Sun-Dried Tomato Spinach Feta Breakfast Wraps

These Sun-Dried Tomato Spinach Feta Breakfast Wraps are a fresh, savory, and protein-packed way to start the day. Inspired by Mediterranean flavors, they combine fluffy egg whites, tender spinach, tangy feta, and rich sun-dried tomatoes wrapped in warm whole-wheat tortillas.

Why You’ll Love This Recipe

• High-protein, balanced, and satisfying
• Mediterranean flavors that feel light yet filling
• Perfect for meal prep or quick breakfasts
• Family-friendly and halal-friendly
• No heavy sauces, just clean, bold ingredients

Ingredients

Pantry

• 3 whole-wheat tortillas (8–9 in / 20–23 cm)
• 2 tablespoons oil from sun-dried tomato jar
• 2/3 cup sun-dried tomatoes in oil, drained and finely chopped

Proteins

• 6 large egg whites (about 3/4 cup / 180 ml)
• Optional: 1 whole egg, lightly beaten

Produce

• 6 oz (170 g) baby spinach, roughly chopped
• 2 small garlic cloves, minced
• Zest from 1/2 lemon
• 2 scallions, thinly sliced (light green parts, optional)

Liquids

• 1/4 cup water or low-sodium vegetable broth
• 1 teaspoon fresh lemon juice

Seasonings

• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 1/4 teaspoon Aleppo pepper or mild chili flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Garnish

• 3/4 cup feta cheese, crumbled
• Lemon wedges for serving (optional)

Instructions

1. Preheat oven to 400°F (205°C). Place a parchment-lined sheet pan inside to heat.
2. Warm tortillas on a dry griddle over medium heat for 45–60 seconds per side until pliable. Stack and cover.
3. Add sun-dried tomato oil to the pan. Add spinach and water or broth. Cook 4–5 minutes until wilted and glossy.
4. Stir in garlic, lemon zest, and scallions. Cook 2 minutes until fragrant.
5. Add sun-dried tomatoes, oregano, basil, Aleppo pepper, salt, and black pepper. Stir in lemon juice.
6. Divide mixture into three even rounds. Pour egg whites evenly over each.
7. Cook over medium-low 5–6 minutes until eggs are set. Sprinkle feta on top.
8. Place one tortilla on each round, press lightly, then flip onto the hot sheet pan.
9. Fold tortillas into wraps, seam-side down. Bake 3–4 minutes until lightly crisp.
10. Rest 3 minutes, then serve warm. Enjoy your Sun-Dried Tomato Spinach Feta Breakfast Wraps.

Tips & Tricks

• Use a nonstick or well-seasoned pan for easy flipping
• Add the whole egg for extra richness
• Keep heat medium-low so egg whites stay tender
• Press seams gently to help wraps hold shape

Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3 wraps
• Category: Breakfast
• Method: Stovetop + Oven
• Cuisine: Mediterranean-inspired
• Difficulty: Easy
• Dietary Notes: Halal-friendly, vegetarian

Notes

• Swap feta with mozzarella or goat cheese if desired
• Serve with yogurt or hummus on the side
• Add olives or roasted red peppers for extra flavor

Nutrition (Approximate, per wrap)

• Calories: 320
• Protein: 24g
• Carbohydrates: 28g
• Fat: 14g

FAQ

Can I make these wraps ahead of time?
Yes, assemble and refrigerate, then reheat in the oven or skillet.

Can I use whole eggs only?
Yes, replace egg whites with 4 whole eggs total.

Are these wraps freezer-friendly?
Yes, wrap tightly and freeze up to 1 month.

What tortillas work best?
Whole-wheat or high-fiber tortillas hold up best.

Can I make them dairy-free?
Omit feta or use a dairy-free alternative.

Storage

• Refrigerator: Up to 3 days in airtight container
• Freezer: Up to 1 month
• Reheating: Oven at 350°F (175°C) or skillet over low heat

Similar Recipes

• Crispy Broccoli Cheese Nuggets – Irresistibly Easy Vegetarian Favorite
• Cowboy Casserole Recipe (Easy Family Dinner)

Conclusion

These Sun-Dried Tomato Spinach Feta Breakfast Wraps are proof that breakfast can be both healthy and full of flavor. Easy to make and perfect for busy mornings, they’re a delicious way to fuel your day.