Spinach Feta Wrap with Blistered Tomatoes and Olives

This spinach feta wrap with blistered tomatoes and olives is great for breakfast and brunch, and I’ll sometimes even make it for lunch or dinner. It’s ready in under 15 minutes, and you can easily make 2-4 wraps in the same time it takes to make one, so you can feed the whole family as well.

If you love wraps like these, you may also enjoy this breakfast wrap with avocado, spinach, mozzarella, and scrambled eggs or one of these other wraps.

What You Need to Make It

This is what you need for one wrap.

• Tortilla Wrap – 1 flour tortilla wrap (with a diameter of about 8 inches/20 cm).
• Spinach – 1 cup packed baby spinach.
• Eggs – 2 eggs.
• Feta – 3 tbsp crumbled feta, about 1 oz/28 grams. I buy the feta as a block and crumble it myself for the best flavor. Pre-crumbled feta may contain anti-caking agents and can be drier.
• Olives – 5 Kalamata olives, pitted. Kalamata olives will give you the best flavor as they pair so well with feta and tomatoes, but you can use other olives instead.
• Tomatoes – 6 ripe baby tomatoes (cherry or plum).
• Butter – 1 tbsp of butter for the scrambled eggs.
• Butter or Oil – 1/2 tbsp for the blistered tomatoes. Olive oil is good for blistering tomatoes but you can also use butter (just be careful not to burn it).
• Salt & Freshly Ground Black Pepper, to taste.

Note: The ingredients board and other photos show the amounts for two wraps.

Instructions

Step 1. Blister the tomatoes and cook the spinach. To a large non-stick pan over medium-high heat, add the oil/butter and the tomatoes, and cook for about 5-6 minutes, moving the tomatoes around, until the skins start to blister and split. If using butter, you may have to adjust the heat down if you notice the butter burning and cook for a bit longer over medium heat. Season the tomatoes with a pinch of salt and pepper, and move them to one side of the pan. Add the spinach to the other side, season with a pinch of salt and pepper and cook for about 1 minute until it’s wilted.

Step 2. Cook the scrambled eggs. For this recipe, I prefer fluffy scrambled eggs. Whisk the eggs with a pinch of salt. To a non-stick frying pan over medium-high heat, add the butter. Once the butter has melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a silicone spatula and fold over until just set but still soft.

Step 3. Assemble the wraps. To the tortilla wrap, add the feta, sprinkling it evenly over the tortilla, leaving a 1-inch border from the edge. In the center, add the wilted spinach, the scrambled eggs, the blistered tomatoes, and the sliced olives.

Wrap the sides first over the filling, then fold over the bottom part over the wrapped edges and filling, then fold over and roll.

Step 4. Toast the wrap. Place the tortilla wrap (with the seams down) in a non-stick pan/skillet over medium heat. You can toast the wrap in a dry non-stick pan or you can use a bit of butter (1/4 tbsp) for extra flavor. Cook for 1-2 minutes per side until golden brown.

Step 5. Serve. Serve the wrap while warm.

I’ve halved the wraps and stacked them below, so you can see the cross-section of fluffy scrambled egg, green spinach, crumbled feta, and blistered tomato.

If you make these wraps and love them, let me know in a review below.

Printable Recipe Card

Don’t forget to save this wrap recipe to one of your lunch or quick meal ideas boards.