Similar to the Starbucks breakfast wrap, this healthy breakfast wrap is stuffed with eggs, spinach, onion, sun-dried tomatoes, hummus and feta.
Do you get stuck in a rut when it comes to breakfast? I feel like I go in phases where I’m eating the same thing every day… and it’s usually either oatmeal or eggs. Or if I’m feeling fancy, an egg and oat combo bowl! I know it sounds weird, but it’s so good!
When thinking of different ways to switch up my breakfast game I got inspired by the Starbucks spinach, feta egg white wrap and developed this recipe!
Before you take a look at this ingredient list and question why I am including hummus, I’m actually convinced it’s the perfect spread no matter what time of day!
It’s so good in this breakfast wrap, I might just start making breakfast sandwiches with hummus as well! Even if hummus for breakfast seems a little odd to you, I hope you’ll give this wrap a try! Not only is it quick to make, but it requires only a few ingredients and it’s portable as well.
You can use any type of tortilla or wrap you like for this breakfast wrap. I personally like to buy whole grain or grain-free wraps… ones made with almond or cassava flour or even cauliflower or coconut. I think my choice for this breakfast wrap would be the Siete burrito size tortillas because they’re larger and hold more filling!
That said, there are a ton of healthy tortilla and wrap options out there now. Of course a regular whole grain wrap works too!
Vegetables – I used my go-to veggies — onions, mushrooms and spinach. These are veggies I seem to always have on hand, but feel free to switch things up based on what you have in your fridge. I bet this wrap would be equally delicious with a different green veggie (think baby kale, broccoli, beet greens, or Swiss chard) or a variety of other veggies like garlic, shallots, sliced bell pepper, sweet potatoes, tomatoes or fresh salsa.
Hummus – The same goes for the flavor of hummus. I used Sabra’s garlic hummus, which was delicious, but I’m sure there are some other amazing combos out there!
Dairy-free – You can omit the feta cheese to keep this wrap dairy-free! It’ll still be creamy and delicious thanks to the hummus.
Sauté vegetables – Spray a skillet with cooking spray and sauté the onion and mushrooms for 3-4 minutes or until fragrant. Add in the spinach and sauté for a few minutes longer, until the spinach has wilted.
Add eggs – Add the egg and egg whites to the pan with veggies and cook for about 2 minutes or until the eggs are cooked through. Sprinkle in a little sea salt and ground pepper while cooking.
Prep wraps – Warm up the tortilla for a few seconds in the microwave or oven and spread on a layer of hummus. Place the egg scramble in the center of the tortilla, top with sun-dried tomatoes and feta. Sprinkle a little more salt and pepper as well as hot sauce if using. Wrap up and enjoy!
If you need to take it with you on the go, you can simply use a little foil to wrap it up and head out the door. The foil will keep the wrap together and help to keep it relatively warm.
If you make this breakfast wrap be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
Photos by Ashley McLaughlin.