When I was growing up in my Sicilian-American family, we ate a LOT of broccoli sautéed in garlic and olive oil. It’s one of the flavors that tastes like home to me. I can’t get enough of it, but lately, I’ve wanted to reinvigorate it and make it new again. And so we come to this Mushroom Pancetta Wrap with Broccoli Garlic Puree.

close up of the layers of the Mushroom Pancetta Wrap

I wanted a deep garlic flavor. I wanted creaminess. I wanted salt and sweetness and bite. I wanted a little bit of crunch. This wrap delivers on all of it!

First, gently sauté a bunch of crushed garlic cloves in extra virgin olive oil.

This infusion is one of my favorite condiments, so I always make extra. It’s the perfect base for whipping up a quick linguine pomodoro. And trust me when I say you haven’t had REAL garlic bread until you’ve spread some garlic-infused olive oil on a baguette, toasted it, and promised me your first born for suggesting it.

(You can keep your first born. I appreciate the sentiment, but I’m more of a pet person).

Where was I? Oh yes. First, sauté your garlic.

close up of garlic cloves gently cooking in olive oil

Next, we’ll steam the broccoli just slightly until it’s tender, then toss some of our amazing garlic-infused olive oil into a frying pan, add the broccoli, and stir gently to coat.

Sauté, adding just a little water at a time to keep the broccoli from browning too fast. Remove from heat when the broccoli is tender enough to slice easily with a fork.

Purée the broccoli in a food processor, adding more garlic-infused olive oil and salt and pepper to taste.

From here on out it’s easy and quick — just slice and sauté some mushrooms in that same pan with a bit more magic oil. Then gently crisp up the pancetta. Slice up some red onions and start layering all that goodness onto a flour tortilla: broccoli-garlic purée, sautéed mushrooms, crispy pancetta, creamy mozzarella, and crunchy red onion. The flavor is out of this world, and the texture is just right.

Assembling the Mushroom Pancetta Wrap

Be careful when folding the tortilla around the filling for the Mushroom Pancetta Wrap. I like to fold the sides in first and then use my fingers to hold them in as as I go.

That’s it! You have a mouthwatering sophisticated lunch or dinner that comes together in minutes!

I created this wrap as part of a Savour: Live Fast, Cook Slow meal plan. Do all the prep work for it on the same day you make a roast chicken and my Roasted Broccoli Orzo Bowl in order to use the fresh produce you’ve bought most effectively.

Enjoy!

A half-eaten Mushroom Pancetta Wrap rests on a blue plate.

Print Recipe
Mushroom-Pancetta Wrap with Broccoli Garlic Puree
Garlic-infused olive oil adds depth to this simple and delicious mushroom pancetta wrap layered with broccoli puree, fresh mozzarella, and red onion.
image of filling in Mushroom Pancetta Wrap
Course Main Dish
Cuisine Wrap
Servings
Ingredients
Course Main Dish
Cuisine Wrap
Servings
Ingredients
image of filling in Mushroom Pancetta Wrap
Instructions
  1. In a small pan, heat olive oil and crushed garlic over medium-high heat. Simmer until garlic turns golden.
  2. While olive oil is simmering, separate broccoli into large florets and chop coarsely into 1” pieces. Keep an eye on the garlic and remove from heat when done.
  3. Allow olive oil to cool in pan.
  4. Place broccoli in medium sized pan with tight-fitting lid along with ½ cup water. Bring water to a boil over high heat, then lower heat, cover, and simmer for five minutes.
  5. While broccoli is simmering, slice mushrooms into pieces 1/8” thick and set aside.
  6. Slice four 1/8” thick rounds of red onion. Slice each round in half long-ways once and set aside.
  7. When broccoli is done simmering, remove pan from heat.
  8. In a large nonstick skillet, add 1-2 Tbsp. of the garlic-infused olive oil along with 1 Tbsp. of water. Using a slotted spoon, transfer steamed broccoli to skillet. Sprinkle with a small pinch of kosher salt and sauté until broccoli is very tender and has begun to brown in places. Add remaining ½ cup water to pan 1 Tbsp. at a time to keep broccoli from browning too fast. When done, remove broccoli from pan and set aside to cool.
  9. Return skillet to heat and add an additional 1 Tbsp. of the garlic-infused olive oil. Add sliced mushrooms and a small pinch of kosher salt. Sauté until mushrooms have released their water and darkened. Remove mushrooms from pan and set aside.
  10. Return skillet to heat and add thin slices of pancetta. Cook 1-2 minutes until pancetta has begun to turn translucent in places and brown on the bottom. Flip pancetta and cook one additional minute. Remove pancetta slices from pan and set aside.
  11. Spoon cooled broccoli into the bowl of a food processor and add remaining garlic-infused olive oil. Pulse to puree.
  12. To assemble wraps, lay out flour tortillas. Spread broccoli puree on tortilla, then top with sautéed mushrooms, one crushed Bocconcini, several broken slices of pancetta, and one of the red onion rounds, separated. Fold the sides in and then roll the tortilla around the filling from one end to the other, holding the sides in with your fingers as you go.
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Mushroom-Pancetta Wraps with Broccoli Garlic Puree
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