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–+ servings
Cut egg wrap revealing its delicious filling inside both halves.
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4.67 from 3 votes

Egg Wrap

These easy Egg Wraps are packed with protein and flavor! Whole wheat tortillas filled with spinach and feta egg whites, pesto, and tomatoes—perfect for a quick, healthy breakfast or lunch.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Lunch
Cuisine: American
Keyword: egg wrap
Servings: 1 Egg wrap
Author: Chelsea Lords
Cost: $1.76

Equipment

Ingredients

  • 1/2 cup liquid egg whites like AllWhites—found in cartons by regular eggs
  • 1 teaspoon basil pesto see note 1
  • 3/4 cup fresh baby spinach coarsely chopped or torn
  • 2-1/2 tablespoons crumbled feta cheese
  • 1 tablespoon light mayo
  • 1 whole-wheat tortilla or whole-wheat flatbread
  • 1 small roma tomato thinly sliced
  • Salt and pepper
US - Metric

Instructions

  • Spray a nonstick 10-inch skillet with cooking spray and put over medium heat. In a small bowl, whisk the egg whites and pesto with a fork until combined. Season with salt and pepper.
  • Pour egg white mixture into the skillet and stir in the chopped spinach. As the eggs begin to set, lift the edges with a spatula to allow the uncooked eggs to flow to the bottom of the skillet. Cook until the eggs are set but still moist. Sprinkle the feta cheese on top.
  • Cover skillet with a lid and cook for 1 minute longer, then remove from heat. Using a spatula, lift one side of the egg whites and fold over the other side.
  • Meanwhile, spread the mayo evenly over the flatbread or tortilla. Add thinly sliced tomatoes on the tortilla. Hold the pan right above the tortilla and slide the folded egg white mixture right onto half the tortilla.
  • Roll the wrap tightly (secure with toothpicks if desired) and cut in half. Enjoy immediately.

Notes

Note 1: I recommend a freshly made pesto, not shelf-stable preserved pestos. Use homemade pesto if you have some, or the freshly made ones in the refrigerated section of the grocery store. I use and love Rana’s Basil pesto in Egg Wraps.
Storage: Egg Wraps are best enjoyed fresh since the tortillas can get soggy and the eggs lose their texture when stored. If you have extra ingredients, it's better to store them separately and assemble fresh wraps when you're ready to eat.

Nutrition

Serving: 1egg wrap | Calories: 226kcal | Carbohydrates: 22.4g | Protein: 17.2g | Fat: 8.4g | Cholesterol: 10mg | Sodium: 439.5mg | Fiber: 4.2g | Sugar: 7.2g