Name: Vegetarian Tortilla Wrap
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Ingredients: 3 tortillas ((choose wheat flour, corn, or another type of tortilla of your choice)); 3 tsp mayonnaise; 1.5 tsp sweet chili sauce ((adjust to the desired level of spiciness)); 1 medium cucumber or avocado ((or use both)); 100 g sweet corn, canned; 3 small champignon mushrooms; 1/2 medium red onion; 1 small paprika; 3 eggs; 1/3 tsp chili powder; a pinch of salt and pepper; lettuce or iceberg salad; 1 tbsp olive oil for cooking; 3 tbsp water

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This vegetarian tortilla wrap is a lifesaver for quick and easy breakfast, dinner, or even lunch. It's fresh, juicy, filling, and incredibly delicious. Kids love it for the sweet and crunchy corn and cucumber, while eggs and mushrooms will ensure you get the proteins you need.

Three tortilla wraps on a wooden cutting board, One being wrapped and tied.

Tortilla wraps are one of the easiest ways to have a healthy and quick breakfast, dinner, or lunch at work. And the best thing about them is the flexibility to add whatever ingredients you like and are craving. In this recipe, we share a vegetarian iteration of tortilla wraps with salty fried mushrooms, crunchy vegetables, and homemade mayonnaise. However, it can easily be turned into a more traditional version with fried bacon or chicken. Sliced chicken nuggets will make it your kid's favorite dish!

Three tortilla wraps on a wooden cutting board, one wrap being picked up by hands.

Ingredients You'll Need

These are the basic ingredients that you can alter according to your needs and taste:

Tortilla (there are many types of tortilla on the market, including wheat, corn, multigrain, etc. - feel free to choose whichever you like the most)
Mayonnaise (we used homemade mayonnaise, but any store-bought mayonnaise will do just as well)
Sweet chili sauce (it will add flavor and spiciness to the dish and is totally worth it)
Cucumber and/or avocado (in our family, we prefer fresh cucumber, but you can use any of them or both)
Canned sweet corn
Champignon mushrooms (one or two per tortilla)
Red onion (it is a perfect choice for any salads, wraps, or burgers, but regular onion can also be used)
Bell pepper (paprika)
Eggs
Lettuce or iceberg/romaine salad (the latter will add to the crunchiness of the wrap)
Chili powder
Salt and pepper
Olive oil (for cooking)
Lukewarm water (for the scrambled egg)

Three tortilla wraps on a wooden cutting board,

How To Make Vegetarian Tortilla Wraps

Preparing all the ingredients beforehand will make it easier to assemble the tortilla wraps.

First, cut the veggies—cucumber/avocado, bell pepper, champignon mushrooms, and onion—into thin slices. Then, tear lettuce or iceberg/romaine salad leaves into smaller pieces (optional but recommended).

Prepare the sauce by mixing mayonnaise and sweet chili sauce in a small bowl.

Whisk eggs with water, add salt, and cook in a heated pan greased with a small amount of olive oil. Transfer to a clean bowl or plate.

Now, add a little olive oil to the hot pan and fry the mushrooms, seasoned with salt, until golden brown. Transfer to another clean bowl/plate.

Finally, warm each tortilla on the pan (both sides) with no oil added. Be careful not to burn it! You only need to make it warmer and more flexible.

Now, you're ready to assemble your tortillas! Start by spreading the sauce over the tortilla, then add all the other ingredients in your desired order. Make sure to use ⅓ of each ingredient per tortilla. Season with salt, pepper, and chili flakes.

Wrap your tortilla and return to the pan for another half a minute on each side for extra crispiness. It will also ensure your tortilla doesn't open easily once on your plate.

Three tortilla wraps on a wooden cutting board with scissors in the background.

Vegetarian Tortilla Wrap

Foodywise Editorial Team

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Prep Time 15

Cook Time 3

Total Time 18

Course Appetizer, Breakfast, Snack

Servings 3

Ingredients

3 tortillas (choose wheat flour, corn, or another type of tortilla of your choice)
3 teaspoon mayonnaise
1.5 teaspoon sweet chili sauce (adjust to the desired level of spiciness)
1 medium cucumber or avocado (or use both)
100 g sweet corn, canned
3 small champignon mushrooms
½ medium red onion
1 small paprika
3 eggs
⅓ teaspoon chili powder
a pinch of salt and pepper
lettuce or iceberg salad
1 tablespoon olive oil for cooking
3 tablespoon water

Instructions

First, prepare all ingredients for the filling, so that you can start assembling your tortillas while they're still warm.
Cut vegetables (cucumber/avocado, paprika, onion) and tear lettuce/iceberg salad into smaller pieces.
In a small bowl, mix mayonnaise and sweet chili sauce.
In another bowl, whisk eggs with 3 tablespoon of water.
Cut champignon mushrooms, add olive oil to a frying pan and cook mushrooms until light brown.
Cook scrambled eggs separately adding a pinch of salt.
Heat a frying pan over medium heat (with no oil added) and warm each tortilla (both sides).
Place the warmed tortilla on a plate or a clean cutting board and start assembling it. First, spread one-third of the sauce over the whole surface of the tortilla. Then, add vegetables, lettuce/iceberg salad, sweet corn, mushrooms, and scrambled egg (take one-third of each ingredient since the total amount is calculated for three tortillas). Season with salt, pepper, and chili flakes.
Wrap your tortilla so that it's closed from all sides and return to the pan for half a minute on each side.
You can skip this step if you're in a hurry. However, we recommend doing this final step for crispier tortillas that remain closed when served.
Bon Appétit!

Notes

Water will help achieve a lighter texture for the scrambled egg. It can be skipped, though.
Mushrooms can be substituted with fried bacon or chicken for a non-vegetarian option.

Keyword quick and easy breakfast ideas, vegetarian tortilla wrap