Spinach Feta Breakfast Wraps
These Spinach Feta Breakfast Wraps are a wholesome, protein-rich start to your day. With eggs, fresh spinach, cherry tomatoes, and crumbled feta, they’re easy to prepare, freezer-friendly, and perfect for a quick, nutritious breakfast or snack anytime.
Equipment
- Large mixing bowl (1)
- Whisk (1)
- Skillet
- Spatula (1)
- Large plate – 2
- Gallon zip-top bag – 1
Ingredients
- 10 large eggs
- ½ pound ≈5 cups baby spinach
- 4 whole-wheat tortillas ≈9-inch, burrito-sized
- ½ pint cherry or grape tomatoes halved
- 4 ounces feta cheese crumbled
- Butter or olive oil as needed
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Eggs: Start by cracking all 10 eggs into a large mixing bowl. Using a whisk, beat the eggs thoroughly until the yolks and whites are completely blended into a uniform, slightly frothy mixture. This ensures your eggs cook evenly and stay soft, avoiding any streaks of undercooked egg later. Season lightly with a pinch of salt and a few grinds of black pepper, adjusting to taste.
- Cook the Scrambled Eggs: Place a large skillet over medium heat and add enough butter or olive oil to lightly coat the bottom. Allow the butter to melt fully or the oil to shimmer, signaling the skillet is ready. Pour in the beaten eggs, letting them spread evenly across the pan. Using a spatula, gently stir the eggs occasionally, scraping the bottom to prevent sticking, until the eggs are fully cooked but still moist and tender. Avoid overcooking, as they will continue to firm slightly while cooling. Once cooked, transfer the eggs to a large plate and allow them to cool to room temperature.
- Cook the Spinach: Rinse the skillet thoroughly to remove any leftover egg residue, then return it to medium heat. Add a fresh pat of butter or a drizzle of olive oil to prevent sticking. Place the baby spinach into the hot skillet, stirring constantly with a spatula to ensure even cooking. Cook just until the leaves wilt slightly but remain vibrant and tender. Overcooking can make the spinach watery and lose its bright green color. Once done, transfer the spinach to another plate and let it cool to room temperature.
- Prepare the Tortillas: While the eggs and spinach cool, lay out each whole-wheat tortilla on a clean, flat work surface. Make sure the tortillas are soft and pliable. If needed, warm them briefly in the microwave or on a dry skillet for 10–15 seconds to make them easier to roll without tearing.
- Assemble the Wraps: Begin assembling by placing about a quarter of the cooked eggs down the center of the first tortilla. Next, add a generous portion of the cooked spinach on top of the eggs. Scatter a few halved cherry or grape tomatoes over the spinach for a juicy burst of flavor. Finally, sprinkle about a quarter of the crumbled feta cheese over the top. The combination ensures each bite has a balance of protein, greens, and creamy cheese.
- Wrap the Burritos: To fold the wrap, gently fold in the sides of the tortilla first, then roll it tightly from the bottom up, encasing all the filling securely inside.Make sure the edges are tucked neatly to avoid any spillage while reheating or freezing. Repeat this process for the remaining three tortillas until all wraps are assembled.
- Store or Freeze: If you plan to eat the wraps later, place them in a gallon zip-top bag. For longer storage beyond one week, wrap each burrito in aluminum foil to prevent freezer burn. These wraps can be frozen for several weeks, making them ideal for meal prep or grab-and-go breakfasts.
- Reheat and Serve: When ready to enjoy, remove the wrap from the freezer and, if wrapped in foil, discard the foil. Place the burrito on a microwave-safe plate and heat on high for about 2 minutes, or until fully warmed through. Microwave times may vary depending on your appliance, so adjust as needed. Enjoy as a convenient, protein-packed breakfast or snack, either at home or on the go.
- Optional Serving Tips: For added flavor, serve with a light drizzle of hot sauce, a sprinkle of fresh herbs like parsley or chives, or a dollop of Greek yogurt on the side. These additions enhance taste while keeping the meal nutritious and satisfying.
Notes
- Soft scrambled eggs work best if eating immediately, but slightly firmer eggs hold better for freezing.
- Use fresh, tender baby spinach for best flavor and texture; mature spinach may taste bitter.
- Whole-wheat tortillas provide fiber and structure; flour tortillas can be substituted if preferred.
- Cherry or grape tomatoes add juiciness, but diced regular tomatoes work as well.
- Feta cheese adds creaminess and tang; goat cheese or ricotta can be a delicious alternative.
- Wraps can be made ahead and frozen for up to a month; double wrapping in foil helps prevent freezer burn.
- Reheat in the microwave or toaster oven; avoid overcooking to maintain soft eggs and vibrant spinach.
