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Spinach and Feta Egg Wraps

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A nutritious, protein-rich breakfast wrap made with scrambled eggs, spinach, feta, and pesto, all wrapped in a whole-wheat tortilla. Great for meal prep, freezer-friendly, and quick to reheat on busy mornings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 4 whole-wheat wraps or large tortillas
  • 8 eggs
  • 6 oz spinach
  • 4 oz feta cheese, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 to 3 tablespoons pesto
  • Olive oil for cooking

Instructions

  1. Heat a pan over medium heat and drizzle with olive oil. Add the spinach and cook for 3–4 minutes, until wilted.
  2. In a bowl, whisk the eggs. Pour them into the pan with the spinach. Add salt, pepper, garlic powder, and crumbled feta. Scramble and cook over medium-low heat for 7–10 minutes, until eggs are set.
  3. Spread a thin layer of pesto down the center of each wrap.
  4. Divide the scrambled egg mixture evenly among the 4 wraps.
  5. Roll each wrap tightly and wrap in parchment paper or foil.
  6. Store in an airtight container or freezer-safe bag for future use.

Notes

  • Let eggs cool slightly before assembling to prevent sogginess.
  • Wrap tightly to avoid unrolling during storage or reheating.
  • To enhance creaminess, add a cheese slice before rolling.
  • Cook added vegetables before incorporating to reduce moisture.
  • Reheat wraps using a skillet, oven, or microwave as preferred.

Nutrition

Find it online: https://savorymomskitchen.com/spinach-and-feta-egg-wraps/