Monterey Recipes

Mushroom and Egg Wrap

Posted by Monterey Mushrooms on Jun 2, 2011 5:23:28 PM

Yield: 1
Preparation Time: 3 minutes
Cooking Time: 2 minutes


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


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.

Add mushrooms and microwave on high for another minute, stirring at the 30 second mark. Drain off excess liquid before stirring in the egg, then cover and microwave on high for 30 seconds. Remove from microwave and stir in cheese and pepper.

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.

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!

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

Nutrition Facts (per serving)

Calories     300
Calories from Fat     100
Total Fat     11g
Saturated Fat     4g
Trans Fat     0g
Cholesterol     225mg
Sodium     750mg
Total Carbohydrate     36g
Dietary Fiber     3g
Sugars     3g
Protein     15g
Vitamin D     7%
Vitamin A     15%
Vitamin C     20%
Calcium     30%
Iron     20%
Potassium     10%
Selenium     19%

Topics: Entrees