Spinach and Feta Breakfast Wraps
Greek breakfast meets grab-and-go convenience. These wraps pack wilted spinach and tangy feta into warm tortillas with scrambled eggs.
You’ll have breakfast ready in under 15 minutes. The key is getting your spinach properly drained so your wrap doesn’t turn soggy.
Squeeze Every Drop From Spinach
Frozen spinach holds way more water than you think. Thaw it completely, then press it in a clean kitchen towel. Twist the towel into a bundle and squeeze hard over the sink. You should get at least 1/4 cup of liquid out. Wet spinach makes soggy wraps that fall apart when you bite them.
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Low Heat Keeps Eggs Creamy
Cook your eggs on medium-low heat, stirring constantly with a rubber spatula. They’ll look underdone when you remove them from heat, but they’ll finish cooking from residual heat. This gives you silky, tender eggs instead of rubbery chunks that bounce around your wrap.
Warm Tortillas Bend Without Breaking
Heat each tortilla for 30 seconds in a dry skillet or 15 seconds in the microwave. Room temperature tortillas crack when you roll them. Warm tortillas stay flexible and seal better at the edges, keeping all your filling inside where it belongs.
Making Wraps That Won’t Fall Apart
- Let cooked spinach cool for 2 minutes before assembling wraps so it doesn’t make your eggs watery.
- Wrap finished rolls in foil if taking them to-go – keeps them warm and prevents unrolling.
Frequently Asked Questions
Which tortillas work best for these wraps?
Large flour tortillas hold up better than corn and won’t crack when rolled. Look for 10-inch burrito-size tortillas for the best results.
How long do leftover wraps stay fresh?
Wrapped tightly in foil, they’ll keep in the fridge for 2 days. Reheat in microwave for 45 seconds or eat cold.
Does fresh spinach work instead of frozen?
Yes, use 1 pound fresh spinach. Sauté it until wilted, then drain well. Fresh spinach gives you more control over moisture levels.
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Spinach and Feta Breakfast Wraps
Ingredients
Equipment Needed
- Large non-stick skillet
- Clean kitchen towel
- Rubber spatula
- Medium mixing bowl
Instructions
- Drain spinach thoroughly: Squeeze thawed spinach in a clean kitchen towel until no more liquid comes out. You should extract about 1/4 cup of water.
- Sauté garlic in oil: Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Cook seasoned spinach: Add drained spinach, oregano, and 1/4 teaspoon salt to skillet. Cook for 2-3 minutes, stirring frequently, until spinach is heated through. Transfer to a bowl.
- Prepare and heat eggs: Crack eggs into a medium bowl and whisk with remaining salt and black pepper. Add remaining 1 tablespoon oil to the same skillet over medium-low heat.
- Scramble eggs gently: Pour eggs into skillet and cook, stirring constantly with rubber spatula, for 3-4 minutes until just set but still creamy. Remove from heat immediately.
- Heat tortillas until flexible: Warm each tortilla in a dry skillet for 30 seconds per side or microwave for 15 seconds until pliable and heated through.
- Fill tortillas with mixture: Place 1/4 of the scrambled eggs in center of each tortilla. Top with 1/4 of the spinach mixture and 1/4 of the crumbled feta cheese.
- Roll wraps tightly: Fold bottom edge of tortilla over filling, fold in sides, then roll tightly from bottom to top. Serve immediately while warm.
Nutrition Facts
Per Serving (1 wrap)
