Spinach and Feta Breakfast Wrap
This Mediterranean-inspired breakfast wrap hits all the right notes – salty feta, vibrant spinach, and zesty sun-dried tomatoes wrapped in a warm tortilla.
The fluffy eggs and creamy hummus create the perfect balance of protein and flavor. It’s quick enough for busy weekdays but feels totally worthy of a leisurely weekend brunch.
Variations & Substitutions
For another Mediterranean twist, I add some chopped Kalamata olives and a dollop of pesto. If you’re watching your dairy intake, try swapping the feta for some diced avocado – it adds amazing creaminess.
Not a fan of sun-dried tomatoes? I often use roasted red peppers instead, which bring a lovely sweetness to the wrap.
Tips & Tricks for Perfect Results
Here’s what I’ve learned from making these wraps countless times: squeeze out as much liquid as possible from the wilted spinach – this prevents soggy wraps later.
I always warm my tortilla slightly before assembling – it makes it more pliable and less likely to tear. When rolling, keep everything tight and centered. I like to tuck in the sides first, then roll from bottom to top, keeping firm pressure throughout.
Making the Recipe Stand Out
I love adding a thin spread of hummus first – it acts as a tasty barrier that keeps the wrap from getting soggy. Sometimes I’ll sprinkle in some za’atar seasoning or red pepper flakes for an extra flavor kick. The combination of creamy feta, earthy spinach, and tangy sun-dried tomatoes creates a breakfast that’s anything but boring.
Storage & Reheating
These wraps are perfect for meal prep! I often make a batch on Sunday for the week ahead. To store, I wrap them individually in foil or parchment paper and pop them in the fridge for up to 4 days. They also freeze beautifully for up to 2 months.
When I’m ready to eat, I thaw overnight in the fridge if frozen, then reheat in a skillet for 2-3 minutes per side until crispy and heated through. For a quick option, 30-45 seconds in the microwave works too, though you’ll lose the crispy exterior.
Spinach and Feta Breakfast Wrap
Ingredients
- 1 whole grain tortilla
- 1 egg
- 1/4 cup egg whites
- 2 cups fresh spinach
- 2-3 tablespoons hummus
- 1/4 cup crumbled feta
- 1-2 tablespoons sun-dried tomatoes chopped
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat and spray with cooking spray. Add spinach and cook until wilted, about 2-3 minutes.
- Whisk together egg and egg whites. Pour into the pan with the wilted spinach and cook for about 2 minutes until set.
- While eggs cook, warm your tortilla slightly and spread with hummus.
- Place the egg mixture in the center of the tortilla, top with feta and sun-dried tomatoes.
- Roll up the wrap tightly, tucking in the sides as you go.
- Optional: Return wrap to the pan and cook for 1-2 minutes per side until golden brown.
