For a person who doesn’t like eggs, I sure do make a lot of egg dishes. I’ll tell you one thing is for sure, if I do make an egg dish- there has to be a lot of flavor! And that’s one thing that this Chicken and Spinach Breakfast Wrap is bringing to the table. FLAVOR.

I actually made this wrap for dinner one night and it was fantastic as a breakfast for dinner meal… it would be fantastic any time of day. It is light, but still filling and packs a ton of protein! I don’t normally like to give the nutritional facts for the food that I post because it can vary so much based on what ingredients you use, but here are the stats that I came up with (using the exact ingredients below). Calories- 340, Fat- 10.7 g, Carbs- 26.8 g, Protein- 30.7 g. See what I mean? This wrap is a total powerhouse!

So let’s talk about a few ingredients…

I was looking for sundried tomatoes one day in the grocery store. For the love of all things, I swear that those things are moved every time I go shopping. I mean where should they be?? Should they be with the jarred vegetables like the olives and peppers? Would they be with the canned vegetables? Or with the tomatoes?? That was my guess. I was wrong. Ugh. Eventually, I found them in the Italian aisle, next to the pasta. Whatever.

Anywho…

I finally found them and they were sitting right next to a jar of sundried tomato pesto. The pesto sounded so good that I grabbed it and didn’t even bother with the tomatoes. If you haven’t tried sundried tomato pesto, you HAVE to! It is so delicious and has soooo much flavor. I wish that I could tell you exactly where it is in your grocery… probably next to the sundried tomatoes. 😉

The next ingredient that I stumbled onto was goat milk feta cheese. Feta isn’t my favorite cheese, but it’s also not my least favorite. When I saw this goat milk feta (the brand was Montchevre), I was definitely intrigued. So I bought it and I will probably never buy traditional feta again. The goat milk gives it such a lovely, tangy bite to it. It is really really good. You could totally substitute the goat milk feta cheese in this recipe with regular feta, but I’d recommend giving the goat milk feta a try. Unless you don’t like goat cheese, then don’t try it.

So let me show you how I made this Chicken and Spinach Breakfast Wrap 👇🏻

Start by preheating your oven to 350 degrees. Spray an oven-proof 8” skillet with cooking spray and place it over medium heat. In a small bowl, whisk 3 egg whites and season with salt and pepper. Pour the egg whites into the skillet.

Add about 3 oz of cooked, sliced chicken breast. I used some leftover chicken breast that I had in my refrigerator. You could use rotisserie chicken, any ol’ chicken breast will do.

Next add about 1/2 cup of spinach. The spinach will wilt as it cooks slightly, but it will retain a good amount of it’s shape and texture. If you want to cook it a little before adding it, pop it in the microwave for 30-60 seconds or reduce the amount to 1/4 cup.

Now add 1 oz of goat milk feta cheese. Or regular feta cheese. Or any other cheese that you prefer.

By now, the edges of the egg whites should be pretty set. Pop that skillet into the oven for about 8-10 minutes until the egg whites are completely cooked through.

While the skillet is in the oven, heat a burrito-sized spinach flour tortilla (or any flavor tortilla) until it is pliable and easy to work with. You can toss it in a dry skillet and heat it on the stove or cover it with a damp paper towel and heat it for 15 seconds in the microwave.

Take the warmed tortilla and spread 2 tbsp of the sun dried tomato pesto across it.

When the egg whites are cooked through, remove the skillet from the oven. Use a rubber spatula to loosen the edges of the egg and then use the spatula to guide them into the center of the tortilla.

Now roll everything up like a burrito and slice it on the bias (diagonally).

Enjoy!

These are the recommended products that I used to create this delicious recipe! These are not only products that I use, but products that I love.

Chicken and Spinach Breakfast Wrap

A healthy and delicious breakfast wrap that is packed full of protein and flavor!

Prep Time 5

Cook Time 15

Total Time 20

Servings 1 Serving

Calories 340kcal

Author Maggie @ Cupcakes and Sarcasm

Ingredients

1 Spinach Tortilla Wrap (burrito size)
3 Large Egg Whites
2 Tbsp Sundried Tomato Pesto
1/2 Cup Spinach
3 Oz Cooked Chicken Breast, thinly sliced
1 Oz Goat Milk Feta Cheese
Salt & Pepper

Instructions

Preheat oven to 350 degrees. In a small bowl, whisk the egg whites and season with salt and pepper.
Spray an 8” oven-proof skillet with cooking spray and place it over medium heat. Add the egg whites to the skillet. Then add the sliced chicken, followed by the spinach and goat milk feta cheese. The edges of the egg whites should be set.
Place the skillet in the oven and cook until the egg whites are set and cooked through, about 8-10 minutes. While the skillet is in the oven, heat the tortilla so that it is pliable (can heat in the microwave with a wet paper towel or in a dry skillet).
Spread the sundried tomato pesto onto the tortilla. When the egg whites are cooked, remove the skillet from the oven.
Use a rubber spatula to loosen the edges of the egg whites and then use the spatula to guide the egg whites onto the middle of the tortilla.
Roll everything up into a burrito and slice in half on the bias. Enjoy!