eight 8-inch whole grain tortilla wraps
1 small onion, thinly sliced
1 medium large Bell pepper, deseeded and thinly sliced
8-ounces sliced mushrooms
2 Tbs canola oil (or any vegetable oil or olive oil)
1 large clove garlic, minced
6 -ounces baby spinach (or more if desired)
approx. 1/2 - 3/4 cup crumbled feta cheese
wooden toothpicks as needed
For eight 8-inch round wraps, add 2 Tbs of canola oil to a large heavy bottomed nonstick pan on medium to medium high heat and add one small thinly sliced onion, one medium large deseeded and thinly sliced Bell pepper and 8-ounces of sliced mushrooms.
You could add a little more oil if you think it needs it but the vegetables will give off moisture as they cook and the mushrooms will especially give off a lot of water.
And once the mushrooms have cooked down and browned up a bit, add one large minced clove of garlic and cook that along for a minute.
Then add 5-6 ounces of baby spinach, a little bit at a time if you need to, and cook that along until it's just wilted and turn the heat off.
At this point, let it cool down to room temperature or even chill it down a bit in the fridge.
Then divide that mixture onto the wraps, leaving one side empty, and then sprinkle a little feta cheese over the top of each one, fold the empty side over, and roll it up like a burrito.
Use wooden toothpicks to secure the loose edge.
You could serve these warm but I prefer the filling to be room temperature or even somewhat cold out of the fridge.