Filled with pesto-scented egg whites, fresh spinach, ripe tomatoes, crumbled feta and a smear of hummus, this Mediterranean Breakfast Wrap delivers protein and vegetables in a portable, flavorful package.

This Mediterranean Breakfast Wrap brings together bright, savory flavors in a simple, quick meal. A whole wheat tortilla holds fluffy pesto-seasoned egg whites, a handful of fresh spinach, sliced tomato, crumbled feta and a layer of hummus for creaminess. It’s satisfying enough for breakfast, brunch or even a protein-packed lunch.
Mediterranean Breakfast Wrap

If you love Greek-inspired flavors—salty feta, fresh tomatoes, tender greens and hummus—you’ll enjoy this wrap. It’s built around simple ingredients that combine into a balanced, flavorful bite. Using egg whites or whole eggs keeps it lean while still delivering plenty of protein.
This version uses prepared pesto folded into the eggs for an herb-forward note, but the recipe is flexible. Add roasted vegetables, grated Parmesan, turkey bacon, or leftover shredded chicken and salsa to customize it to your taste. It also reheats well when wrapped in foil for an on-the-go morning.

This wrap is quick to prepare—about ten minutes total—so it fits easily into a busy morning routine. Spread hummus on the tortilla for moisture and flavor, then add the cooked egg and fresh tomato slices. Fold it up, secure if needed, and enjoy immediately or wrap for later.

Mediterranean Breakfast Wrap
No reviews
- Author: Melissa Riker
- Total Time: 10 minutes
- Yield: 2
Description
Stuffed with pesto-seasoned egg whites, fresh spinach, ripe tomatoes, feta and hummus, this Mediterranean Breakfast Wrap is a flavorful, protein-rich way to start your day.
Ingredients
- 2 whole wheat tortillas
- 1 cup egg whites, or 2 whole eggs, beaten
- 2 teaspoons prepared pesto
- 1 1/2 cups chopped fresh spinach
- 1 medium tomato, sliced
- 2 tablespoons hummus
- 1/3 cup crumbled feta cheese
Instructions
- Heat a 10-inch skillet over medium heat and coat lightly with nonstick spray if needed.
- Whisk the egg whites (or whole eggs) with the pesto until combined.
- Pour the mixture into the skillet and scatter the chopped spinach over the top.
- Let the eggs set, then flip gently to cook through.
- When the eggs are cooked but still soft, sprinkle with feta, cover briefly and cook for one more minute.
- Remove from the skillet and cut the cooked egg into halves.
- Spread about 1 tablespoon of hummus on each whole wheat tortilla.
- Layer tomato slices and the cooked egg halves on the tortillas.
- Roll each tortilla tightly and secure with a toothpick, or wrap in parchment or foil for a portable meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: breakfast
- Cuisine: Greek
Nutrition
- Calories: 476
- Sugar: 9.2 g
- Sodium: 1294.3 mg
- Fat: 24 g
- Carbohydrates: 35.2 g
- Protein: 32.7 g
- Cholesterol: 66.8 mg

More Healthy Breakfast Recipes!

Pumpkin Pie Granola