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Marinated Mushroom Goat Cheese Wrap

Lunch or dinner is made super duper easy with these rustic Marinated Mushroom and Goat Cheese Wraps made with arugula, sun dried tomatoes, balsamic, and FlatOut wraps!
Course Hand Food, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 3 -4 wraps
Author Brewing Happiness


  • 3-4 FlatOut's Light Wraps
  • 4 oz herbed goat cheese (sub regular goat cheese)
  • 2 cups arugula
  • 3/4 cup sun dried tomatoes
  • 4 teaspoons balsamic reduction or balsamic vinegar

for the marinated mushrooms:

  • 3 cups shiatake mushrooms, sliced
  • ¼ cup pine nuts
  • 3 tablespoons olive oil + 1 tablespoon for the skillet
  • 1 tablespoon lemon juice
  • 1 tablespoon liquid aminos (sub soy sauce)
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon garlic, minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • teaspoon pepper


  1. In a large bowl combine all the ingredients for the marinated mushrooms, gently tossing the mushrooms until fully coated in the mixture.
  2. Heat a skillet over high heat with 1 tablespoon of olive oil. Once the pan is hot, add in all of your mushroom mixture and sauté for 5-7 minutes, tossing occasionally.
  3. Begin assembling your wraps by laying your FlatOut wrap down, spreading half of it with about 1 oz of goat cheese, topping that with about 1/2 cup arugula, 1/4 of your marinated mushrooms, and a hand full of sun dried tomatoes. Drizzle with 1 teaspoon of balsamic reduction.
  4. Roll up your wrap, and slice it into bite sized pieces if you so choose. Then you can pack it for lunch or eat it right up!