Start your day with a delicious and nutritious Spinach and Egg Breakfast Wrap, a perfect copycat of the popular Starbucks favorite. This wrap is packed with protein and veggies, making it a wholesome and satisfying meal that can be prepared in just 15 minutes.
It’s an ideal choice for busy mornings, providing a quick, easy, and flavorful breakfast that will keep you energized throughout the day. Enjoy a cafe-style breakfast at home with this simple and tasty recipe.
Table of Contents
Ingredients Required
Here are all the ingredients you’ll need to make this delicious breakfast wrap.
- 2 teaspoons olive oil
- 1/4 cup (70g) sun-dried tomatoes packed in oil, drained and chopped
- 1 cup (40g) packed fresh spinach leaves
- 4 large eggs
- 1/4 cup (28g) crumbled feta cheese (1 ounce)
- 2 large flour tortillas (8 inches or larger in diameter)
- Salt and fresh ground black pepper
How to cook Spinach and Egg Breakfast Wrap?
Follow these simple steps to create your own delicious breakfast wrap.
Step 1: Prepare the Eggs
Crack eggs into a bowl, add a pinch of salt, and whisk until well blended.
Step 2: Cook the Sun-Dried Tomatoes
Heat the oil in a medium non-stick pan over medium-low heat. Add the chopped sun-dried tomatoes and cook for about 30 seconds until warm and fragrant.
Step 3: Scramble the Eggs
Pour the whisked eggs into the skillet and immediately use a silicone spatula to swirl in small circles around the pan without stopping. Continue for about 30 seconds until the eggs look slightly thickened and very small curds begin to form.
Step 4: Add Spinach
Add the spinach leaves and switch from making circles to making long sweeps across the pan. Cook for about 20 seconds until you see larger, creamy curds and the spinach turns bright green and wilts.
Step 5: Finish the Eggs
When the eggs are softly set and slightly runny in places, remove the pan from the heat and let it sit for a few seconds to finish cooking. Give a final stir.
Step 6: Assemble the Wrap
Place the tortillas on a flat work surface. Spoon half of the egg and spinach mixture down the center of each tortilla. Divide the feta cheese between each burrito and scatter it over the egg.
Step 7: Fold the Wrap
Fold the sides of the tortillas over the filling, then tightly roll the end closest to you up and around the filling. Place the burrito seam-side down.
Step 8: Toast the Wrap (Optional)
For toasted burritos, heat a medium skillet over medium heat. Place the burritos seam-side down in the hot pan and toast for 20 to 60 seconds until the underside is lightly browned and crisp. Rotate the burrito and repeat on all sides.
Your Questions Answered
How can I make these burritos ahead of time?
You can wrap and refrigerate them for up to 3 days. To freeze, tightly wrap each burrito individually in foil, place them in a resealable freezer bag or container, and freeze for up to 3 months.
How do I reheat frozen burritos?
Unwrap the frozen burrito, place it on a microwave-safe plate, and cover it with a paper towel. Microwave for one minute, then flip and microwave for another 1 to 2 minutes, or until the center is hot. For a crunchy exterior, you can then toast it in a hot skillet.
Can I make this recipe with only egg whites?
Yes, you can use 6 egg whites or a generous 1/2 cup of egg whites instead of whole eggs. This substitution reduces the calories per burrito to 307 and the total fat to 13.6g.
What other fillings can I add?
You can customize your wrap with other ingredients like diced bell peppers, onions, mushrooms, or different types of cheese. Just be sure to cook any raw vegetables before adding them to the eggs.
Pro Tips for the Perfect Wrap
For the best results, use fresh, high-quality ingredients. Don’t overcook the eggs; they should be soft and creamy. Warming the tortillas before filling makes them more pliable and less likely to tear. For an extra flavor boost, try adding a pinch of red pepper flakes or a dash of hot sauce.
