Mediterranean Egg Wrap

5 from 53 votes

This Mediterranean Egg Wrap is a breakfast sandwich that is packed with protein, color and incredible flavor- perfect for on-the-go mornings!

Course Breakfast, Sandwich

Cuisine American, Mediterranean

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 356kcal

Author Yumna Jawad

Equipment

Ceramic Nonstick Cookware Set

Ingredients

2 teaspoons olive oil divided
2 cups baby spinach
2 large eggs whisked
Kosher salt
Black pepper
1 whole wheat tortilla
2 tablespoons sun-dried tomatoes chopped
2 tablespoons crumbled feta cheese
Red onions thinly sliced

Instructions

Heat 1 teaspoon oil in a medium nonstick skillet over medium high heat. Add spinach and cook until wilted, 4-5 minutes. Season to taste with salt and black pepper. Remove spinach and set aside.
In same skillet, heat remaining 1 teaspoon olive oil and add egg. Mix around with a rubber spatula and cook until eggs are scrambled, 3-4 minutes. Season to taste with salt and black pepper.
Assemble wrap. In the center of the wrap, add eggs, spinach, sun dried tomatoes, feta, and then onions. Wrap, cut in half, and serve immediately.

Video

Notes

Storage: The egg wrap is best enjoyed immediately after making. However, you can tightly roll it in foil and store in the fridge for up to 2 days. Reheat in a skillet or toaster oven for best results.

Freezer Instructions: After you've added all the fillings to your wrap and rolled it tightly, cover it tightly in foil. Store it in a plastic freezer-safe container for up to 3 months.

Nutrition