Oh my gosh, you have to try these air fryer spinach mushroom wraps! I stumbled upon this recipe one crazy Tuesday night when I needed something fast, healthy, and satisfying. My air fryer was practically calling my name from the counter – you know those days when cooking feels like too much effort but takeout isn’t an option?
These wraps became my savior. In just 20 minutes flat, you get crispy tortillas hugging a savory filling that’s packed with flavor. The mushrooms give that meaty umami punch while the spinach keeps it fresh and vibrant. And let me tell you, when that garlic hits the pan? Your kitchen will smell like a cozy bistro.
What I love most is how the air fryer transforms basic tortillas into these golden, crackly pockets of deliciousness without any fuss. No flipping, no babysitting – just set it and forget it. My kids gobbled these up faster than I could make them, and that’s saying something!
Why You’ll Love These Air Fryer Spinach Mushroom Wraps
Trust me, these wraps check all the boxes for a perfect weeknight meal. Here’s why they’ve become my go-to:
- Crazy fast – From fridge to table in 20 minutes flat (even my microwave can’t compete with that!)
- That addictive crunch – The air fryer works magic, turning ordinary tortillas into crispy golden pockets
- Endlessly adaptable – Swap in whatever veggies you have, add chicken if you’re feeling fancy, or go wild with different cheeses
- Vegetarian win – Packed with flavor that even meat-lovers won’t miss the meat (my husband didn’t!)
- Kid-approved – The crispy outside and cheesy middle makes veggies disappear without complaints
Seriously, once you try these, you’ll be making them on repeat like I do!
Why You’ll Love These Air Fryer Spinach Mushroom Wraps
Let me count the ways these wraps will become your new go-to meal:
- Lightning fast: From fridge to table in 20 minutes flat – perfect for those “I’m starving NOW” moments
- That irresistible crunch: The air fryer works magic, turning tortillas into crispy golden pockets without deep frying
- Endlessly adaptable: Swap in whatever veggies you have, add chicken or tofu, or change up the spices
- Vegetarian win: Packed with flavor that’ll satisfy meat-eaters too (my carnivore husband devours them!)
- Meal prep hero: Make extra filling to stash in the fridge for even quicker assembly later
Trust me, once you try these, you’ll be making them on repeat like I do!
Ingredients for Air Fryer Spinach Mushroom Wraps
Here’s everything you’ll need to make these crispy pockets of joy:
- 2 cups fresh spinach – chopped (don’t pack it down!)
- 1 cup mushrooms – sliced thin (I like cremini for extra flavor)
- 1 small onion – diced nice and fine
- 1 clove garlic – minced (or 2 if you’re feeling bold!)
- 1 tbsp olive oil – just enough to coat the pan
- 1 tsp salt – plus more to taste
- 1/2 tsp black pepper – freshly cracked is best
- 1/2 tsp paprika – for that warm, smoky note
- 4 large flour tortillas – burrito size works perfectly
- 1/2 cup shredded cheese – optional but oh-so-good (I use sharp cheddar)
Ingredient Substitutions
No stress if you need to swap things out:
- Tortillas: Whole wheat or gluten-free work great
- Cheese: Try pepper jack for spice or skip it for dairy-free
- Spices: Swap paprika for cumin or add red pepper flakes
- Mushrooms: Use any variety – even canned in a pinch (just drain well!)
- Spinach: Frozen works too – thaw and squeeze out excess water
Equipment You’ll Need
- Air fryer (of course!)
- Medium skillet
- Sharp knife
- Cutting board
How to Make Air Fryer Spinach Mushroom Wraps
Okay, let’s get cooking! This is where the magic happens – turning simple ingredients into crispy, golden pockets of deliciousness. Follow these steps and you’ll be munching in no time.
Step 1: Sauté the Filling
First, heat that olive oil in your skillet over medium heat. Toss in the diced onion and minced garlic – oh, that smell is heavenly! Cook for about 2 minutes until they’re just starting to soften. Now add your sliced mushrooms and let them work their magic for 3 minutes. You’ll see them shrink and get that beautiful golden color. Last, stir in the chopped spinach, salt, pepper, and paprika. The spinach wilts down in seconds – literally! Remove from heat and let it cool slightly while you prep the tortillas.
