Spinach, Feta, and Egg Breakfast Wrap Recipe
Ingredients
For One Wrap
- 1 tablespoon sun-dried tomato cream cheese
- 1 (8-inch) whole wheat tortilla wrap
- 1 teaspoon olive oil
- ¼ cup sliced grape tomatoes
- 1 cup fresh spinach
- 2 tablespoons crumbled feta
- 1 large egg or 2 egg whites, see note
- pinch garlic powder
- pinch onion powder
- pinch salt
- pepper
- Additional oil or nonstick cooking spray
For Weekly Meal Prep (Makes 5 wraps)
- 2 teaspoons olive oil
- ½ pint about one cup sliced grape tomatoes
- 1 5 ounce package baby spinach
- 10 eggs eggs or 20 egg whites, see note
- 5 tablespoons sun-dried tomato cream cheese, divided divided
- 5 (8-inch) whole wheat tortillas
- ½ cup crumbled feta
- 1/4 teaspoon garlic powder plus a pinch
- 1/4 teaspoon onion powder plus a pinch
- 1/2 teaspoon salt plus a pinch
- 1/4 teaspoon black pepper plus a pinch
- Additional oil or nonstick cooking spray
Instructions
For One Wrap
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Spread about a tablespoon sun-dried tomato cream cheese onto the tortilla. Set aside.
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Heat olive oil in a small nonstick pan. Add the grape tomatoes and cook until they start to soften. Add the spinach. Season with a pinch of garlic powder, salt, and pepper. Cook until the spinach is wilted.
Place the cooked spinach and tomatoes onto the tortilla. Top with feta.
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Whisk the eggs with a pinch of garlic powder, onion powder, pepper and salt.
Wipe out your pan. Grease it with a little oil or nonstick spray. Cook the eggs until set. Scrambling as you cook.
Place the eggs onto the spinach. Roll the tortilla. Be sure to tuck in the top and bottom.
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Again, wipe out of your pan. Add a little oil or nonstick spray. Heat over medium-low heat. Brown the tortilla on each side, about two minutes per side.
For Weekly Meal Prep (Five Wraps)
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Heat olive oil in a small nonstick pan. Add the grape tomatoes and cook until they start to soften. Add the spinach. Season with a pinch of garlic powder, salt, and pepper. Cook until the spinach is wilted. Transfer to a plate.
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Whisk the eggs. Season with remaining garlic powder, onion, powder, salt, and pepper.
Heat oil in a 10-inch nonstick skillet. Cook the eggs until set. Scrambling as you cook.
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Place a whole wheat tortilla on a piece of foil. Spread with about a tablespoon of cream cheese. Spoon about two tablespoons of spinach and tomato filling onto the tortilla. Sprinkle on about a tablespoon feta. Add about ½ cup scrambled eggs.
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Roll the tortilla and then wrap in foil. (Optional: You can brown each tortilla before freezing in a hot, greased skillet. Do this one at a time.)
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Repeat with remaining tortillas and filling.
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Place wraps in a freezer-safe bag or container. Freeze up to two months.
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Reheat by removing the aluminum foil, placing the wrap on a microwave-safe plate, and covering it with a paper towel. Thaw in the microwave on the lowest setting. Then heat until evenly warmed through, 1 to 2 minutes.
Recipe Notes
Egg Note
Use up to two scrambled or three egg white per wrap.
For the Sun Dried Tomato Cream Cheese
If you can’t find sun-dried tomato cream cheese, here’s how to make it.
4 ounces softened cream cheese
2 tablespoons chopped sun-dried tomatoes in oil (about 1 ounce)
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch red pepper flakes
¼ teaspoon freshly ground black pepper, plus more to taste
Salt, to taste
Stir together cream cheese, chopped sun-dried tomatoes, oregano, basil, garlic powder, onion powder, red pepper flakes, and black pepper. Mix until ingredients are well combined. For whipped cream cheese, use a handheld mixer and blend on medium speed until fluffy.
Spread onto tortilla as directed. Store leftover cream cheese in the refrigerator.