Spinach and Feta Egg Wraps

Spinach and Feta Egg Wraps are a quick, protein-packed breakfast that’s perfect for busy mornings. Filled with fluffy scrambled eggs, wilted spinach, tangy feta cheese, and a layer of flavorful pesto, these make-ahead wraps are ideal for meal prep and freeze beautifully for a grab-and-go breakfast.

Why You’ll Love This Recipe

• Ready in about 20 minutes.
• Perfect for weekly breakfast meal prep.
• High in protein to keep you full longer.
• Easy to freeze and reheat.
• Made with wholesome, simple ingredients.
• Great for busy mornings, school, or work lunches.

Ingredients

• 4 whole-wheat wraps or large tortillas
• 8 large eggs
• 6 ounces fresh spinach
• 4 ounces feta cheese, crumbled
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 2–3 tablespoons pesto
• Olive oil

Instructions

1. Heat a large skillet over medium heat with a drizzle of olive oil.
2. Add the spinach and cook for 3–4 minutes until completely wilted.
3. In a bowl, whisk together the eggs, salt, garlic powder, and black pepper.
4. Pour the eggs into the skillet with the spinach and add the crumbled feta cheese.
5. Cook over medium-low heat, stirring gently, until the eggs are soft, fluffy, and fully cooked, about 7–10 minutes.
6. Warm the whole-wheat wraps slightly to make them easier to roll.
7. Spread a thin layer of pesto down the center of each wrap.
8. Divide the egg mixture evenly among the wraps.
9. Fold in the sides and roll tightly into burrito-style wraps.
10. Wrap each Spinach and Feta Egg Wrap in parchment paper or foil.

Tips & Tricks

• Use baby spinach for the most tender texture.
• Add diced tomatoes, mushrooms, or bell peppers for extra vegetables.
• Swap feta with goat cheese or shredded mozzarella if preferred.
• Cook eggs gently over low heat for creamy, fluffy scrambled eggs.
• Let the filling cool slightly before wrapping to prevent soggy tortillas.
• Toast the wraps after reheating for a crispy exterior.

Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 wraps
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mediterranean-Inspired
• Difficulty: Easy
• Dietary Notes: Vegetarian, High Protein

Notes

• Whole-wheat tortillas add extra fiber, but regular flour tortillas also work well.
• Homemade pesto provides the freshest flavor.
• Add sliced avocado after reheating for extra creaminess.
• Pair with fresh fruit or yogurt for a complete breakfast.

Nutrition (Approximate Per Wrap)

• Calories: 390
• Protein: 23g
• Carbohydrates: 24g
• Fat: 22g
• Fiber: 5g
• Sugar: 2g

FAQ

Can I freeze Spinach and Feta Egg Wraps?

Yes. Wrap each individually and freeze for up to 2 months.

How do I reheat frozen breakfast wraps?

Microwave for 1 minute from frozen, then bake at 350°F (175°C) for 5–6 minutes, or grill until crispy.

Can I make these dairy-free?

Yes. Simply omit the feta and pesto or use dairy-free alternatives.

Can I add more vegetables?

Absolutely. Mushrooms, onions, roasted peppers, zucchini, or tomatoes all work wonderfully.

Are these wraps good for meal prep?

Yes. They’re one of the best breakfast meal prep recipes because they store well and reheat beautifully.

Storage

• Refrigerator: Store wrapped in foil or airtight containers for up to 4 days.
• Freezer: Freeze individually for up to 2 months.
• Reheating: Microwave, bake, or toast in a skillet until heated through and crispy.

Similar Recipes

• Seafood Creole
• Chicken Rice Meal Prep

Spinach and Feta Egg Wraps

Spinach and Feta Egg Wraps are protein-packed breakfast wraps filled with scrambled eggs, spinach, feta, and pesto. They're freezer-friendly, easy to meal prep, and perfect for busy mornings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Breakfast

Cuisine Mediterranean-inspired

Ingredients

  

• 4 whole-wheat wraps or large tortillas
• 8 large eggs
• 6 ounces fresh spinach
• 4 ounces feta cheese crumbled
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 2 –3 tablespoons pesto
• Olive oil

Instructions

 

• Heat a large skillet over medium heat with a drizzle of olive oil.
• Add the spinach and cook for 3–4 minutes until completely wilted.
• In a bowl, whisk together the eggs, salt, garlic powder, and black pepper.
• Pour the eggs into the skillet with the spinach and add the crumbled feta cheese.
• Cook over medium-low heat, stirring gently, until the eggs are soft, fluffy, and fully cooked, about 7–10 minutes.
• Warm the whole-wheat wraps slightly to make them easier to roll.
• Spread a thin layer of pesto down the center of each wrap.
• Divide the egg mixture evenly among the wraps.
• Fold in the sides and roll tightly into burrito-style wraps.
• Wrap each Spinach and Feta Egg Wrap in parchment paper or foil

Notes

• Whole-wheat tortillas add extra fiber, but regular flour tortillas also work well.
• Homemade pesto provides the freshest flavor.
• Add sliced avocado after reheating for extra creaminess.
• Pair with fresh fruit or yogurt for a complete breakfast

Conclusion

These Spinach and Feta Egg Wraps are an easy, healthy breakfast that’s packed with flavor and protein. Whether you’re meal prepping for the week or looking for a quick grab-and-go breakfast, these wraps are delicious, freezer-friendly, and incredibly satisfying.