Feta Egg Wrap (Printable)

A protein-rich morning wrap combining fluffy eggs, creamy feta, and fresh greens.

# What You Need:

→ Eggs

01 - 4 large eggs
02 - 2 tbsp whole milk (optional)
03 - Salt, to taste
04 - Black pepper, to taste

→ Vegetables

05 - 1 cup chopped baby spinach
06 - 1 small tomato, diced
07 - 2 green onions, thinly sliced

→ Dairy

08 - ½ cup crumbled feta cheese

→ Wraps

09 - 2 large whole wheat tortillas

→ Optional Add-Ons

10 - 1 tbsp chopped fresh herbs (parsley or dill)
11 - ½ avocado, sliced
12 - Hot sauce or chili flakes, to taste

# Steps:

01 - Whisk together eggs, milk (if using), salt, and black pepper in a medium bowl.
02 - Heat a nonstick skillet over medium heat and sauté spinach and green onions for 1 minute until wilted.
03 - Pour the egg mixture into the skillet and cook gently, stirring, until eggs are creamy and just set, about 2 to 3 minutes. Remove from heat and fold in feta cheese and diced tomato.
04 - Heat tortillas in a dry skillet or microwave until warm and pliable.
05 - Divide the egg mixture evenly between tortillas and add optional herbs, avocado, or hot sauce as desired.
06 - Fold in the sides of each tortilla and roll tightly to enclose the filling.
07 - Slice wraps in half and serve immediately.

# Expert Advice:

01 -
  • It's genuinely filling without making you feel heavy afterward, which is rare for breakfast.
  • You can have it ready faster than waiting in a drive-thru line, and it tastes infinitely better.
  • The feta adds this tangy richness that makes eggs feel fancy without any extra effort.
02 -
  • Don't walk away once you pour in the eggs—they go from creamy to rubbery in about thirty seconds, so stand there and stir gently the whole time.
  • Feta adds its own saltiness, so go easy on the salt when you're seasoning the eggs or you'll end up with something too sharp.
  • The key to not having everything fall out of your wrap is rolling it tightly and cutting it with a sharp knife in one clean motion rather than sawing back and forth.
03 -
  • Make these wraps the night before for grab-and-go breakfast—they're actually great at room temperature, though you can reheat one in the microwave for thirty seconds if you want it warm again.
  • If you're cooking for more than two people, you can double or triple the recipe, but keep the stovetop work in batches so the eggs don't get overcooked trying to handle too much volume at once.
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