Spinach Feta Wrap

Spinach Feta Wrap

This is a great recipe to make in advance and freeze. To freeze, allow the wrap to cool, then store in a zip-lock bag or plastic wrap. To reheat, microwave on high for four minutes.


  • 1 7-inch whole-wheat tortilla
  • 1/4 cup sliced mushrooms
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach
  • 1- 2 large eggs
  • 2 tablespoons crumbled low-fat feta cheese
  • 1 tablespoon sun-dried tomatoes, chopped
  • Cilantro to taste


  1. 1. Place the tortilla on a microwave-safe plate and heat on high for one minute.
  2. 2. Coat a small skillet with cooking spray, then place it over medium heat. Sauté the mushrooms and pepper for two minutes.
  3. 3. Stir in the spinach and sauté for another one to two minutes, or until wilted.
  4. 4. Add the eggs and cook, stirring often until they are set, about two minutes.
  5. 5. Place the egg scramble in the center of the tortilla, then top it with the crumbled feta and sun-dried tomatoes. To wrap, fold up one end, then both sides. Serve immediately or wrap in foil and take to go.

Yield: Makes one wrap

Cook Time: 10 minutes

Calories per serving: 252

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