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Sun-Dried Tomato Spinach Feta Breakfast Wraps

Mediterranean-inspired breakfast wraps
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Prep Time 15 minutes
Course Breakfast
Cuisine Mediterranean-inspired

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
 

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

Notes

Swap feta with mozzarella or goat cheese if desired