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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.


2eggs, 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
2whole wheat flour tortillas (7-inch/18 cm)
1/4 cup (60 mL) halved cherry tomatoes
2 tbsp (30 mL)crumbled feta cheese

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1 egg211
2 eggs322
3 eggs443
4 eggs653
5 eggs764
6 eggs875


Step 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.

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

Step 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.

Nutrition Facts

Fat:18 g
Saturated Fat:5 g
Trans Fat:0.1 g
Sodium:760 mg
Sugars:2 g
Protein:12 g
Fibre:3 g
Carbohydrate:19 g
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