Hearty Mushroom And Spinach Breakfast Wrap Recipe

About this recipe

Start your day with this hearty mushroom and spinach breakfast wrap, perfect for fueling your morning with protein and flavor. Combining tender mushrooms, fresh spinach, and vegan soy protein, this wrap is wrapped in soft rice flour tortillas for an allergen-friendly meal. Seasoned with garlic, onion, soy sauce, and a hint of lemon, the wrap balances savory and bright flavors. With 33g of protein, this dish is ideal for muscle recovery and maintaining energy throughout the day. Quick to prepare and easy to enjoy, it's a delicious and nutritious option for busy mornings in London.

Ingredients

• 250G Mushroom Button 250G
• 1 Bunch Spinach Fresh 1 Bunch
• 160G Fitbakes Low Carb Tortilla Wraps Keto Bread Protein Wrap
• 1 Kg Red Onion 1kg
• 50G Black Garlic Cloves, 50G
• - Biona Capers In Olive Oil
• 150 G Fudco Soya Chunks
• - Amoy Dark Soy Sauce
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Wash and slice the mushrooms and spinach, ensuring they are fresh and clean.
2. 2. Peel and finely chop the red onion and garlic cloves for added flavor.
3. 3. Heat olive oil in a pan over medium heat and sauté the onion and garlic until fragrant.
4. 4. Add the mushrooms to the pan and cook for 5–7 minutes until tender and slightly browned.
5. 5. Stir in the soy protein mince and cook for another 5 minutes, adding soy sauce for seasoning.
6. 6. Add the spinach to the pan and sauté until wilted, mixing well with the other ingredients.
7. 7. Sprinkle black pepper and a dash of lemon juice for brightness and balance.
8. 8. Warm the rice flour tortilla wraps in a dry pan for 1–2 minutes on each side.
9. 9. Spoon the mushroom-spinach mixture evenly onto each tortilla wrap and fold tightly.
10. 10. Serve the wraps warm and enjoy a hearty, protein-packed breakfast.