• Add chopped black olives to the wrap if desired.
Greek Burrito Egg Wrap
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Ingredients
2 egg beaten
1 tbsp olive oil
1/4 tsp salt
1/4 tsp dried oregano
1 cup baby spinach
2 tbsp tzatziki sauce
2 whole-wheat flour tortillas
1/4 cup cherry tomatoes, halved
2 tbsp feta cheese, crumbled
Nutritional Facts
Amount Per Serving
280 Calories
Fat
18 g
Saturated fat
5 g
Sodium
760 mg
Protein
12 g
Fibre
3 g
Carbohydrate
19 g
Directions
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Heat oil in large nonstick skillet set over medium heat; add eggs, salt, pepper and oregano. Reduce heat to medium-low; cook, moving spatula across bottom and side of skillet as mixture begins to form large, soft curds.
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Stir in spinach; cook until eggs are thickened as desired.
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Spread tzatziki sauce down along centre of each tortilla, leaving 1-inch (2.5 cm) border at top and bottom. Top with scrambled egg mixture, tomatoes and feta. Fold up bottom of tortilla over filling, then fold in sides; starting from bottom, roll up tightly.