To prepare my avocado, I mashed up ½ of a ripe avocado and added some garlic powder, salt, and pepper.
For the sautéed mushrooms, I opened and drained one small can of mushrooms. Then I added them to a pan and cooked them for about 5-7 minutes over medium heat, along with some olive oil, balsamic vinegar, minced garlic, salt, and pepper.
In the third quadrant of the tortilla, I added some store bought hummus.
For the fourth quadrant, I washed and chopped some cherry tomatoes. I tossed them in a bowl along with some balsamic vinegar, olive oil, minced garlic, salt and pepper. Then I baked them in the oven for about 20 minutes.
Once all of the toppings are prepped, I created a slice from the edge of the tortilla to the middle.
Finally, I assembled the tortilla, folded it up, greased my pan with olive oil, and toasted each side for about 2-3 minutes, so that the tortilla wrap came out nice and crispy.