Breakfast · Easy
Spinach Egg Cheese Breakfast Wrap
Spinach Egg Cheese Breakfast Wrap uses familiar supermarket ingredients such as Whole-Wheat Tortilla, Egg, whole, Spinach and is intentionally designed for uncomplicated everyday cooking. The method is a quick cooked filling wrapped only after excess steam has escaped, so the preparation matches the actual character of the dish instead of relying on a generic cooking template.
- Protein
- 26g
- Energy
- 420 kcal
- Carbs
- 34g
- Fat
- 20g
- Time
- 22 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 240 gWhole-Wheat Tortilla
- 400 gEgg, whole
- 240 gSpinach
- 80 gCheddar, reduced fat
- 160 gSalsa
Make it
Method
Weigh and prepare all ingredients for Spinach Egg Cheese Breakfast Wrap: 240 g Whole-Wheat Tortilla, 400 g Egg, whole, 240 g Spinach, 80 g Cheddar, reduced fat, 160 g Salsa. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Warm the tortilla or pita briefly in a dry pan so it becomes flexible without drying out.
Prepare the filling before assembly. Cook eggs or poultry first where required, then allow the hot filling to rest for 1–2 minutes so trapped steam does not soften the bread.
Spread the yogurt or hummus in a thin layer, then arrange vegetables and protein through the centre rather than overfilling the edges.
Fold or roll tightly, cut if desired and divide into 4 equal servings. Serve immediately for the best texture.
For fully cooked egg preparations, continue until the whites and yolks/mixture are set; egg dishes can be checked around 71°C.
Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.
Per serving
Nutrition snapshot
- Protein
- 26g
- Carbs
- 34g
- Fat
- 20g
- Energy
- 420 kcal
