Spinach Feta Egg Wrap

Rating: 4.71 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.

By MBTX4

Gallery
2 more images

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
1
Yield:
1 serving
Nutrition Info
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Warm tortilla in a large skillet over medium heat.

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  • Melt coconut oil in a separate skillet over medium-high heat. Saute 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.

  • 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.

Nutrition Facts

Per Serving:
704 calories; protein 36.6g 73% DV; carbohydrates 78g 25% DV; fat 36.8g 57% DV; cholesterol 446.8mg 149% DV; sodium 1721.5mg 69% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

BoP
Rating: 5 stars
11/26/2019
Wife and I loved this dish but this is a meal for 2-1/2 people not 1. We have it on our food calendar to make again. Three slight modifications: (1) I think I misread the ingredients and used a whole 6 oz jar of oil packed sun-dried tomatoes rather than 1/2 half tomato (2) Added 1/2 avocado sliced on top of the diced toms. (3) Made two tortillas and had left over scramble. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Diana Mc
Rating: 4 stars
01/14/2015
This was a simple tasty breafast. I will be making them again. Read More
eViE nOeL
Rating: 5 stars
10/31/2016
I made these for a potluck brunch party and they were a hit! I made two big batches of the insides and just heated the tortillas at the last minute stuffed them and put all ten wraps/burritos in a 9x13 glass pan to keep warm. I transported them to the party and it worked out well! My recommendation is to add a LOT more sun dried tomatoes as that's the best part of this recipe! Read More
BoP
Rating: 5 stars
11/25/2019
Wife and I loved this dish but this is a meal for 2-1/2 people not 1. We have it on our food calendar to make again. Three slight modifications: (1) I think I misread the ingredients and used a whole 6 oz jar of oil packed sun-dried tomatoes rather than 1/2 half tomato (2) Added 1/2 avocado sliced on top of the diced toms. (3) Made two tortillas and had left over scramble. Read More
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haley
Rating: 5 stars
09/13/2020
This is a big hearty breakfast that can be split into 2 smaller, kid-size meals. There is so much versatility and forgiveness in this recipe, it comes out good no matter what ratio of spinach, tomato, cheese, and egg you have. I added avocado to mine and it was amazing!! Read More
Devon McIntosh
Rating: 5 stars
02/14/2016
My dad and I made it for breakfast bug hit with everyone in the family. For my moms we substituted her eggs with avocado. The whole thing was delicious. Read More
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