Recipe: Freezer-Friendly Spinach Feta Breakfast Wraps

updated Jan 29, 2020
Spinach Feta Breakfast Wraps
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Sarah E Crowder)

Ah, autumn, when crisp mornings make me forget about chilled overnight oats and smoothies, and instead push hot breakfasts to the front of my mind. The only challenge is finding warm breakfasts that are still quick enough to make on busy fall mornings. Enter these freezer-friendly breakfast wraps.

Following these tips for freezing burritos, I made vegetarian wraps filled with eggs, tomatoes, spinach, and feta that are ready to microwave in the morning. Skipping breakfast at Starbucks is a lot easier when I can have this on my plate in only two minutes.

(Image credit: Sarah E Crowder)

You could dress these wraps up with any fillings you’d like, but I love this five-ingredient version inspired by the wraps at Starbucks. This hits all the crucial flavor points — savory eggs and spinach, sweetly acidic tomatoes, and salty feta cheese — while staying nutritionally well-rounded. One of these wraps plus a hot cup of coffee, and I’m set until at least noon.

(Image credit: Sarah E Crowder)

Spinach Feta Breakfast Wraps

Serves 4

Nutritional Info


  • 10

    large eggs

  • 1/2 pound

    (about 5 cups) baby spinach

  • 4

    whole-wheat tortillas (about 9 inches in diameter, burrito-sized)

  • 1/2 pint

    cherry or grape tomatoes, halved

  • 4 ounces

    feta cheese, crumbled

  • Butter or olive oil

  • Salt

  • Pepper


  1. In a large bowl, whisk the eggs until the whites and yolks are completely combined. Place a large skillet over medium heat and add enough butter or olive oil to coat the bottom. When the butter is melted or the oil is hot, pour in the eggs and stir occasionally until the eggs are cooked. Stir in a pinch of salt and a generous amount of black pepper, then transfer to a large plate to cool to room temperature.

  2. Rinse or wipe down the skillet, place it back over medium heat, and add another pat of butter or oil. Add the spinach and cook, stirring often, until the spinach is just wilted. Spread the cooked spinach on another large plate to cool to room temperature.

  3. Arrange a tortilla on a work surface. Add about a quarter each of the eggs, spinach, tomatoes, and feta down the middle of the tortilla and tightly wrap (see How To Wrap a Burrito). Repeat with the remaining three tortillas. Place the wraps in a gallon zip-top bag and freeze until ready to eat. If freezing for more than a week, wrap the burritos in aluminum foil to prevent freezer burn. To reheat, microwave on high for 2 minutes.

Recipe Notes

I usually prefer soft scrambled eggs, but find the process overly fussy for a wrap I'll be freezing. If you're eating these fresh, though, give it a try!

Microwave times may vary, but 2 minutes works for us.