Spinach Feta Wraps

Spinach Feta Wraps turn simple breakfast ingredients into a warm, flavorful meal that works just as well for brunch or lunch. Soft eggs are folded with garlicky spinach, salty feta, melted mozzarella, fresh dill, and a touch of lemon zest. Everything is wrapped inside flour tortillas, then toasted until the outside is golden and lightly crisp.

The filling stays tender and creamy without feeling heavy, while the feta adds just enough tang to keep every bite interesting. Cooking away the spinach moisture also helps the wraps hold together beautifully without becoming soggy.

These vegetarian wraps come together in one skillet and are easy to prepare ahead for busy days. Serve them warm with fresh fruit, sliced tomatoes, or a simple salad. They are comforting, fresh, and satisfying—the kind of homemade meal that feels a little special without requiring much extra effort.

Recipe Yield: 4 servings

INGREDIENTS

4 large flour tortillas (10-inch)
5 oz baby spinach, roughly chopped
6 large eggs
3/4 cup crumbled feta cheese
1/2 cup shredded low-moisture mozzarella cheese
2 tbsp chopped fresh dill
2 tbsp plain Greek yogurt
1 tbsp extra-virgin olive oil, divided
1 small shallot, finely chopped
2 garlic cloves, minced
1/4 tsp kosher salt
1/4 tsp black pepper
1/8 tsp crushed red pepper flakes
1 tbsp unsalted butter
1 tsp finely grated lemon zest

INSTRUCTIONS

1. Cook the spinach:
Heat 2 tsp olive oil in a large nonstick skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic for 30 seconds.

2. Remove excess moisture:
Add the spinach in batches and cook for 2–3 minutes until wilted. Continue cooking until any released liquid has completely evaporated. Transfer the mixture to a bowl.

3. Whisk the eggs:
Whisk the eggs and Greek yogurt until smooth. Then add the salt, black pepper, and crushed red pepper.

4. Gently scramble:
Reduce the heat to medium-low and melt the butter in the skillet. Add the eggs and cook for 3–4 minutes, gently folding until soft curds form and the eggs remain slightly glossy.

5. Finish the filling:
Remove the skillet from the heat. Fold in the spinach mixture, feta, mozzarella, dill, and lemon zest. Let the filling stand for 1 minute so the cheeses soften.

6. Warm and assemble the wraps:
Warm each tortilla in a separate dry skillet over medium-low heat for 10–15 seconds per side, just until soft and flexible. Divide the filling between the tortillas, leaving space around the edges. Fold in the sides, then roll tightly.

7. Toast until golden:
Lightly brush the wraps with the remaining olive oil. Heat the skillet over medium-low and place the wraps seam-side down. Toast in batches for 1–2 minutes per side until golden and lightly crisp.

8. Rest and serve:
Let the wraps rest for 2 minutes so the filling settles. Slice diagonally and serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cook away every drop of spinach liquid: The skillet should look dry before removing the spinach. This keeps the filling creamy without making the tortillas soggy.
• Stop cooking while the eggs still look tender: They continue cooking from residual heat as the spinach and cheeses are folded in.
• Warm the tortillas before rolling: Soft tortillas stretch around the generous filling and are much less likely to tear.
• Reheat without losing the crispness: Microwave a refrigerated wrap for 30–45 seconds, then toast it in a dry skillet for 1–2 minutes per side. Refrigerate cooled wraps for up to 3 days.