Spinach Feta Breakfast Wraps
These Spinach Feta Breakfast Wraps are a perfect combination of nutrition and convenience. Filled with fluffy eggs, tender spinach, juicy tomatoes, and tangy feta, all wrapped in hearty whole-wheat tortillas, they make a wholesome grab-and-go breakfast. Ideal for meal prepping, these wraps reheat beautifully and deliver a balanced dose of protein, fiber, and flavor every time.
Equipment
- 1 large mixing bowl
- 1 Large skillet or frying pan
- 1 whisk
- 1 spatula
- 2 Large Plates
- 1 Measuring cup set
- 1 Zip-Top Freezer Bag (1-gallon size)
Ingredients
- 10 large eggs
- ½ pound about 5 cups baby spinach
- 4 whole-wheat tortillas 9-inch, burrito-sized
- ½ pint cherry or grape tomatoes halved
- 4 ounces feta cheese crumbled
- 1 tablespoon butter or olive oil plus extra for cooking
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Whisk and Season the Eggs: Begin by cracking all 10 large eggs into a spacious mixing bowl. Using a whisk or fork, beat the eggs thoroughly until the yolks and whites are completely combined into a smooth, uniform mixture. Whisk briskly to incorporate a little air, which helps create light and tender scrambled eggs rather than dense curds. Sprinkle in a pinch of salt and a generous grind of black pepper, stirring again so the seasoning is evenly distributed. Set the mixture aside while you prepare your skillet.
- Cook the Eggs Until Tender: Place a large skillet over medium heat and add enough butter or olive oil to lightly coat the bottom — about one tablespoon. Once the butter melts or the oil shimmers, pour in the beaten eggs. Allow the eggs to sit for about 15–20 seconds so the base begins to set, then gently stir with a spatula from the edges toward the center. Continue cooking slowly, stirring occasionally, until the eggs are fully set but still soft and moist. Avoid overcooking, as you want fluffy, tender scrambled eggs, not dry or browned curds. Taste and adjust seasoning if needed, then transfer the eggs to a large plate to cool to room temperature.
- Sauté and Wilt the Spinach: Wipe out the skillet or rinse it briefly to remove any leftover egg residue. Return it to medium heat and add a small pat of butter or a drizzle of olive oil to coat the bottom. Once heated, add the baby spinach in batches if necessary. Stir frequently until the leaves are bright green and just wilted, approximately 1–2 minutes. Avoid overcooking to keep the spinach tender without becoming mushy. Transfer the cooked spinach to a separate plate and allow it to cool to room temperature to prevent excess moisture from soggy wraps.
- Prepare the Wrap Ingredients: While the eggs and spinach are cooling, halve the cherry or grape tomatoes and crumble the feta cheese into small, bite-sized pieces. Lay out the whole-wheat tortillas on a clean, flat surface such as a cutting board or countertop. Having all ingredients prepped and ready ensures a smooth and quick assembly process, keeping the tortillas pliable and the fillings fresh.
- Assemble the Breakfast Wraps: Place one tortilla flat on the surface. Down the center, arrange about one-quarter of each component scrambled eggs, sautéed spinach, tomato halves, and crumbled feta. Avoid overfilling to make wrapping easier and neater. Fold in the sides slightly, then roll tightly from the bottom up to form a compact burrito. Repeat this process with the remaining tortillas and fillings until all wraps are assembled.
- Wrap and Freeze for Later: Allow the wraps to cool completely before freezing to prevent condensation. Place all four wraps into a gallon-sized zip-top freezer bag in a single layer. For longer storage exceeding one week, wrap each burrito individually in aluminum foil before placing them in the freezer bag. This helps prevent freezer burn and keeps the wraps tasting fresh. Label the bag with the date to track freshness.
- Reheat and Enjoy Anytime: When ready to eat, remove a wrap from the freezer and unwrap it if covered in foil. Place it on a microwave-safe plate and heat on high for approximately 2 minutes, flipping halfway for even heating. Microwave times may vary depending on wattage, so adjust as needed — the center should be hot and the cheese slightly melted. Allow the wrap to rest for 30 seconds before eating. Serve as is or slice diagonally for easier handling and a more appealing presentation.
Notes
- Allow scrambled eggs and sautéed spinach to cool to room temperature before assembling to prevent soggy tortillas.
- Slightly firmer eggs hold up better in wraps than soft scrambled eggs, especially if freezing.
- Adjust salt and pepper carefully, keeping in mind the feta adds natural saltiness.
- For extra flavor, consider adding a pinch of smoked paprika or fresh herbs to the eggs.
- Freeze wraps individually in aluminum foil for longer storage and to prevent freezer burn.
- Microwave times may vary; start with 2 minutes and adjust as needed for thorough heating.
- Wraps are ideal for meal prep, quick breakfasts, or grab-and-go options.
