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

Egg, Spinach and Feta Breakfast Wrap

  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 wrap
  • Diet: Vegetarian


A quick and delicious breakfast wrap with eggs, spinach, hummus, feta and sun-dried tomatoes.


  • 1 whole grain or grain-free tortilla (I like Seite’s burrito size tortillas)
  • 12 Tablespoons hummus (any flavor will work)
  • 1 egg
  • 1/4 cup egg whites
  • 1/8 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)


  1. 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.
  2. 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.
  3. 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.
  4. Wrap tortilla up and serve!
  • Category: Breakfast
  • Method: Wrap
  • Cuisine: American


  • Serving Size: 1 wrap
  • Calories: 304
  • Sugar: 5g
  • Sodium: 663mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 23g
  • Cholesterol: 191mg

Keywords: egg wrap