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Mushroom and Egg Wrap

Mushroom and Egg Wrap
  • 1 ServingsServings


  • 1/4 cup potato, pepper and onion blend, diced, frozen
  • Pinch of kosher salt
  • 1/2 cup white button mushrooms, sliced
  • 1 Egg, beaten
  • 2 tablespoons (1/2 ounce) reduced fat cheddar cheese, shredded
  • 1/2 teaspoon black pepper, freshly ground (to taste)
  • 1 8- inch flour tortilla
  • 2 tablespoons prepared salsa



1 Place potato, pepper, and onion blend in a 2-cup microwavable measuring cup, loosely cover and microwave on high for 1 minute, stirring once and adding a pinch of salt at the 30 second mark.

2 Add mushrooms and microwave on high for another minute, stirring at the 30 second mark.

3 Drain off excess liquid before stirring in the egg, then cover and microwave on high for 30 seconds.

4 Remove from microwave and stir in cheese and pepper.

5 Spoon mixture into a warmed wrap and add the salsa on top. Fold the bottom of the wrap up over the eggs, and then roll the remaining sides around.

6 Wrap in waxed paper and refrigerate until ready to eat. When ready to serve, place wrap in microwave on high for 45-60 seconds, just until heated through. Grab it and go!

7 Individually, these wraps will hold in the refrigerator up to 3 days.

Source: Photo and Recipe Courtesy of Mushroom Council and