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Spinach Feta Wraps

Nutritious and easy to make, these spinach feta wraps are perfect for a quick breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 wraps
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wrap Filling
  • 12 large eggs
  • 2 tablespoons water
  • ½ cup crumbled feta cheese
  • 5 oz fresh baby spinach You can substitute with other greens if desired.
  • 2 teaspoons olive oil For sautéing.
Wrap Components
  • 8 whole wheat tortillas Can substitute with gluten-free tortillas.
  • ½ cup sun-dried tomato paste (or pesto) For spreading on the tortillas.
  • 1 jar roasted red peppers (optional) Use if desired for additional flavor.

Method
 

Preparation
  1. Whisk the eggs and water together in a large bowl until well combined and slightly frothy.
  2. Heat olive oil in a large skillet over medium heat and sauté the spinach until wilted, about 2-3 minutes.
  3. Remove spinach from skillet and set aside.
  4. Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently to scramble the eggs until just set, around 5-7 minutes.
  5. Remove the eggs from heat and fold in the sautéed spinach and feta cheese.
Assembly
  1. Spread about 1 tablespoon of sun-dried tomato paste or pesto on each tortilla.
  2. Spoon an equal portion of the egg, spinach, and feta mixture onto the center of each tortilla.
  3. Add roasted red peppers if desired.
  4. Fold the sides of each tortilla over the filling and roll tightly.

Notes

These wraps can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Ensure they are tightly wrapped when freezing.