Egg, Spinach and Feta Breakfast Wrap

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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!

Wrap with eggs, spinach, sun-dried tomatoes and hummus.

Why Hummus?

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.

Egg breakfast wrap on a plate with orange slices.

Ingredients Needed:

  • whole grain or grain-free tortilla
  • hummus
  • egg + egg whites
  • onion
  • mushrooms
  • baby spinach
  • crumbled feta
  • sun-dried tomatoes
  • sea salt and pepper
  • hot sauce (optional)

What Type of Wrap to Use for a Breakfast Wrap?

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!  

Scrambled eggs with spinach in a cast iron skillet.

Notes & Substitutions

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.

Wrap topped with hummus, feta and sun-dried tomatoes.
Wrap topped with hummus, eggs, cheese, spinach and sun-dried tomatoes.

How to Make an Egg Breakfast Wrap

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!

Wrap topped with hummus, eggs, cheese, spinach and sun-dried tomatoes.

Breakfast Wrap To Go

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.

Egg breakfast wrap on a plate with orange slices.

More Recipes With Egg Whites

More Healthy Breakfast Recipes

Be sure to check out all of my egg white recipes and all of the popular breakfast recipes here on EBF.

Egg, Spinach and Feta Breakfast Wrap

4 from 16 votes
A quick and delicious breakfast wrap with eggs, spinach, hummus, feta and sun-dried tomatoes.
Wrap with eggs, spinach, sun-dried tomatoes and hummus.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 wrap

Ingredients

  • 1 whole grain or grain-free tortilla, I like Seite’s burrito size tortillas
  • 1-2 Tablespoons hummus, any flavor will work
  • 1 egg
  • ¼ cup egg whites
  • cup onion, chopped
  • 2 button mushrooms, sliced
  • 2 cups baby spinach
  • 1 Tablespoon crumbled feta
  • 1 Tablespoon sun-dried tomatoes, chopped
  • sea salt and fresh ground pepper, to taste
  • hot sauce, for topping (optional)

Instructions
 

  • Spray skillet with cooking spray and sauté onion and mushrooms for 3-4 minutes or until fragrant. Add spinach and sauté for a few minutes longer, until spinach has wilted.
  • Add egg and egg whites to pan with veggies and cook for about 2 minutes or until eggs are cooked through. While cooking sprinkle on a little sea salt and ground pepper.
  • Warm up the tortilla and the spread on a layer of hummus. Place the egg scramble in the center of the tortilla and top with sun-dried tomatoes and feta. Sprinkle on a little more salt and pepper as well as hot sauce, if using.
  • Wrap tortilla up and serve!

Nutrition

Serving: 1wrap Calories: 304kcal Carbohydrates: 25g Protein: 23g Fat: 11g Saturated Fat: 2g Polyunsaturated Fat: 4g Cholesterol: 191mg Sodium: 663mg Fiber: 5g Sugar: 5g
Course: Breakfast
Cuisine: American
Keyword: egg wrap

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

Photos by Ashley McLaughlin.

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Recipe Rating




    28 comments
    1. Stacy
      March 12, 2022 AT 11:12 am

      4 stars
      I made this as is with fresh spinach and it was tasty. But oddly watery. Thoughts?

      1. Brittany Mullins
        March 14, 2022 AT 9:17 am

        Hi, Stacy. I’m sorry to hear that! Fresh spinach does release water the longer it’s cooked. Yout just want to heat the spinach enough to wilt it, not longer.

    2. Chanel
      May 31, 2021 AT 12:34 pm

      Any tips on how to meal prep this for a week?

      1. Brittany Mullins
        June 1, 2021 AT 1:35 am

        Hey Chanel – You could make a few of these wraps at once, wrap them in foil and store them in the fridge for the week. I’d say they will last up to 5 days in the fridge. I haven’t tried freezing them, but let me know if you decide to try it.

    3. Lorna
      May 21, 2021 AT 5:59 am

      5 stars
      Nice, easy breakfast idea! Is also delicious with a drizzle of sweet chilli sauce.

      1. Brittany Mullins
        May 21, 2021 AT 11:31 am

        Woo! I’m so glad this recipe has been a hit, Lorna! Thanks so much for making it and coming back to leave a review. I really appreciate it!

    4. Dan
      April 27, 2021 AT 5:15 am

      5 stars
      It tasted delicious! The hummus was a fantastic idea, really bringing a bright flavour to the dish.

      My hummus I make has extra lemon juice which gives a good kick to this and goes well with the feta cheese

      1. Brittany Mullins
        April 27, 2021 AT 8:46 pm

        So glad you enjoyed this recipe, Dan. Thanks for making it and for the review. I so appreciate it!

    5. Stormy Luebke
      January 23, 2021 AT 11:59 am

      I love all of your recipes and cannot wait to try this one! Would this recipe work for making and then freezing the burritos for a grab and go breakfast?

      1. Brittany Mullins
        January 24, 2021 AT 8:31 pm

        I haven’t tried it, so I’m not 100% sure how these would freeze, but let me know if you try it and how they turn out!

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