Greek-Style Snack Wrap
Serves
2
Prep Time
5 min
Cook Time
5 min
Print Recipe
With store-bought Greek tzatziki sauce and feta cheese, this scrambled egg and spinach wrap is perfect for a quick and easy lunch.
Ingredients
- 2 eggs, beaten
- 1 tbsp (15 mL) olive oil
- ¼ tsp (1.25 mL) salt and pepper
- ¼ tsp (1.25 mL) dried oregano
- 1 cup (250 mL) baby spinach
- 2 tbsp (30 mL) tzatziki sauce
- 2 whole wheat flour tortillas (7-inch/18 cm)
- ¼ cup (60 mL) halved cherry tomatoes
- 2 tbsp (30 mL) crumbled feta cheese
Instructions
- Step 1
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.
- Step 2
Stir in spinach; cook until eggs are thickened as desired.
- Step 3
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.
Tips
Add chopped black olives to the wrap if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 280 |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 19 g |
| Fibre | 3 g |
| Sugars | 2 g |
| Protein | 12 g |
| Sodium | 760 mg |