There’s no better start to a day than a delicious breakfast, and what’s better than one that’s not only healthy, but easy to make?! These Greek Breakfast Wraps are perfect for those grab-and-go mornings. They’re full of flavor and packed with protein, so you won’t be visited by any mid-morning cravings. In addition to being a good source of protein, these wraps are a great vehicle for your daily vegetable intake!
We realize that breakfast sets the tone for the day. Also, we know that not everyone has time each morning to spend in the kitchen. That’s why these Greek Breakfast Wraps are so great. All it takes is a bit of preparation on Sunday and you’re good to go for the rest of the week. Pop the wrap in the microwave for a minute and you have a hot, filling breakfast to get your day started. We’ve also been known to double these batches so that we have lunch solutions for busy days, too! Wrapped in a whole wheat tortilla, you’ll be surprised at how satisfying this easy recipe can be!
You might notice that many of our breakfast items have an egg base. This might seem surprising in light of our heart-healthy journey. Since we have limited our consumption of cholesterol-heavy red meats, we’ve been able to re-introduce eggs into our diet, albeit on a limited basis. In fact, the American Heart Association recommends consuming one egg (or two egg whites) per day. The only thing to remember, good as it may taste, is to skip the butter when cooking those eggs!
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More Easy Breakfast Recipes
- SPANAKOPITA EGG CUPS
- GREEK STYLE AVOCADO TOAST
- NUT & SEED BARS
- BAKLAVA CHIA SEED PUDDING
- BLUEBERRY MUFFINS
- BAKED OATMEAL
We’d love to know if you make this recipe for Greek Breakfast Wraps! So leave us a comment below and don’t forget to tag #heartheathlygreek if you post a picture on Instagram and Facebook!
Greek Breakfast Wraps
Ingredients
- 4 green onions chopped
- 6 mini peppers diced orange or red
- 4 roma tomatoes diced
- 2 tbsp olive oil
- 8 eggs
- 2 cups baby spinach
- ½ tsp pepper
- ½ cup feta cheese crumbled
- 1 package whole wheat wraps (or gluten-free wraps)
Instructions
- Dice the peppers and slice the green onions.
- Chop tomatoes and set aside.
- Over medium heat, add olive oil to a skillet.
- Add peppers and onions to pan and saute for 5 minutes until soft.
- Add eggs to a bowl and whisk with a fork.
- Add egg mixture to the pan.
- Allow eggs to sit for a moment and then begin to gently pull, lift and fold the eggs across the pan forming soft curds. All the while incorporating the vegetables with the eggs.
- When eggs are starting to form curds, add the spinach.
- Cook eggs until no visible liquid egg remains and spinach has wilted.
- Remove from heat and mix in chopped tomatoes, pepper and feta cheese.
- Warm wrap in a skillet or for a few seconds in the microwave (or heat in a pan on the stovetop).
- Spoon about ½ cup egg mixture down the center of a warmed wrap and roll-up.
- The egg mixture can be stored on a shelf (not in the door shelves) in the refrigerator for up to 4 days.
- To reheat in the microwave, add egg mixture to a bowl and cover loosely. Microwave in 15-20 seconds intervals, fluffing with a fork in between, until eggs are hot. You can place the wrap in foil and take it on the go.
