Mushroom + Onion + Zucchini Wrap

March 15, 2012

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Lucky or unlucky for me, I stopped following most recipes several years ago (the one exception to the rule is when I bake, I follow the recipes exactly.) What has been inspiration for me lately is whatever I have in my refrigerator/freezer. Last night it was a combination of mushrooms, onions and squash. This is a keeper!


1 onion, sliced thin
12+ oz mushrooms, washed and sliced thin
4 small zucchini, chopped about the size of a small marble
1/2 -1 tsp thyme
Pinch Salt
Guacamole (I recommend Alton Brown’s recipe, although store bought is fine)
Greek Yogurt
Shredded cheese optional
Tortillas (I discovered frozen tortillas at Costco, I cook them as needed)

Saute onion with a tablespoon of olive oil on low heat until the onion is somewhat cooked and clear in color. Add mushrooms and cook until most of the moisture cooked from the mushrooms. Turn the heat up to med-high and add the zucchini until cooked. (I like my zucchini still somewhat crunchy verses well-done) The entire cooking process for me was around 25 minutes.

Wrap mushroom/squash mixture in tortilla. Add the Greek yogurt, guacamole, and cheese.

I REALLY like the freshly cooked tortillas. I buy a big package from Costco, divide them into 5-6 per package, and freeze. When I am ready to use them, they take about an hour to thaw before cooking. I cook on a small-sized round griddle pan over medium heat.
If you want cheese on your tortilla, I would melt it for 15 seconds in the microwave before I add the other ingredients. It’s not necessary, but Jeff likes it melted!

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