A recipe for a Spinach Feta Wrap! Tortillas or wraps are filled with egg whites, spinach, tomato, and feta cheese.
I first came across this Spinach Feta Wrap over on What’s Cooking with Ruthie (no longer active) modeled after the Starbucks Spinach and Feta Breakfast Wrap.
I have never personally tried the wrap at Starbucks, but loved the combination of flavors for a quick and delicious breakfast.
Each tortilla or wrap is filled with an egg white omelet, spinach, tomato, and feta cheese. Overall, it comes together in about 15 minutes.
This recipe is enough to make four wraps, but you have quarter or halve the amount for 1 or 2 people.
I used my tortilla recipe for the wraps and substituted 1/4 of the flour with whole wheat. Use your favorite flour tortillas or wraps, store-bought or homemade.
Roma tomatoes have less liquid compared to other tomatoes. If you are using cherry or beefsteak tomatoes, remove the seeds and any excess liquid before adding to the pan. The mixture may still get a little wet when cooking.
Looking for more wrap and sandwich recipes?
Try my:
Spinach Feta Wrap Recipe
Adapted from Whats Cooking with Ruthie
Spinach Feta Wrap
Ingredients
- Olive oil for greasing pan
- 8 egg whites divided
- 4 tortillas or wraps
- 4 roma tomatoes diced
- 2 cups spinach sliced
- 1/2 cup crumbled feta cheese
Instructions
- In a medium skillet, drizzle a little olive oil and smear with a towel to coat the pan over medium heat.
- Pour in 2 of the egg whites and cook until set and golden, about 1 minute. Flip and cook on the other side until golden. Remove from pan and repeat with remaining egg whites, 2 at a time.
- Once the egg whites are finished and set aside, add tomatoes and spinach to pan. Cook until spinach begins to wilt, about 1 minute.
- Stir in feta cheese until heated through. Remove from heat.
- On each tortilla, fold the cooked egg white and place in middle, then top with 1/4 of the spinach mixture. Fold in the wrap and serve immediately.
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