Mediterranean Breakfast Wrap
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Stuffed with savory pesto spinach eggs, ripe tomatoes, feta and hummus, this satisfying Mediterranean Breakfast Wrap is packed with protein and veggies!
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Stuffed with savory pesto spinach eggs, ripe tomatoes, feta and hummus, this Mediterranean Breakfast Wrap is packed with protein and veggies. It’s like all of my very favorite flavors tucked into a soft whole wheat tortilla!
Mediterranean Breakfast Wrap
I love, love, love Mediterranean flavors. My go-to salad is always a Greek. My cheese pick? Salty, crumbly feta. Hummus? Always a resounding yes! So when all of those flavors are combined? Total breakfast (or brunch) domination.
This Mediterranean breakfast wrap is hearty and satisfying and could quite possibly be my new favorite breakfast recipe.
Even better, since this wrap is made with AllWhites Egg Whites, it fits right into my healthy eating plan! {I’m still doing 21 Day Fix and this recipe was a big win!} I am training myself to build in a few minutes to make a healthy meal to start my day. I deserve so much more than a sugar laden donut or a fast food breakfast sandwich. You do, too.
This Mediterranean Breakfast Wrap has given me a ton of inspiration! I can’t wait to try adding roasted veggies (I love roasted broccoli and green beans) and Parmesan cheese to the egg. Or make a turkey bacon BLT version. Or use leftover shredded chicken and some salsa for a Mexican version … yum!
Mediterranean Breakfast Wrap
- Total Time: 10 minutes
- Yield: 2 1x
Description
Stuffed with savory pesto spinach eggs, ripe tomatoes, feta and hummus, this satisfying Mediterranean Breakfast Wrap is packed with protein and veggies!
Ingredients
- 2 whole wheat tortillas
- 1 cup egg whites, or 2 eggs scrambled
- 2 teaspoons prepared pesto
- 1 1/2 cups chopped fresh spinach leaves
- 1 medium tomato (sliced)
- 2 tablespoons of hummus
- 1/3 cup of crumbled feta cheese
Instructions
- Heat a 10-inch skillet over medium heat and prepare with non-stick cooking spray if necessary.
- In a bowl, whisk together AllWhites egg whites and pesto.
- Pour into skillet and sprinkle with spinach leaves.
- Allow egg mixture to set and flip gently.
- Once egg whites are cooked through but still soft, sprinkle with feta cheese. Cover and cook for one additional minute.
- Cut the cooked egg in half.
- Spread each whole wheat tortilla with 1 tablespoon of the hummus.
- Top with tomatoes and egg.
- Roll and secure with a toothpick or wrap in parchment or foil for an on-the-go meal!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: breakfast
- Method: none
- Cuisine: Greek
Nutrition
- Serving Size:
- Calories: 476
- Sugar: 9.2 g
- Sodium: 1294.3 mg
- Fat: 24 g
- Carbohydrates: 35.2 g
- Protein: 32.7 g
- Cholesterol: 66.8 mg
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