This spinach feta wrap is my knock-off of a wrap at a popular coffee shop in my neighborhood. To make it healthier, use just egg whites and low-fat feta cheese.
Ingredients
- whole-wheat tortilla: 1 piece
- ½ teaspoons coconut oil: 1 piece
- baby spinach leaves: 1 cup (chopped)
- oil-packed sun-dried tomato: 1 piece (chopped)
- eggs: 2 piece (beaten)
- feta cheese: 0.33333 cup
- tomato: 1 piece (diced)
Metric Conversion
Stages of cooking
-
Warm tortilla in a large skillet over medium heat.
-
Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
-
Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.
