cream and lightly toasted tortillas, makes for a quick yet nutritious meal. It's the perfect choice for a busy weekday when you want something delicious but healthy.

Prep Time 10 min
Preparation 15 min
Total 25 min
450 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 4 Whole Wheat Tortilla Wraps
⭕ 150 g Fresh Spinach
⭕ 200 g Cremini Mushrooms
⭕ 1 Yellow Onion
⭕ 2 cloves Garlic
⭕ 2 tbsp Olive Oil
⭕ 100 ml Plant-Based Cream
⭕ 1 tsp Salt
⭕ 1 pinch Black Pepper
⭕ 1 tsp Lemon Juice
⭕ 50 g Vegan Cheese

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    Preparation Steps

    1

    Finely chop the onion and garlic. Thinly slice the mushrooms.

    2

    Heat olive oil in a skillet over medium heat. Sauté the onion for 2-3 minutes, or until translucent.

    3

    Add the mushrooms, salt, and pepper. Cook for 5-6 minutes, until the mushrooms soften and release their liquid.

    4

    Add the minced garlic and fresh spinach. Cook for another 2-3 minutes, until the spinach wilts.

    5

    Pour in the plant-based cream, stir well, and cook for an additional 2 minutes to allow the flavors to meld.

    6

    Warm the tortillas in a dry skillet for a few seconds per side to make them more pliable.

    7

    Fill each tortilla with the spinach and mushroom mixture, then sprinkle with grated vegan cheese and a squeeze of lemon juice.

    8

    Fold the wraps and cook them in a hot skillet for a few minutes on each side, until lightly browned and crispy.