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Spinach and Feta Breakfast Wrap Recipe
Ash Tyrrell

Spinach and Feta Breakfast Wrap Recipe

I made these Spinach and Feta Breakfast Wraps on a busy morning when I wanted something warm, filling, and still a little healthy. The first bite surprised me with how creamy, savory, and fresh it tasted.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

Large eggs – 6 (Eggs form the protein-rich base of the wrap. I always use large, fresh eggs for fluffier scrambled results.)
  • Fresh spinach – 3 packed cups Fresh spinach works best because it wilts quickly without releasing excess water. Avoid frozen spinach, as it can make the filling soggy.
  • Olive oil – 1 tablespoon Olive oil adds flavor and helps sauté the spinach gently without burning.
  • Garlic – 1 small clove minced (A small amount of garlic enhances the savory flavor without overpowering the eggs.)
  • Feta cheese – ½ cup crumbled (Feta adds a creamy, salty bite. I recommend crumbling it fresh instead of using pre-packaged crumbles for better texture.)
  • Salt – ¼ teaspoon or to taste (Salt helps bring out the natural flavors of the eggs and spinach.)
  • Black pepper – ¼ teaspoon Freshly ground black pepper adds mild heat and depth.
  • Large flour tortillas – 4 Soft flour tortillas hold the filling well and wrap without tearing. Warm them slightly for easier rolling.

Method
 

  1. Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. Add salt and black pepper at this stage so the seasoning is evenly distributed. Set the bowl aside while you prepare the filling.
  2. Heat olive oil in a nonstick skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the fresh spinach and cook, stirring gently, until fully wilted and any moisture evaporates.
  3. Lower the heat slightly and pour the whisked eggs into the skillet with the spinach. Stir slowly with a spatula, allowing soft curds to form. Cook until the eggs are just set but still creamy.
  4. Remove the skillet from heat and sprinkle the crumbled feta over the eggs. Gently fold it in so it softens without fully melting. This keeps the feta creamy and slightly tangy.
  5. Warm the tortillas briefly in a dry pan or microwave so they’re flexible. Spoon the egg and spinach mixture evenly into the center of each tortilla.
  6. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Serve immediately while warm for the best flavor and texture.

Notes

  • I always cook the eggs on low to medium heat to keep them soft and fluffy.
  • I let the spinach cook off all moisture so the wraps don’t get soggy.
  • I’ve found that adding feta off the heat keeps its flavor bright and creamy.
  • I sometimes brush the wrapped tortilla lightly with olive oil and toast it for a crisp exterior.