Description
A warm, hearty breakfast wrap filled with fluffy scrambled eggs, creamy avocado, sautéed spinach, melty mozzarella, and a kick of sriracha-yogurt sauce. Perfect for busy mornings or meal prep.
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
Instructions
- Heat a skillet over medium heat and melt 1 tbsp butter. Add spinach with a pinch of salt and pepper. Sauté for 2 minutes until wilted. Remove from heat.
- Whisk eggs with a pinch of salt until foamy. Heat another skillet over medium-high and melt remaining 1 tbsp butter. Pour in eggs and gently stir and fold until cooked but still soft.
- Lay out tortillas and prep fillings: scrambled eggs, spinach, avocado, shredded mozzarella, yogurt, and sriracha.
- Assemble each wrap by spreading mozzarella on each tortilla, followed by spinach, scrambled eggs, avocado, yogurt, and sriracha. Season with a pinch of salt and pepper.
- Roll each tortilla tightly. Place seam-side down in a skillet over medium heat and cook 1–2 minutes per side until golden brown and cheese melts.
Notes
- Cool eggs and spinach slightly before assembling to prevent sogginess.
- Use plant-based cheese and yogurt to make it dairy-free.
- Wraps can be frozen and reheated for a quick breakfast.
- Try different cheeses like cheddar or provolone for a flavor twist.
- Add more vegetables like mushrooms or tomatoes for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 215mg
