Peel the skin of carrots and grate them.

Slice the mushrooms and stir fry them with the grated carrots in olive oil. Season with soy sauce while stir-frying.

Beat 2 eggs in a bowl. Season with salt and pepper.

Fry the beaten eggs in a frying pan until the omelette turns golden on both sides. Then cut the omelette into 4 equal portions.

On a tortilla wrap, lay a piece of omelette, followed by the cooked carrot-mushroom. Sprinkle with grated cheese afterwards.

Roll the tortilla wrap. Repeat step 5 for the other 3 wraps. Heat in an oven at 200 °C for about 2-3 minutes.