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.

How to make Hearty Mushroom And Spinach Breakfast Wrap

1. Prepare the vegetables. Wash and slice the mushrooms and spinach so they are fresh and clean, then peel and finely chop the red onion and garlic cloves.
2. Cook the mushrooms. Heat olive oil in a pan over medium heat and sauté the onion and garlic until fragrant, then add the mushrooms and cook for 5–7 minutes until tender and slightly browned.
3. Add mince and spinach. Stir in the soy protein mince and cook for another 5 minutes with soy sauce, then add the spinach and sauté until wilted.
4. Season and warm wraps. Season the filling with black pepper and a dash of lemon juice, and warm the rice flour tortilla wraps in a dry pan for 1–2 minutes on each side.
5. Fill and serve. Spoon the mushroom and spinach mixture evenly onto each warmed tortilla wrap, fold them up tightly and serve warm for a hearty breakfast.

Frequently asked questions

How long does a Hearty Mushroom and Spinach Breakfast Wrap take to make?

About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking, so it fits easily into a weekday morning.

Is the Hearty Mushroom and Spinach Breakfast Wrap vegetarian?

Yes, it is vegetarian. The filling gets its protein from soya mince rather than meat, alongside mushrooms, spinach, red onion and garlic.

What can I use instead of soya chunks in this wrap?

Swap them for crumbled firm tofu or extra chopped mushrooms. Brown either one in the pan with the dark soy sauce so the filling keeps its savoury depth.

How do I stop a Hearty Mushroom and Spinach Breakfast Wrap going soggy?

Cook the mushrooms until their liquid has evaporated and they start to brown, and let the spinach wilt fully before filling. Warming the tortillas in a dry pan also firms them up.

Can I make the mushroom and spinach filling the night before?

Yes, cook the filling ahead and keep it covered in the fridge. Reheat it in a hot pan until steaming, then warm the tortillas and wrap just before eating.