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Baked Mushroom Wraps


When we had a potluck lunch at work a few weeks ago, someone brought hot wraps and they were so good.

There was no meat in the filling but a lot of cabbage and I really liked the idea.

So here is my version of hot vegetable wraps.


The filling is made with cabbage, mushrooms, and fried onion folded in my secret (I guess not so secret because I share my recipe below!) cream sauce.


I was going to completely wrap the filling, but I was afraid of tearing the tortillas, so I simply folded and closed it with a toothpick.



Great for lunch, snack for kids, late night snack for adults or of course for a lunch party.

I am freezing several today.

I hope they will taste just as good as they are now when re-heated.

Baked Mushroom Wraps – makes about 5 wraps

– canola oil
– 2 cups mushrooms, sliced
– 1/4 cabbage, thinly sliced
– salt and pepper
– paprika
– 1~2 tablespoons Japanese worcestershire sauce
– 1/2~1 tablespoon sugar
– 2 cups soy milk
– corn starch + water, for thickening
– 1/2~1 cup fried onion
whole wheat tortilla wraps
canola oil

1. Make filling. Sautee mushrooms and then cabbage. Salt and pepper.
2. Add paprika, Japanese worcestershire sauce, sugar, and soy milk. Boil and then turn down to low heat.
3. Add a mixture of corn starch and water and stir until it achieves the preferred thickness.
4. Add fried onion.
5. Wrap the filling in tortilla wraps. Close them with toothpicks. Brush oil on wraps.
6. Bake at 450F for 10~15 minutes or until lightly browned.


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