Name: Breakfast Wrap with Avocado, Spinach, and Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 large tortilla wraps; 2 large avocados, sliced or mashed; 6 eggs; 5 oz baby spinach; 3 oz mozzarella, shredded; 1/2 cup plain yogurt or Greek yogurt; 2 tbsp sriracha; 2 tbsp unsalted butter; Pinch of kosher salt or flaky sea salt; Pinch of freshly ground black pepper

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Start your morning with a warm, hearty breakfast wrap filled with creamy avocado, fluffy scrambled eggs, tender sautéed spinach, and just the right kick of sriracha-yogurt sauce. Melted mozzarella brings everything together for a satisfying meal you can enjoy at home or on the go.

Why You’ll Love This Recipe

This breakfast wrap is a perfect balance of protein, healthy fats, and fresh vegetables, making it an energizing choice any time of day. It’s quick to prepare, customizable, and portable—ideal for busy mornings. The combination of creamy, melty, and lightly spicy elements creates a wrap that’s comforting while still feeling light. Whether you’re meal-prepping or cooking fresh, this wrap is consistently delicious and incredibly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large tortilla wraps
2 large avocados, sliced or mashed
6 eggs
5 oz baby spinach
3 oz mozzarella, shredded
1/2 cup plain yogurt or Greek yogurt
2 tbsp sriracha
2 tbsp unsalted butter
a pinch of kosher salt or flaky sea salt
a pinch of freshly ground black pepper

Directions

Heat a skillet over medium heat and add 1 tbsp unsalted butter. Once melted, add the baby spinach along with a pinch of salt and pepper. Sauté for about 2 minutes, or until wilted, then remove from the heat.
Prepare the scrambled eggs. Whisk the eggs with a pinch of salt until light and foamy. Heat another skillet over medium-high heat and add the remaining 1 tbsp butter. Once melted, pour in the eggs. As the edges begin to set, gently push the eggs toward the center and fold them over until fully cooked but still soft. Avoid browning the bottom.
Lay out the tortilla wraps on a clean surface. Prepare the fillings: scrambled eggs, sautéed spinach, sliced avocado, shredded mozzarella, yogurt, and sriracha.
Assemble each wrap in this order:
- Spread shredded mozzarella evenly across each tortilla.
- Add a row of sautéed spinach in the center.
- Spoon scrambled eggs over the spinach.
- Place sliced avocado on top.
- Drizzle yogurt and sriracha over the fillings.
- Finish with a pinch of salt and pepper.
Roll each tortilla tightly into a wrap. Place the wraps seam-side down in a skillet over medium heat. Cook for 1–2 minutes per side until the outside is lightly browned and the cheese inside has melted.

Servings and timing

This recipe makes 4 breakfast wraps.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Add sautéed mushrooms for extra earthiness.
Substitute mozzarella with cheddar or another melty cheese.
Swap spinach for kale or arugula.
Use whole wheat, spinach, or gluten-free tortillas.
Add sliced tomatoes for freshness.
Replace sriracha with harissa or chili flakes for a different heat profile.
Spread hummus on the tortilla for additional creaminess.
Add cooked chicken or turkey for extra protein.
Incorporate herbs like parsley or chives for brightness.
Make it dairy-free by using plant-based cheese and yogurt.

Storage/Reheating

Store assembled but uncooked wraps in an airtight container in the refrigerator for up to 2 days.
To reheat, warm the wrap in a skillet over medium heat for 2–3 minutes per side until heated through and the cheese melts.
If freezing, wrap each cooled tortilla tightly in foil, then store in a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before reheating in a skillet.

FAQs

How do I keep the wraps from getting soggy?

Allow the spinach and eggs to cool slightly before assembling to reduce steam buildup inside the wrap.

Can I make these wraps ahead of time?

Yes, you can prep them a day in advance and refrigerate them. Heat in a skillet when ready to eat.

Can I use a different type of cheese?

Any melty cheese like cheddar, Monterey Jack, or provolone will work well.

Are these wraps good for meal prep?

Absolutely. Prepare the ingredients ahead and assemble the wraps the morning of, or assemble fully and refrigerate.

Can I replace the sriracha-yogurt sauce?

Yes, you can use plain yogurt, hot sauce, tahini, garlic sauce, or a mild chili paste.

What type of tortillas work best?

Large flour or whole wheat tortillas fold easily and hold the fillings well.

How can I make this recipe spicier?

Increase the amount of sriracha or add chili flakes or jalapeños.

Is this recipe vegetarian?

Yes, this recipe is naturally vegetarian.

Can I bake the wraps instead of using a skillet?

Yes, bake at 375°F (190°C) for about 8–10 minutes, flipping halfway through.

Can I add more vegetables?

Definitely—bell peppers, onions, tomatoes, or mushrooms make great additions.

Conclusion

This breakfast wrap with avocado, spinach, and scrambled eggs is a simple yet flavorful way to start your day. Packed with nourishing ingredients and perfectly balanced textures, it’s easy to prepare and endlessly customizable. Whether you’re rushing out the door or enjoying a slow morning, these wraps bring convenience and great taste together in every bite. Enjoy them fresh, warm, and exactly how you like them.