Greek Burrito Snack Wrap
With store-bought Greek tzatziki sauce and feta cheese, this scrambled egg and spinach wrap is perfect for a quick and easy lunch.

- Serves:
- 2
- Prep Time:
- 5 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 280
- Fat
- 18 g
- Saturated Fat
- 5 g
- Trans Fat
- 0.1 g
- Sodium
- 760 mg
- Sugars
- 2 g
- Protein
- 12 g
- Fibre
- 3 g
- Carbohydrate
- 19 g
- 2 eggs, beaten
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1.25 mL) salt and pepper
- 1/4 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)
- 1/4 cup (60 mL) halved cherry tomatoes
- 2 tbsp (30 mL) crumbled feta cheese
Instructions
-
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.
-
Stir in spinach; cook until eggs are thickened as desired.
-
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.
Notes
• Add chopped black olives to the wrap if desired.