Name: Egg Wrap
Yield: 1

This Egg Wrap Recipe is made with whole wheat tortillas, spinach and feta-filled egg whites, pesto, and tomatoes. This simple wrap is packed with protein and flavor!

reliable Way To Start Your Day

This Egg Wrap Recipe is one of my go-to meals for breakfast, a quick lunch, or even a snack. It’s packed with flavor and protein, all wrapped up in a tortilla.

Fresh basil pesto, sweet ripe tomatoes, and tangy feta cheese-topped egg whites—everything rolled together into one satisfying meal. Yes, please!

I’m sharing a few of a reliable ingredients for this recipe, along with step-by-step photos and a detailed guide on how to make these Egg Wraps.

Ingredients for egg wrap, including tortillas, freshly cut tomatoes, and chopped spinach, ready for a wholesome meal.

Egg Wrap Recipe Ingredients

Ingredient	Swap or Tips
Liquid egg whites	Whole eggs work too. Use about 3 eggs instead.
Basil pesto	Use refrigerated pesto for the best flavor. from-scratch also works great.
Feta cheese	Block feta has more flavor than pre-crumbled, but both work.
Whole wheat tortilla	Use a spinach wrap, flatbread, or regular tortilla instead.
Roma tomato	Slice very thin so the wrap doesn’t get soggy.

Variations

For a spicier kick, add a few dashes of hot sauce or sprinkle some red pepper flakes inside the wrap!

Preparation of egg white wraps: mixing egg whites with pesto, adding spinach, and rolling up in a tortilla.

How To Make This Egg Wrap Recipe

Prep: Whisk egg whites and pesto in a bowl for soft, even eggs.
Cook Eggs: Use medium-a low burner to keep eggs from overcooking.
Cover and Finish: Fold eggs while they’re still moist to keep them soft and creamy.
Prep the Tortilla: Heat the tortilla for a few seconds before spreading mayo.
Assemble and Serve: Place the eggs on the tortilla, roll it up, and cut in half to serve.