Meal Prep Breakfast Spinach Feta Wrap (Easy Starbucks Copycat)
This easy meal prep breakfast wrap combines fluffy eggs, fresh spinach, and tangy feta cheese wrapped in whole wheat tortillas with a delicious sun-dried tomato paste spread. Perfect for busy mornings and great for make-ahead meals throughout the week.
Ingredients
Main ingredients
- 2 teaspoons olive oil just enough for that skillet sizzle
- 5 oz fresh baby spinach bag
- 12 eggs main event, protein-packed and fluffy
- 2 tablespoons water helps eggs cook up just right
- ½ cup crumbled feta cheese salty and tangy flavor punch
- 8 tortillas whole wheat wraps
- ½ cup sun-dried tomato paste or pesto, adding spreadable yum
- 1 jar roasted red peppers optional, adds extra pop
Instructions
Instructions
- Heat up 2 teaspoons olive oil in a large skillet on medium heat. You’ll smell it almost immediately.
- Toss in the fresh baby spinach and sauté for about 2-3 minutes until it’s all wilted and soft.
- In a bowl, whisk together the 12 eggs and 2 tablespoons water until you see a smooth mix.
- Pour that egg mixture into the skillet with your spinach. Stir occasionally as it cooks, watching it turn fluffy and scrambled.
- Once eggs are cooked through but still moist, remove the skillet from heat and stir in your ½ cup crumbled feta cheese. The cheese melts a bit right there and it’s a dang good sight.
- Warm the tortillas briefly in a dry skillet or just toss ’em in the microwave for a few seconds to make folding easier.
- Spread about a tablespoon of your sun-dried tomato paste evenly over each tortilla. Add a generous scoop of the spinach feta scramble, top with those roasted red peppers if you’re using them. Roll ’em tight and either eat right away or pack 'em up for later.
Notes
Wraps can be stored in the fridge for up to 4 days or frozen for longer storage. Reheat in microwave or skillet before serving. Perfect for meal prep breakfasts.