Spinach Feta Egg Wrap


This spinach feta wrap is my knock-off of a wrap at a popular coffee shop in my neighborhood. To make it healthier, use just egg whites and low-fat feta cheese.

Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
1 wrap


  • 1 large whole-wheat tortilla

  • 1 ½ teaspoons coconut oil

  • 1 cup chopped baby spinach leaves

  • 1 oil-packed sun-dried tomato, chopped

  • 2 eggs, beaten

  • cup feta cheese

  • 1 tomato, diced


  1. Warm tortilla in a large skillet over medium heat.

  2. Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.

  3. Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.


Use butter instead of coconut oil if you want; you can also try tomato- and basil-flavored feta cheese.

Nutrition Facts (per serving)

704 Calories
37g Fat
78g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 704
% Daily Value *
Total Fat 37g 47%
Saturated Fat 22g 111%
Cholesterol 447mg 149%
Sodium 1722mg 75%
Total Carbohydrate 78g 28%
Dietary Fiber 9g 31%
Total Sugars 8g
Protein 37g
Vitamin C 25mg 124%
Calcium 545mg 42%
Iron 6mg 34%
Potassium 986mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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