Easy Spinach and Feta Breakfast Wraps Recipe
I just whipped up these spinach and feta wraps for breakfast, and they were an absolute game-changer! They are so simple to prepare and packed with incredible flavor, making my morning feel both healthy and satisfying.
This recipe has quickly become a favorite in my house. If you enjoy savory breakfasts like this, you might also want to explore our guide for a delicious Sweet Coconut Cream Pancake Recipe for a creative dinner idea.
Additional Tips for Making this Recipe Better
After making these wraps a few times, I’ve picked up a few tricks that really elevate them:
- I can’t stress this enough: make sure your spinach is completely dry. If you wash it right before cooking, use a salad spinner or pat it thoroughly with paper towels. This is the key to avoiding a watery filling and a soggy wrap.
- Don’t be shy with the feta. The salty, briny flavor is what makes this wrap so special. I like to use a block of feta packed in brine and crumble it myself for the best taste and texture.
- I love adding a squeeze of fresh lemon juice to the egg mixture just before I take it off the heat. It brightens up all the flavors and adds a zesty kick that works beautifully with the spinach and feta.
- Let the filling cool for just a minute or two before assembling the wraps. If it’s too hot, it can make the tortillas steam and become soft.
Variations to Try
One of the best things about this recipe is how easy it is to customize. You can adapt it to fit your dietary needs or simply what you have in the fridge.
- For Extra Veggies: Add sautéed mushrooms, bell peppers, or zucchini to the mix.
- Cheese Swaps: If you’re not a fan of feta, try goat cheese, shredded mozzarella, or even a sharp cheddar.
- Protein Boost: Add some cooked, chopped bacon, sausage, or shredded chicken to the egg mixture.
- Dairy-Free Option: Use a plant-based feta alternative and your favorite non-dairy milk substitute in the eggs.
- Spice It Up: Add a dash of hot sauce or some diced jalapeños for an extra kick.
These wraps are a fantastic breakfast, but with a few tweaks, you can easily adapt the concept for other meals. Explore our other dinner recipes for more inspiration.
Equipment You Need
You don’t need any fancy gadgets to make these delicious wraps.
- Large Nonstick Skillet: Essential for cooking the eggs and vegetables without sticking.
- Mixing Bowl: For whisking the eggs before adding them to the skillet.
- Whisk or Fork: To ensure your eggs are light and fluffy.
- Cutting Board & Knife: For chopping the onion, tomatoes, and fresh herbs.
- Spatula: For stirring the egg mixture and folding the ingredients together.
How to Serve Spinach and Feta Breakfast Wraps
These wraps are fantastic on their own, but pairing them with a few simple sides can turn them into a full, satisfying brunch.
- Serve alongside a bowl of fresh fruit like berries, melon, or sliced citrus.
- Pair with a small side of Greek yogurt topped with honey and granola for extra protein.
- Slice the wraps into one-inch pinwheels and arrange them on a platter for a beautiful brunch display. This presentation idea also works wonderfully for our Mint Mojito Recipe.
- Offer dipping sauces like tzatziki, salsa, or a spicy aioli on the side.
Calories Count
Here is an approximate nutritional breakdown for one wrap. Please note that values can vary based on the specific ingredients you use.
- Calories: 290
- Protein: 18g
- Carbohydrates: 27g
- Fat: 12g
- Fiber: 4g
How to Store Spinach and Feta Breakfast Wraps
These wraps are perfect for meal prep and are easy to store for later.
- Refrigerating: Wrap cooled wraps tightly in foil or plastic wrap and store them in the refrigerator for up to 4 days.
- Freezing: For longer storage, wrap each wrap individually and place them in a freezer-safe bag. They will keep for up to 2 months.
- Reheating: Reheat refrigerated wraps in the microwave for 1-2 minutes or in a skillet for a crispier texture. Thaw frozen wraps in the fridge overnight before reheating.
Why You’ll Love This Recipe
Here are just a few reasons why these spinach and feta breakfast wraps will become a staple in your kitchen:
- Quick and Easy: The recipe comes together in just 20 minutes, making it perfect for busy mornings.
- Great for Meal Prep: You can make a batch ahead of time for grab-and-go breakfasts all week long.
- Packed with Flavor: The combination of savory feta, fresh spinach, and fluffy eggs is simply delicious.
- Highly Customizable: It’s easy to adapt the recipe with different veggies, cheeses, or proteins to suit your taste.
- Healthy and Filling: Loaded with protein and veggies, these wraps will keep you full and energized until lunch.
More You Should Know
The beauty of this recipe lies in its simplicity and Mediterranean-inspired flavors. The combination of spinach and feta is a classic for a reason—it’s a perfect balance of earthy and salty notes.
When you’re making the eggs, be sure to cook them gently over medium heat. This low-and-slow approach prevents them from becoming tough and ensures a soft, creamy scramble.
Don’t forget that warming the tortillas before you fill them is a crucial step; it makes them more pliable and less likely to tear when you’re rolling them up. Enjoy making this delicious and nourishing start to your day
Spinach and Feta Breakfast Wraps Recipe
Ingredients
Method
- First, heat the olive oil in a large nonstick skillet over medium heat. Add the diced red onion and cook for about two minutes until it starts to soften and become fragrant. Then, toss in the chopped spinach and continue to cook, stirring until it has completely wilted down.
- Now, add the halved grape tomatoes to the skillet and cook for another minute to soften them slightly. In a separate bowl, whisk the eggs with salt, pepper, and a pinch of red pepper flakes if you’re using them. Pour the whisked eggs directly over the vegetables in the skillet.
- Gently stir the egg and vegetable mixture in the skillet. Continue cooking until the eggs are fluffy and just set, which should take about two to three minutes. Be careful not to overcook them, as they will continue to cook from the residual heat.
- Remove the skillet from the heat. Immediately stir in the crumbled feta cheese and the chopped fresh dill or parsley. The warmth from the eggs will soften the cheese slightly, helping to bind the entire filling together and distribute that salty, creamy flavor throughout.
- Warm your tortillas in a dry pan or for a few seconds in the microwave to make them soft and pliable. Spoon the egg mixture evenly onto the center of each tortilla. To roll, fold in the sides first, then roll it up tightly from the bottom to create a secure burrito-style wrap.
- This step is optional, but I highly recommend it for the best texture. Place the filled wraps seam-side down back into the skillet. Toast for one to two minutes on each side until they are golden brown and perfectly crispy. This helps seal the wrap and adds a satisfying crunch.