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Sun-Dried Tomato, Spinach & Feta Breakfast Wraps

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Kickstart your morning with these vibrant Sun-Dried Tomato, Spinach & Feta Breakfast Wraps. Bursting with flavor, they combine the sweetness of sun-dried tomatoes, the freshness of spinach, and the creamy tang of feta cheese, all wrapped in a wholesome whole-wheat tortilla. Perfect for busy mornings or leisurely brunches, these wraps are not only easy to prepare but also make for a nutritious meal packed with protein and fiber. Enjoy them fresh from the oven or as a quick grab-and-go option during your week.

Ingredients

Scale
  • 3 whole-wheat tortillas (8–9 inches)
  • 2 tbsp oil from sun-dried tomato jar
  • ⅔ cup sun-dried tomatoes in oil, finely chopped
  • 6 large egg whites (or 1 whole egg optional)
  • About 6 oz baby spinach (roughly chopped)
  • 2 garlic cloves (minced)
  • Zest from ½ lemon
  • ¼ cup water or low-sodium vegetable broth
  • ¾ cup feta cheese, crumbled
  • ¾ tsp dried oregano
  • ¾ tsp dried basil
  • ¼ tsp Aleppo pepper or mild chili flakes
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Instructions

  1. Preheat your oven to 400°F (205°C) and line a sheet pan with parchment paper.
  2. Toast each tortilla on a dry skillet over medium heat for about 45–60 seconds per side until lightly golden. Keep warm under a towel.
  3. In the same skillet, heat the oil from the sun-dried tomatoes and sauté the chopped spinach for about 4–5 minutes until wilted. Add minced garlic and lemon zest and cook for another minute.
  4. In a bowl, whisk together egg whites (and whole egg if using). Pour over the spinach mixture and cook until eggs are set, about 5–6 minutes.
  5. Place a tortilla on top of the filling, press gently down for a few seconds then flip onto the sheet pan.
  6. Bake for an additional 3–4 minutes until crisp and heated through.
  7. Slice diagonally and serve warm with lemon wedges if desired.

Nutrition

Find it online: https://isabellacooks.com/sun-dried-tomato-spinach-feta-breakfast-wraps/