Spinach Feta Wraps
On this edition of meal prep wonders, I take on The Man with my own version of Starbucks’ spinach feta wraps. And let me tell you guys, they're not only way cheaper and more convenient, but they are way more delicious, if I do say so myself!
Call it a copycat if you will, this flavor combo is insanely good and super simple. Starting with a good whole wheat tortilla, you simply scramble some eggs, add wilted spinach and layer with tangy sun-dried tomatoes and creamy feta for a wholesome and delicious handheld breakfast.
No matter how busy life gets, with just a little bit of extra time set aside on a Sunday afternoon, you too could prep these amazing breakfast-on-the-go miracles.
Spinach Feta Wraps
Makes about 10 wraps
Ingredients
10 whole wheat tortillas (love the Trader Joe's whole grain flour tortillas)
12 eggs
1 tablespoon butter
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon olive oil
2 cups baby spinach
1/4 cup sundried tomatoes, finely chopped
1/2 cup feta crumbles
Directions
Before cooking eggs and spinach, it's important to have all your ducks in a row to make for seemless prep. Have a large cutting board stationed close by your stove with your tortillas, feta and chopped sundried tomatoes at the ready. You can totally do the meal prep alone but if you have a buddy nearby, enlist their help with saran wrapping the little ritos once you roll them! Got it? Good. Now let's meal prep!
Heat olive oil in a skillet over medium heat. Add spinach to skillet and season with 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Saute until the spinach is wilted, about 3 minutes. Note that the spinach will reduce in size significantly. Remove spinach from skillet and set aside.
Increase heat to medium high. Whisk eggs together in a large bowl and season with remaining salt and pepper. Melt butter in skillet. Add eggs and begin to stir gently, folding up cooked bits. Scramble and cook eggs until they are no longer runny. Because you're sticking them in the freezer to be cooked again, feel free to make the eggs pretty runny. Remove from heat and set aside for assembly.
To assemble, divide your egg mixture into 10 portions. What I do is make 10 little piles of eggs in the skillet so you have the most even distribution between wraps. Add egg and spinach mixture to the center of tortilla. Top with chopped sundried tomatoes and crumbled feta. Roll burrito like so. Wrap finished burritos in saran wrap and freeze.
To reheat, wrap burrito in paper towel. Defrost for 2 minutes then heat for 1. Let cool for 3-5 minutes before enjoying.
