Spinach And Feta Breakfast Wrap

Start your morning off on the right foot with these flavorful breakfast wraps, packed with wilted spinach, scrambled eggs, crunchy red bell peppers, and tangy feta cheese, all wrapped up in a crispy tortilla. A nutritious and delicious breakfast that’s perfect for busy mornings on-the-go!

Ready Time

25 mins

Yields

10 servings

Ingredients

10 large flour tortillas
10 tablespoons olive oil
2 cups fresh spinach leaves
10 cloves garlic, minced
1 cup crumbled feta cheese
1 cup diced red bell peppers
10 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

Instructions

Start by preheating a large non-stick skillet or griddle over medium heat. Brush one side of each tortilla with olive oil – you’ll use about a tablespoon per tortilla.

Set them aside for now.

In the preheated skillet, add the minced garlic and cook for about a minute until fragrant. Add the fresh spinach leaves to the skillet and cook until they’re wilted, which should take about 3-4 minutes.

Remove the spinach mixture from the skillet and set it aside.

In the same skillet, add the diced red bell peppers and cook for about 3-4 minutes until they’re tender. Remove them from the skillet and set them aside with the spinach mixture.

In a large bowl, whisk together the eggs, salt, black pepper, and paprika until well combined.

Pour the egg mixture into the skillet and scramble the eggs until they’re cooked through. To assemble the wraps, lay a tortilla with the oiled side down in the skillet.

Sprinkle some scrambled eggs, wilted spinach, diced red bell peppers, and crumbled feta cheese down the center of the tortilla.

Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap up tightly. Repeat with the remaining ingredients.

Serve the wraps hot and get ready to start your day off right!

Notes

Use high-quality, large flour tortillas that can hold a generous amount of filling without tearing. You can also warm them up on a dry griddle or in the microwave for a few seconds to make them more pliable.

Don’t overcook the garlic, as it can quickly go from fragrant to burnt.

One minute should be plenty of time to get that nice aroma. Fresh spinach is key to this recipe, so try to use the freshest bunch you can find.

You can also use frozen spinach if it’s not in season, just thaw and squeeze out excess water.

If you’re not a fan of red bell peppers, you can substitute with diced onions or mushrooms for added flavor. Whisking the eggs with salt, black pepper, and paprika will add a nice depth of flavor to the scrambled eggs.

To make the wraps more portable, you can wrap each one individually in plastic wrap or aluminum foil and refrigerate or freeze for later use.

Simply microwave or toast to reheat. These wraps are perfect for meal prep, so consider making a batch on the weekend and reheating throughout the week.