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Spinach, Feta & Egg Wrap


  • 1 TBSP extra-virgin olive oil
  • 1/4 CUP finely chopped red onion
  • 4 slices of turkey bacon cut crosswise into 1/2-inch strips (optional)
  • 2 CUPS packed baby spinach, coarsely chopped
  • 1/2 CUP cherry tomatoes, thinly sliced
  • 4 large eggs
  • 4 large egg whites
  • 1/4 CUP crumbled feta cheese
  • 1 TBSP snipped chives
  • 4 whole-wheat tortillas, 8-inch, warmed
  • 4 red leaf lettuce leaves


  1. In a nonstick skillet, heat 1 1/2 teaspoons of the oil. Add the red onion and cook over moderate heat until softened, about 5 minutes
  2. If you choose, add the turkey bacon and cook over moderately high heat, stirring, until browned, about 3 minutes
  3. Add the spinach and tomatoes and cook until the spinach is wilted, about 2 minutes
  4. Transfer to a bowl and wipe out the skillet
  5. In a bowl, whisk the whole eggs and egg whites and season with sea salt
  6. Heat the remaining 1 1/2 teaspoons of oil in the skillet
  7. Add the eggs and cook over medium heat, stirring gently, until set, 3 minutes
  8. Remove from the heat and stir in the bacon mixture, feta and chives
  9. Spoon the egg mixture down the center of each tortilla and top with the lettuce
  10. Fold in the sides of the tortillas, then fold the bottom of the tortillas over the filling and continue to roll until the filling is enclosed
  11. Cut the wrap in half and serve; Serves 8


Yield: Serves 8

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