Egg Wraps made with whole wheat tortillas, spinach and feta-filled egg whites, pesto, and tomatoes. These simple wraps are packed with protein and flavor!
Perfect Way To Start Your Day
This Egg Wrap 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 delicious meal. Yes, please!
I’m sharing a few of my favorite ingredients for this recipe, along with step-by-step photos and a detailed guide on how to make these Egg Wraps.
Egg Wrap Ingredient Tips
- Use fresh pesto: I recommend freshly made basil pesto, like Buitoni’s® or Rana’s® Basil Pesto, over ones in a jar.
- Tortillas: For a whole-grain option, try Ole Xtreme Wellness® wraps.
- Feta cheese: Opt for block feta instead of crumbled, but both will work.
- Egg Whites: Using liquid egg whites keeps it easy and low-fat without compromising on protein.
- Spinach: Chop or tear the spinach for easier mixing into the eggs.
- Mayo: Light mayo is a lighter option, but regular mayo will also work.
- Roma Tomato: Slice thinly to prevent the wrap from becoming too soggy.
Variations
For a spicier kick, add a few dashes of hot sauce or sprinkle some red pepper flakes inside the wrap!
How To Make Egg Wraps
- Prep: Whisk egg whites and pesto in a bowl for soft, even eggs.
- Cook Eggs: Use medium-low heat 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.
More Delicious Wraps
- Beef Lettuce Wraps with coconut lime rice
- Chicken Salad Wrap best chicken salad dressing
- 10-Min Italian Chicken Wraps
- BBQ Chicken Wraps with rotisserie chicken
- Taco Lettuce Wraps with the best taco seasoning
Egg Wrap
These easy Egg Wraps are packed with protein and flavor! Whole wheat tortillas filled with spinach and feta egg whites, pesto, and tomatoes—perfect for a quick, healthy breakfast or lunch.
Equipment
- Skillet 10-inch, nonstick
Ingredients
- 1/2 cup liquid egg whites like AllWhites—found in cartons by regular eggs
- 1 teaspoon fresh basil pesto see note 1
- 3/4 cup fresh baby spinach coarsely chopped or torn
- 2-1/2 tablespoons crumbled feta cheese
- 1 tablespoon light mayo
- 1 whole wheat tortilla or whole wheat flatbread
- 1 small roma tomato thinly sliced
- Salt and pepper
Instructions
- Spray a nonstick 10-inch skillet with cooking spray and put over medium heat. In a small bowl, whisk the egg whites and pesto with a fork until combined. Season with salt and pepper.
- Pour egg white mixture into the skillet and stir in the chopped spinach. As the eggs begin to set, lift the edges with a spatula to allow the uncooked eggs to flow to the bottom of the skillet. Cook until the eggs are set but still moist. Sprinkle the feta cheese on top.
- Cover skillet with a lid and cook for 1 minute longer, then remove from heat. Using a spatula, lift one side of the egg whites and fold over the other side.
- Meanwhile, spread the mayo evenly over the flatbread or tortilla. Add thinly sliced tomatoes on the tortilla. Hold the pan right above the tortilla and slide the folded egg white mixture right onto half the tortilla.
- Roll the wrap tightly (secure with toothpicks if desired) and cut in half. Enjoy immediately.
Recipe Notes
Note 1: I recommend a freshly made pesto, not shelf-stable preserved pestos. Use homemade pesto if you have some, or the freshly made ones in the refrigerated section of the grocery store. I use and love Rana’s Basil pesto in Egg Wraps.
Storage: Egg Wraps are best enjoyed fresh since the tortillas can get soggy and the eggs lose their texture when stored. If you have extra ingredients, it’s better to store them separately and assemble fresh wraps when you’re ready to eat.
Nutrition
Serving: 1egg wrap | Calories: 226kcal | Carbohydrates: 22.4g | Protein: 17.2g | Fat: 8.4g | Cholesterol: 10mg | Sodium: 439.5mg | Fiber: 4.2g | Sugar: 7.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Have done these a couple of times now and they are really tasty. The pesto really gives the wraps flavour.
So glad to hear you’ve enjoyed them! Thank you for the comment 🙂
Yum! I love the idea of making an egg white filling and then stuffing it in a wrap. This is so healthy and would make the perfect lunch.
Chelsea love pesto with eggs! These look so delicious! Pinning!
Chelsea these look amazing! Pinning!
Wow, sounds like you lucked out with a good eater! Mine is so picky, he won’t even try anything that is green 😉 These wraps look amazing, and I bet they’d be great to freeze and thaw as needed!
Chelsea, this looks amazing. I need a few more healthy lunch options for work, and this looks yummy and easy to transport! Thanks for sharing!
Haha! I love that he picks out both spinach and donuts–two complete opposites! These wraps look amazing, by the way! I am such a wrap fan.
This looks beyond delicious! I’m seriously thinking of having this for lunch today 🙂
This wrap definitely sounds delicious, Chelsea! I absolutely love the feta in here! I think I would devour this for every meal!
Can you just use fresh eggs instead of egg whites?