Spinach Feta Wraps are a quick way to have a healthy breakfast. These tortillas or wraps are filled with cooked egg whites, spinach, tomato, and feta cheese. Whats Cooking with Ruthie modeled them after the Starbucks Spinach and Feta Breakfast Wrap, which I have never tried. 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. 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.
Spinach Feta Wrap
Adapted from Whats Cooking with Ruthie
Spinach Feta Wrap
Servings 4 Servings
Ingredients
- Olive oil for greasing pan
- 4 tortillas or wraps
- 4 roma tomatoes diced
- 2 cups spinach sliced
- 1/2 cup crumbled feta cheese
- 1 1/3 cup egg whites (8-10 eggs) divided
Instructions
- In a medium skillet, drizzle a little olive oil and smear with a towel to coat the pan over medium heat. Pour in 1/4 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.
- 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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