Looking for a quick, satisfying meal to elevate your Sunday lunch? This Mushroom & Ham Tortilla Wrap is packed with savory, creamy flavors, featuring fresh oyster mushrooms, melted Gouda, tangy feta, and a hint of mustardy zing. Plus, it’s ready in no time—ideal for a relaxing weekend bite or busy weekdays.
Why You'll Love This Recipe
This wrap strikes the perfect balance between rich and hearty ingredients. The sautéed oyster mushrooms bring earthy depth, while Gouda and feta cheeses melt into gooey goodness. Combined with a hint of paprika, thyme, and the crunch of wholegrain tortillas, it’s a flavor-packed dish you can whip up in under 30 minutes. Bonus? It's versatile enough to pair with simple sides like sautéed cabbage or spinach for a complete meal.
Ingredients
- 2 wholegrain tortillas
- 200g fresh oyster mushrooms, sliced
- 2 slices Gouda cheese
- 100g feta cheese, crumbled
- 2 slices ham, chopped
- 1/2 red onion, thinly sliced
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 egg
- 1 tbsp extra virgin olive oil
- 1 tsp thyme
- 1 tbsp mayonnaise
- 1 tsp mustard
- Salt and pepper, to taste
How to Make It
1. Prepare the Filling
- Heat olive oil in a pan over medium heat.
- Sauté the red onion for 2-3 minutes until soft.
- Add oyster mushrooms, cooking for 5-6 minutes until tender and golden.
- Season with garlic powder, paprika, thyme, salt, and pepper, then mix well.
- Add the chopped ham and cook for another 2-3 minutes until heated through.
2. Incorporate the Egg
- Push the filling to one side of the pan. Crack the egg into the empty space, scramble lightly, and cook for 1-2 minutes. Combine with the filling.
3. Make the Sauce
- Mix mayonnaise, mustard, salt, and pepper in a small bowl. Set aside.
4. Assemble the Wraps
- Lay the tortillas flat and spread a thin layer of sauce on each.
- Divide the filling evenly, then crumble feta cheese over it.
- Add a slice of Gouda cheese to each tortilla.
5. Cook the Wraps
- Heat the tortillas in the same pan (no oil needed) for 2-3 minutes per side until the tortillas crisp up and Gouda melts.
6. Serve
- Slice wraps in half and serve hot. Pair with sautéed frozen cabbage or spinach for a complete meal.
How to Prepare Frozen Cabbage
1. Thaw or Cook Directly
- Thaw in the fridge overnight or microwave for 1-2 minutes, or cook straight from frozen.
2. Sauté
- Heat 1-2 tbsp olive oil in a pan over medium heat.
- Add cabbage, cooking for 5-8 minutes until tender and slightly caramelized.
- Season with garlic powder, paprika, thyme, salt, and pepper.
3. Optional Finishes
- Drizzle with mayonnaise or squeeze a bit of lemon juice for extra flavor.
Storage & Reheating:
- Storage: If you have leftover wraps, allow them to cool completely, then wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat the wraps in a skillet over low heat for 2-3 minutes on each side until warmed through and the cheese has melted. You can also reheat them in the oven at 180°C for 5-7 minutes.
Tips & Tricks:
- Vegetarian Option: Skip the ham and add more mushrooms or other vegetables like bell peppers or zucchini for a plant-based twist.
- Spicy Kick: Add a dash of hot sauce or chili flakes to the filling for some extra heat.
- Cheese Variations: Swap Gouda for other melty cheeses like cheddar, mozzarella, or Swiss for a different flavor profile.
- Make-Ahead: You can prep the filling and sauce ahead of time, storing them in the fridge for up to 2 days. This will save time when you're ready to assemble and cook the wraps.
Serving Suggestions
Pair this hearty wrap with the sautéed cabbage for a comforting and well-rounded Sunday lunch.
Love quick and easy meals? Download the PDF recipe card for this Mushroom & Ham Tortilla Wrap on my Ko-fi page. Don't forget to tag me on Instagram @cauldron_bites
Stay Spicy!
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