Greek Breakfast Wrap Burrito Recipe

I love recipes that can easily be frozen and reheated. It doesn't have preservatives and is made with real food. We used a recipe similar to this one for breakfasts when we were remodeling the kitchen. And, I can say, "It was super yummy!" It really helped us make our no kitchen days less stressful and more enjoyable. This Greek breakfast wrap recipe is really delicious and I will definitely make it again. Visit our other breakfast recipes for more inspiration!

This recipe will make five Greek breakfast burrito wraps - for every day of the week!!! Yay!

How to make the Greek breakfast wrap?

Jump to:

• What is in this Greek breakfast wrap burrito recipe?
• How to make a Greek breakfast wrap burrito?
• How to wrap the Greek breakfast wrap burritos for freezing?
• How to reheat this Greek breakfast wrap burrito recipe?
• Greek Breakfast Wrap Burrito Recipe

What is in this Greek breakfast wrap burrito recipe?

1 tablespoon Olive Oil (Affiliate Link)
One cup red or white onion (finely chopped)
1 cup black olives sliced
8 large scrambled eggs
1 cup fresh or canned tomatoes - diced
1 cup feta crumbled or diced
2 teaspoon oregano
⅛ teaspoon Pepper
¼ teaspoon salt
3 cup of fresh spinach/Kale mix - (squeeze to drain all the water out if there is any)
8 flour whole wheat tortilla wraps  (you can use Joseph's Flax Oat Bran & Whole Wheat Lavash Bread or large flour tortilla wraps)

***The links above are from Amazon.com. I will receive a referral fee if you clickthrough and purchase something from Amazon.

Now that you have all the ingredients together, let's make this meal!!!

How to make a Greek breakfast wrap burrito?

First, cut the fresh tomatoes and set them aside. Scramble eggs in a bowl and set them aside. Gather all the other ingredients and set them aside.

Heat pan well and add 1 tablespoon of olive oil (Affiliate Link) to skillet. Let heat.

Add onions and cook until translucent about 3 minutes.

Then, add tomatoes and cook for 3 minutes.

Now, add olives to the skillet and cook for 1 minute to heat through.

Next, add spinach/kale mix to the skillet and reduce down for 2 minutes while mixing the spinach and kale with the other ingredients.

And, add the Feta to the skillet and toss with the other ingredients for about 1 minute.

Finally, add the scrambled eggs and mix with the other ingredients, and cook the eggs. This will take about 3-5 minutes. Make sure all the eggs are cooked, and there is a little or no liquid.

Add the oregano and salt and pepper to the mixture.

Finally, add the scrambled eggs and mix with the other ingredients, and cook the eggs.

Turn off and let the mixture cool and reabsorbed the liquid if there is any left. This will help keep the wrap from getting too moist.

Now that everything is cool, lay the wraps on a flat surface.

How to wrap the Greek breakfast wrap burritos for freezing?

Cut five sheets of plastic wrap about 18 inches by 18 inches. Add ¾ cup of the mixture to the center of the wrap and then fold the two sides on top of it and then roll it up to create a rectangular shape. Wrap in plastic wrap and set aside. Place them in a 1-gallon freezer bag. Repeat this process for all five burritos.

How to reheat this Greek breakfast wrap burrito recipe?

Place in the refrigerator the night before. The following day, reheat in the microwave for 1 to 3 minutes or until heated in the center.

Here is the Greek breakfast wrap recipe printable for your convenience:

Print

Here is how the Greek Breakfast Wrap Burrito recipe looks! What do you think? Would you try it? Please let us know in the comments below.

Here's a picture of just the filling! I love to eat it without the wrap too. It's so flavorful. The oregano really pops in your mouth.

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