Spinach Feta Breakfast Wraps Recipes

SPINACH FETA EGG WRAP

Spinach Feta Egg Wrap image

This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.

Provided by MBTX4

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes

Time 15m

Yield 1

Number Of Ingredients 7

Ingredients

1 large whole-wheat tortilla
1 ½ teaspoons coconut oil
1 cup chopped baby spinach leaves
1 oil-packed sun-dried tomato, chopped
2 eggs, beaten
⅓ cup feta cheese
1 tomato, diced

Steps:

Warm tortilla in a large skillet over medium heat.
Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 78 g, Cholesterol 446.8 mg, Fat 36.8 g, Fiber 8.7 g, Protein 36.6 g, SaturatedFat 22.2 g, Sodium 1721.5 mg, Sugar 8.3 g

HOMEMADE STARBUCKS SPINACH & FETA BREAKFAST WRAP

Homemade Starbucks Spinach & Feta Breakfast Wrap image

The famous Starbucks breakfast wrap can easily be made at home. With egg whites, a whole grain lavash wrap, a simple homemade sun-dried tomato spread, spinach, and feta, it's actually way easier than you might think. Save your money on breakfast and indulge in a fancy coffee concoction instead!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

Ingredients

2 ounces about 1/4 cup whipped cream cheese, room temperature
1/4 cup roughly chopped sun dried tomatoes
2 teaspoons extra virgin olive oil
1/8 teaspoon kosher salt plus more to taste
Pinch freshly ground black pepper plus more to taste
2 teaspoons extra virgin olive oil
3 cups baby spinach
3 egg whites from 3 large eggs (roughly 130 grams)
Pinch kosher salt
Pinch freshly ground black pepper
3 tablespoons crumbled feta cheese
1 lavash wrap or large whole wheat tortilla
Sun-dried tomato cream cheese spread

Steps:

Make the sun-dried tomato cream cheese spread. Combine the cream cheese, sun dried tomatoes, and olive oil in a food processor. Pulse a few times until blended together with small chunks of tomatoes remaining. Season with 1/8 teaspoon salt and the pinch pepper, adding more to taste if desired. Set aside.
Place the olive oil in a large skillet over medium heat. When hot, add the spinach and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a small plate and set aside.
Add the egg whites to the same skillet. Add the pinches of salt and pepper and cook, first stirring with a whisk and then flattening with a spatula as they set, about 2 minutes total. Using the spatula, fold the cooked egg whites into thirds, then turn off the heat and set aside.
Assemble the wrap. Spread an even layer of the cream cheese on the lavash wrap or tortilla. Sprinkle the spinach evenly across the cream cheese layer and top with the feta. Place the egg whites at the edge of one side of the wrap.
Roll the wrap up and place back in the skillet over medium-low heat with the seam side down. Cook until just golden brown on each side to toast the wrap, 1-2 minutes on each side. Slice in half and serve.

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