Mushroom Wrap with Sun-Dried Tomatoes and Ricotta
This mushroom wrap is great for lunch or an easy dinner. It has sautéed sliced mushrooms and spinach in a flour tortilla with lemon-garlic ricotta and shredded mozzarella. Wrap them up in foil to-go, or serve them with arugula avocado salad, lemon potato bites, or some air fryer parmesan baby potatoes for a flavorsome weeknight meal.
Ingredients
To get started with this wrap, you’ll need the following (for 2 wraps):
- Tortillas – 2 flour tortillas (8-inch diameter regular flour tortillas/wraps)
- Mushrooms – 8 oz white button mushrooms (225 grams), sliced
- Sun-Dried Tomatoes – 6 large sun-dried tomatoes
- Ricotta – 4 oz ricotta (110 grams)
- Mozzarella – 1/4 cup mozzarella (low-moisture, grated/shredded)
- Spinach – 2 oz baby spinach (about 1 packed cup)
- Garlic – 2 garlic cloves
- Salt – a pinch of salt
- Pepper – a pinch of ground black pepper
- Lemon – one lemon (2 tbsp of lemon juice + zest from 1 lemon)
- Butter – 2 tbsp butter
Instructions (with Photos)
Step 1. Season the ricotta. Mix the ricotta with 1 minced garlic clove, a pinch of salt, a pinch of black pepper, 1 tbsp of lemon juice, and the zest of lemon.
Step 2. Cook the mushrooms. To a skillet over medium-high heat, add 1 tbsp of butter, the sliced mushrooms, and a pinch of salt and black pepper (ground or cracked). Sauté, stirring occasionally, until the mushrooms are fully cooked (about 8-10 minutes). Add the garlic and 1 tbsp of lemon juice and saute for 10 seconds. Remove to a bowl and set aside.
Step 3. Sauté the spinach. Add half a tablespoon of butter to the same skillet. When the butter has melted, add the spinach and sauté until wilted (under 1 minute).
Step 4. Assemble the wraps.
- To the tortillas, add the ricotta, spreading it on the whole tortilla (with a 1-inch border or so remaining around the edges).
- Add mozzarella mostly towards the edges so that when we wrap the tortillas, the mozzarella will melt and seal the edges.
- Add the sautéed mushrooms, spinach, and sun-dried tomatoes.
Roll the tortilla wrap. Fold the sides first, then the top over the folded side edges and filling, and then roll the wrap tightly (but carefully not to break the tortilla).
Step 5. Toast the wraps in the skillet. Add the remaining butter (half a tablespoon) to a skillet over medium heat. When melted, add the wraps (seam down) and cook until golden-brown (about 2 minutes). Then flip, and cook the other side until golden-brown (1-2 minute).
Let the wraps rest for a couple of minutes before slicing into them.
That zesty ricotta spread has a lovely creamy texture, and compliments the silky spinach and buttery mushrooms.
This is such a simple wrap to make, and its very filling. If you made it and loved it, let me know in a review below. Also, did you make it with any sides? I’d love to know below.
Other Wrap Ideas
What I like most about wraps is how you can eat them at any time of day. For breakfast, give this hearty scrambled egg and spinach breakfast wrap a go. For lunch, if you have a little more time, try this chicken wrap or this one with avocado, deli turkey, and pesto. If you’re really pushed for time, this ham and cheese wrap or this smoked salmon wrap are great to pack in a lunchbox.
If you have an air fryer, try this chicken wrap with parmesan-mayo, avocado, and peppers, or this simple veggie wrap with hummus and feta.
Printable Recipe Card
Ingredients
- 2 flour tortillas 8-inch diameter regular flour tortillas/wraps
- 8 oz white button mushrooms 225 grams, sliced
- 6 sun-dried tomatoes large
- 4 oz ricotta 110 grams
- 1/4 cup mozzarella low-moisture, grated/shredded
- 2 oz baby spinach about 1 packed cup
- 2 garlic cloves
- a pinch of salt
- a pinch of ground black pepper
- 1 lemon 2 tbsp of lemon juice + zest from 1 lemon
- 2 tbsp butter
Instructions
- Season the ricotta. Mix the ricotta with 1 minced garlic clove, a pinch of salt, a pinch of black pepper, 1 tbsp of lemon juice, and the zest of lemon.
- Cook the mushrooms. To a skillet over medium-hight heat, add 1 tbsp of butter, the sliced mushrooms, and a pinch of salt and black pepper (ground or cracked). Sauté, stirring occasionally, until the mushrooms are fully cooked (about 8-10 minutes). Add the garlic and 1 tbsp of lemon juice and saute for 10 seconds. Remove to a bowl and set aside.
- Sauté the spinach. Add half a tablespoon of butter to the same skillet. When the butter has melted, add the spinach and sauté until wilted (under 1 minute).
- Assemble the wraps.To the tortillas, add the ricotta, spreading it on the whole tortilla (with a 1-inch border or so remaining around the edges).Add mozzarella mostly towards the edges so that when we wrap the tortillas, the mozzarella will melt and seal the edges.Add the sautéed mushrooms, spinach, and sun-dried tomatoes.Roll the tortilla wrap. Fold the sides first, then the top over the folded side edges and filling, and then roll the wrap tightly (but carefully not to break the tortilla).
- Toast the wraps in the skillet. Add the remaining butter (half a tablespoon) to a skillet over medium heat. When melted, add the wraps (seam down) and cook until golden-brown (about 2 minutes). Then flip, and cook the other side until golden-brown (1-2 minutes). Let the wraps rest for a couple of minutes before slicing into them.
If you’d like to make this wrap, don’t forget to save it to one of your wrap, lunch, or easy meal idea boards.
