Mushrooms: 8 ounces (225g), cremini or baby bella mushrooms. These have a firmer texture and deeper, earthier flavor than white button mushrooms. You can also use a mix of shiitake or oyster mushrooms for more complex flavor.
Olive Oil or Butter: 1 tablespoon. Olive oil is great for a healthier start, while butter adds a rich, nutty flavor that beautifully complements the mushrooms.
Garlic: 2 cloves, minced. Fresh garlic is essential for a pungent, aromatic base.
Red Pepper Flakes: ½ teaspoon, or more to taste. This is where the “spicy” comes from. Adjust the amount based on your personal heat preference.
Soy Sauce or Tamari: 1 teaspoon. This is a secret weapon for enhancing the natural umami of the mushrooms, adding a salty, savory depth. Use tamari for a gluten-free option.
Fresh Spinach: 2 large handfuls (about 2 cups, loosely packed). This adds nutrients, color, and wilts down perfectly into the mushroom mixture.

Large Eggs: 4. Use good quality, fresh eggs for the best flavor and color.
Milk or Cream: 2 tablespoons. This is the key to creamy, custardy scrambled eggs. You can use whole milk, half-and-half, or heavy cream for varying levels of richness. A dairy-free milk like unsweetened almond milk also works.
Salt: ¼ teaspoon, or to taste.
Freshly Ground Black Pepper: ⅛ teaspoon, or to taste.

Large Tortillas or Wraps: 2, (10-12 inch). Whole wheat tortillas add extra fiber and a nutty flavor, but flour or gluten-free tortillas work just as well.
Shredded Cheese: ½ cup. Sharp cheddar, Monterey Jack, or a spicy pepper jack are all excellent choices that melt beautifully.
Optional – Sriracha or your favorite hot sauce: For an extra kick.
Optional – Avocado: Sliced or mashed, for added creaminess and healthy fats.

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The foundation of this wrap is perfectly browned, flavorful mushrooms. Don’t rush this step!

Clean the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Avoid rinsing them under water, as they can absorb too much liquid and become soggy when cooked.
Slice: Slice the mushrooms to about ¼-inch thickness.
Heat the Pan: Place a large skillet over medium-high heat and add the olive oil or butter.
Sauté the Mushrooms: Once the oil is shimmering (or the butter is melted and foamy), add the sliced mushrooms to the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary. Let them cook undisturbed for 3-4 minutes, until the undersides are golden brown. This searing process is what develops their deep, umami flavor.
Add Aromatics and Seasoning: Stir the mushrooms and continue to cook for another 3-4 minutes until they have released their liquid and are browned all over. Add the minced garlic and red pepper flakes, and cook for another minute until the garlic is fragrant. Be careful not to burn the garlic.
Wilt the Spinach: Add the soy sauce (or tamari) and stir to coat. Add the two large handfuls of spinach to the skillet. It will look like a lot, but it will wilt down quickly. Stir continuously until the spinach is fully wilted, about 1-2 minutes.
Set Aside: Remove the mushroom and spinach mixture from the skillet and set it aside in a bowl. Wipe the skillet clean with a paper towel.

The key to perfect eggs for a wrap is to cook them low and slow for a creamy texture.

Whisk the Eggs: In a medium bowl, crack the 4 eggs. Add the milk (or cream), salt, and pepper. Whisk vigorously until the mixture is uniform in color and slightly frothy.
Cook the Eggs: Return the skillet to the stove over low to medium-low heat. Pour the whisked egg mixture into the skillet.
Scramble Gently: Let the eggs sit for about 30-60 seconds until the edges just begin to set. Using a rubber spatula, gently push the eggs from the edges toward the center. Continue this gentle pushing and folding motion until the eggs are mostly set but still slightly moist and glossy. They will continue to cook from the residual heat. Overcooked, dry eggs can ruin a good wrap.
Remove from Heat: Immediately remove the skillet from the heat to prevent overcooking.

Now it’s time to bring all the delicious components together.

Warm the Tortillas: Warm your tortillas one at a time to make them soft and pliable, which prevents them from cracking when you roll them. You can do this by heating them in a dry skillet for 15-20 seconds per side, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Layer the Ingredients: Lay a warm tortilla on a flat surface. Down the center of the tortilla, create a line of ingredients, leaving a few inches of space at the top and bottom. Start with a sprinkle of shredded cheese (this creates a barrier to prevent sogginess). Top the cheese with half of the scrambled eggs, followed by half of the spicy mushroom and spinach mixture. Add another sprinkle of cheese on top.
Fold Like a Pro: To fold the wrap burrito-style, first fold the two sides (left and right) inwards over the filling. Then, take the bottom edge of the tortilla (the one closest to you) and pull it up and over the filling, tucking it in tightly. Continue to roll the wrap away from you until it is completely sealed.
Optional – Sear the Wrap: For a crispy exterior and perfectly melted cheese, you can place the folded wrap seam-side down back into the warm skillet. Cook for 1-2 minutes per side until golden brown and toasted.

Slice the wrap in half on a diagonal for a beautiful presentation and serve immediately while it’s hot and the cheese is gooey.