Making these Veggie Scramble Wraps is incredibly straightforward and quick. Follow these simple steps, and you’ll have a satisfying and healthy meal ready in no time!

1. Prepare the Vegetables: Begin by washing and chopping all your vegetables. Dice the onion, bell pepper, and mushrooms into bite-sized pieces. Halve the cherry tomatoes and roughly chop the spinach if using large leaves. Having all your veggies prepped and ready to go will make the cooking process much smoother and faster.
2. Sauté the Aromatics: Heat olive oil in a large skillet or non-stick pan over medium heat. Add the diced onion and bell pepper and sauté for about 5-7 minutes, or until they become softened and slightly translucent. Sautéing these vegetables first helps to release their flavors and create a flavorful base for the scramble.
3. Add Mushrooms and Tomatoes: Add the sliced mushrooms to the skillet and continue to sauté for another 3-5 minutes, or until they have softened and released their moisture. Then, add the halved cherry tomatoes and cook for a couple more minutes until they just start to soften slightly. Be careful not to overcook the tomatoes, as you want them to retain some of their shape and juiciness.
4. Incorporate the Spinach: Add the spinach to the skillet. If using fresh spinach, it will wilt down quickly. Stir it into the vegetable mixture and cook until it’s just wilted, usually only a minute or two. If using frozen spinach (thawed and squeezed dry), add it now and cook for a minute to heat through.
5. Whisk the Eggs and Season: While the vegetables are sautéing, whisk the eggs in a bowl with a pinch of salt and black pepper (and any other optional seasonings you’re using). Whisking ensures the eggs are well combined and creates a fluffier scramble.
6. Pour in the Eggs and Scramble: Reduce the heat to low-medium. Pour the whisked eggs into the skillet with the vegetables. Using a spatula, gently push the cooked egg from the edges of the pan towards the center, allowing the uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist. Avoid overcooking the eggs, as this can make them dry and rubbery. You want a soft and slightly creamy scramble.
7. Melt the Cheese (Optional): If using cheese, sprinkle the shredded cheese over the scrambled eggs in the skillet. Cover the pan with a lid for a minute or two, or until the cheese is melted and gooey. If you don’t have a lid, you can simply turn off the heat and let the residual heat melt the cheese.
8. Warm the Tortillas: While the cheese is melting (or while the eggs finish cooking), warm the tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave wrapped in a damp paper towel for about 15-20 seconds, or directly over a gas stovetop flame for a few seconds per side (be careful not to burn them!). Warming the tortillas makes them more pliable and prevents them from cracking when you fill and fold them.
9. Assemble the Wraps: Lay out the warmed tortillas on a clean surface. Spoon a generous amount of the veggie scramble mixture onto the center of each tortilla.
10. Fold and Serve: Fold in the sides of the tortilla and then roll it up tightly from the bottom, burrito-style. You can serve them immediately as they are, or for a crispier tortilla, you can briefly pan-fry the assembled wraps in a lightly oiled skillet for a minute or two per side, seam-side down first, until golden brown and slightly crispy.
11. Add Toppings and Enjoy! Serve the Veggie Scramble Wraps hot, garnished with your favorite toppings like avocado slices, salsa, hot sauce, sour cream, or fresh herbs. Enjoy your delicious and nutritious meal!