Greek Breakfast Wrap Burrito Recipe

5 servings
25 min

I'm a fan of breakfast wraps. This post shares a recipe where I use greek inspired flavors for a fragrant and delicious breakfast meal. I can freeze it as well. Yum, and great for quick morning breakfasts.

Here are all the ingredients! I measured them out and placed them in bowls for easy access when I assembled the dish.

This image is of tomatoes, onions, and oil.

I then added the olives and spinach. The spinach must be dry.

After the spinach wilted, I added the cubbed feta. Then, cooked it.

Then added the scrambled egg.

Then the herbs were added.

Then, I mixed it with a rubber spatula until fully cooked. Let the mixture cool and using the large wraps, add a little to the wrap and fold it up in thirds and then in thirds again. See our website for a visual and more instructions.

Here is what they look like when they are folded.

Here is one cut open.

If you do not want the wrap, you eat the filling by itself. Here's a picture of the breakfast dish without the wrap.

Here's our video on YouTube!

Greek Breakfast Wrap Burrito Recipe

Recipe details

  • 5  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 1 Tbsp Olive Oil
  • 1 cup red or white onion (finely chopped)
  • 1 cup black olives sliced
  • 8 large scrambled eggs
  • 1 cup fresh or canned tomatoes - diced
  • 1 cup feta crumbled or diced
  • 2 tsp oregano
  • ⅛ tsp Pepper
  • ¼ tsp salt
  • 3 cup of fresh spinach/Kale mix - (squeeze to drain all the water out if there is any)
  • 8 flour tortilla wraps

Instructions


Cut the fresh tomatoes and set them aside. Scramble eggs in a bowl and set them aside. Gather all the other ingredients and set them aside.
Heat pan well and add 1 tbsp of olive oil to skillet. Let heat.
Add onions and cook until translucent for about 3 minutes.
Add tomatoes and cook for 3 minutes.
Add olives to the skillet and cook for 1 minute to heat through.
Add spinach/kale mix to the skillet and reduce down for 2 minutes while mixing the spinach and kale with the other ingredients.
Add the Feta to the skillet and toss with the other ingredients for about 1 minute.
Finally, add the scrambled eggs and mix with the other ingredients, and cook the eggs. This will take about 3-5 minutes. Make sure all the eggs are cooked, and there is little or no liquid.
Add the oregano and salt and pepper to the mixture.
Turn off and let the mixture cool and reabsorbed the liquid if there is any left. This will help keep the wrap from getting too moist.
Now that everything is cool, lay the wraps on a flat surface.
Cut five sheets of plastic wrap about 18 inches by 18 inches. Add ¾ cup of the mixture to the center of the wrap and then fold the two sides on top of it and then roll it up to create a rectangular shape. Wrap in plastic wrap and set aside. Place them in a 1-gallon freezer bag. Repeat this process for all five burritos.

Tips

  • Please make sure you completely cool the mixture before adding them to the wrap.
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