Step 2: Assemble the Wraps
Lay out your tortillas and spoon about 1/4 cup of filling onto each one – right in the center, please! Don’t get greedy with the filling or you’ll have a messy situation. If you’re using cheese, sprinkle it on top now. Fold the sides in first, then roll up tightly from the bottom, tucking as you go. The tighter the roll, the better they’ll hold together in the air fryer!
Step 3: Air Fry to Crispy Perfection
Here’s the fun part! Preheat your air fryer to 375°F (190°C) for about 3 minutes. Place your wraps in the basket seam-side down – this is crucial so they don’t unravel! Don’t crowd them; they need space to crisp up. Cook for 5-7 minutes, checking at the 5-minute mark. You want them golden brown and crispy. That’s it – you’re done! Let them cool for a minute (if you can wait) before digging in.
Tips for Perfect Air Fryer Spinach Mushroom Wraps
Here are my hard-earned secrets for wrap perfection:
- Brush ’em! Lightly coat the outside with oil before air frying for extra crispiness (I use olive oil spray for easy coverage)
- Cool that filling! Let it sit for 5 minutes so it won’t steam your tortillas soggy
- Space them out! Give each wrap breathing room in the basket – they crisp better when not touching
- Seal the deal! Use a little water on the tortilla edge if it won’t stick closed
- Check early! All air fryers run differently – peek at 5 minutes to prevent over-browning
Follow these and you’ll get wraps that stay crispy outside while staying tender inside!
Serving Suggestions
These wraps shine with cool ranch or spicy salsa for dipping! I love pairing them with a simple side salad – the crisp greens balance the warm, crispy wraps perfectly. For parties, cut them into bite-sized pieces with toothpicks – they disappear fast!
Storing and Reheating Air Fryer Spinach Mushroom Wraps
Here’s the deal – these wraps taste best fresh, but if you have leftovers (rare in my house!), stash them in an airtight container for up to 2 days. When you’re ready to eat, pop them back in the air fryer at 350°F for about 3 minutes to bring back that beautiful crispiness. No sad, soggy wraps here!
Air Fryer Spinach Mushroom Wraps FAQs
I get asked these questions all the time – here’s what you need to know:
Can I freeze these wraps? Honestly, they’re best enjoyed fresh! The tortillas get soggy when frozen and reheated. If you must, freeze just the filling and assemble fresh wraps when ready.
Can I use frozen spinach? Absolutely! Just thaw it completely and squeeze out every drop of water (I use a clean kitchen towel for this). Too much moisture = soggy wraps.
What cheese alternatives work? My dairy-free friends love nutritional yeast for that cheesy flavor. Vegan cheeses melt surprisingly well too – or just skip it! The filling’s flavorful enough on its own.
Nutritional Information
Just a heads up – these numbers can vary based on your exact ingredients, but here’s the general breakdown per wrap (without extra dipping sauces): about 220 calories, 8g fat, 30g carbs with 3g fiber, and 7g protein. Not bad for something this delicious and satisfying! See how other recipes stack up!
Now go make these wraps and tell me how they turned out in the comments – I can’t wait to hear your spin on them!
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20-Minute Air Fryer Spinach Mushroom Wraps That Steal the Show
- Total Time: 20 mins
- Yield: 4 wraps
- Diet: Vegetarian
Description
Crispy air fryer spinach mushroom wraps with a savory filling. Quick, easy, and packed with flavor.
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 4 large flour tortillas
- 1/2 cup shredded cheese (optional)
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and garlic, sauté for 2 minutes.
- Add mushrooms, cook until soft (about 3 minutes).
- Stir in spinach, salt, pepper, and paprika. Cook until spinach wilts.
- Remove from heat and let cool slightly.
- Place filling in the center of each tortilla, sprinkle with cheese if using.
- Fold sides and roll tightly.
- Preheat air fryer to 375°F (190°C).
- Place wraps in the air fryer basket, seam side down.
- Cook for 5-7 minutes until golden and crispy.
Notes
- Use whole wheat tortillas for a healthier option.
- If wraps are too dry, brush lightly with oil before air frying.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American