Mushroom, Spinach and Cheddar Wraps Recipe

Mushroom, Spinach and Cheddar Wraps

4 Servings

30 minutes or fewer

Fresh spinach and mushrooms are well flavored with cheddar cheese in these great-tasting wraps. Purchase baby spinachwhich needs no stemmingif available to cut down on prep time.

10 oz. button, cremini or baby bella mushrooms, sliced (4 cups)
10 oz. fresh spinach, rinsed well, stemmed and coarsely chopped (8 cups)
4 (9- to 10-inch) wraps or flour tortillas
1 cup shredded cheddar-style soy cheese or reduced-fat cheddar cheese (4 oz.)

MEAL PLAN:

Microwave some red potatoes to accompany the wraps. Round out the meal with a salad of mixed baby greens, cherry tomatoes and carrots.

Prepared salsa (optional)

Lime wedges for serving (optional)

Preheat oven to 400F. In large skillet, cook mushrooms with 2 tablespoons water over medium heat, covered, until tender, about 9 minutes.
Add spinach, cover and cook just until wilted, about 4 minutes. Drain well.
Divide mushroom-spinach mixture among wraps, spooning down center of each. Sprinkle with cheese and add some salsa if desired. Wrap up snugly and place on a baking sheet.
Bake just until heated through, about 5 minutes. Serve with a squeeze of lime if desired.