This spinach feta wrap is my knock-off of a wrap at a popular coffee shop in my neighborhood. To make it healthier, use just egg whites and low-fat feta cheese.
Ingredients
- 1 large whole-wheat tortilla
- 1.5 teaspoons coconut oil
- 1 cup chopped baby spinach leaves
- 1 oil-packed sun-dried tomato , chopped
- 2 eggs , beaten
- 0.33 cups feta cheese
- 1 tomato , diced
Instructions
-
1
Warm tortilla in a large skillet over medium heat.
-
2
Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
-
3
Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.
Nutrition Facts
Per serving
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