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.

Prep Time:
5 min
Cook Time:
5 min


Nutrition Facts
  • 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


  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.

  2. Stir in spinach; cook until eggs are thickened as desired.

  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.


• Add chopped black olives to the wrap if desired.