A light and flavorful wrap that tastes wonderful for breakfast, lunch or dinner.

Kale Feta and Egg Wrap

One of the things that makes this wrap taste so good is that there’s an unexpected pop of flavor with each bite.

That pop of flavor comes from the tangy and salty taste of feta cheese which is the perfect complement to the eggs, kale and tomatoes.

The inspiration for making this delicious wrap comes from the “Spinach, Feta and Egg White Wrap” at Starbucks which is my go-to breakfast when on the road or traveling.

Here are more wrap recipes you may like “Ham, Apple and Blue Cheese Wrap“, “Chicken Caesar Salad Wrap” and “Turkey, Cranberry and Cream Cheese Pecan Wrap“.

Kale Feta and Egg Wrap

In this kale, feta and egg wrap, a large flour tortilla is warmed and topped with butter, then filled with crumbled feta cheese, warm scrambled eggs cooked with kale, and chopped tomatoes.

 

That’s it, not a lot of ingredients. Quick and easy to make.

This wrap is served warm and tastes great for breakfast, lunch or dinner.

Serve with a side of fresh cut fruit, or just by its delicious self.

Let’s check out the ingredients.

Kale Feta Egg Wrap Ingredients

Kale, eggs, crumbled feta cheese, tomato, large flour tortillas, milk, olive oil, butter, salt and pepper

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Butter – Cut the butter into small cubes and set aside for use later when warming the tortillas.

Chopped tomatoes on board

For the Tomatoes and Kale – Chop the tomatoes and…

Add salt to chopped tomatoes

…add them to a small bowl.

Sprinkle salt…

Add pepper on chopped tomatoes

…and pepper on the tomatoes.  Set aside.

Chopped kale on board

Chop the kale and set aside.

Raw eggs in bowl

For the Eggs – To a medium size bowl, add the eggs…

Add milk to eggs in bowl

…and milk.

Whisk eggs in bowl

Next,

Whisk eggs in bowl

whisk together and set aside for a moment.

Add olive oil in pan

For the Kale and Eggs – Heat a medium size skillet on low to medium heat, and add olive oil.

Add chopped kale to pan

To the pan, add chopped kale…

Add chopped kale to pan

…salt…

Add pepper to kale in pan

…and pepper.

Stir chopped kale in pan

Stir the kale as it starts to cook.

Stir chopped kale in pan

Continue stirring…

Stir kale in pan

until the kale starts to wilt

Add eggs to kale in pan

…then to the pan,

Eggs and kale in pan

…add the beaten eggs.

Scrambled eggs with kale in pan

Stir the eggs as they cook.

Eggs and kale in pan

Once the eggs are thoroughly cooked, remove them from the heat, cover them with a lid (to keep them warm) and set aside while warming the tortillas.

Flour tortilla in skillet

Warm the Flour Tortillas – Heat a large flat or shallow pan on medium heat. 

Using cooking tongs, carefully lay a flour tortilla in the pan.

Flour tortilla in skillet

The bottom side of the tortilla should warm quickly.  

Then, using cooking tongs, carefully turn the flour tortilla over onto the other side.

Add butter on flour tortilla

To the top side of the warm tortilla, add some of the cut pieces of butter (the butter should start to melt once on the tortilla).

Flour tortilla on plate

Transfer the warm buttered tortilla from the pan onto a large plate.

Repeat the process to warm the remaining tortillas.

Stack the warm tortillas on top of one another and cover them with a paper towel (to keep them warm so they’re pliable for rolling into a wrap).

Add crumbled feta on tortilla

Filling the Wrap – In the middle of each warm tortilla, add crumbled feta…

Egg Kale Feta on Tortilla

…and, warm eggs and kale.

Add salt on eggs and kale

Add salt and pepper to taste.

Add tomatoes on egg wrap

Then…

Add tomatoes on egg wrap

Kale Egg and Feta on Tortilla

…top with chopped tomatoes.

Fold Kale Feta Egg Wrap

Rolling the Wrap – Fold the right and left side of the tortilla towards the center (fold over about 2 inches on each side).

Kate Feta and Egg Wrap

Next, roll the front edge of the tortilla over the egg mixture, and then keep rolling the wrap all the way to the back edge of the tortilla.

Make sure that the left and right sides of the tortilla stay folded as the tortilla is rolled.

Lay the wrap on the plate with the “seam” side down.

Kale Feta and Egg Wrap

Serve right away while warm.

If needed, the wraps can be warmed in the microwave (just for a quick duration of time so not to overheat them).

Kale Feta and Egg Wrap

Serve for breakfast

Kale Feta and Egg Wrap

lunch

Kale Feta Egg Wrap

…or dinner.

Thank you so much for stopping by CCC!

More Recipes with Eggs You May Like:

Crispy Breakfast Quesadillas

Breakfast Chili Chilaquiles

Fried Potato, Ham and Spinach Breakfast Pie

Bacon, Kale and Swiss Cheese Egg Scramble

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Kale Feta and Egg Wrap

Kale, Feta and Egg Wrap

A light and flavorful wrap for breakfast, lunch or dinner.
No ratings yet

Ingredients

For the Eggs:

  • 4 large eggs
  • 1 tablespoon milk

For the Kale:

  • 2 tablespoons olive oil
  • 1 cup chopped kale
  • 2 dashes salt
  • 2 dashes ground black pepper

For the Cheese:

  • 3/4 cup crumbled Feta cheese

For the Tomatoes:

  • 2 Roma tomatoes chopped
  • 1 dash salt
  • 1 dash ground black pepper

For the Tortillas:

  • 3 large flour tortillas
  • 2 tablespoons butter

Instructions

  • For the Butter - Cut the butter into small cubes and set aside for use later when warming the tortillas.

For the Eggs:

  • To a medium size bowl, add the eggs and milk. Whisk together and set aside.

For the Kale and Eggs:

  • Heat a medium size skillet on medium heat and add the olive oil.
  • To the pan, add the chopped kale, salt and pepper.
  • Stir the kale as it cooks. Continue stirring until the kale starts to wilt. Then to the pan, add the beaten eggs.
  • Stir the eggs as they cook.
  • Once the eggs are thoroughly cooked, remove them from the heat, cover them with a lid (to keep them warm) and set aside while warming the tortillas.

Warming the Flour Tortillas:

  • Heat a large flat or shallow pan on medium heat. Using cooking tongs, carefully lay a flour tortilla in the pan.
  • The bottom side of the tortilla should warm quickly. Then, using cooking tongs, carefully turn the flour tortilla over onto the other side.
  • To the top side of the warm tortilla, add some of the cut pieces of butter (the butter should start to melt once on the tortilla).
  • Transfer the warm buttered tortilla from the pan onto a large plate.
    Repeat the process to warm the remaining tortillas.
    Stack the warm tortillas on top of one another and cover them with a paper towel (to keep them warm so they're pliable for rolling into a wrap).

Filling the Wrap:

  • In the middle of each warm tortilla, add crumbled feta, and the warm eggs and kale. Add salt and pepper to taste.
  • Top with chopped tomatoes.

Rolling the Wrap:

  • Fold the right and left side of the tortilla towards the center (fold over about 2 inches on each side).
  • Next, roll the front edge of the tortilla over the egg mixture, and then keep rolling the wrap all the way to the back edge of the tortilla.
    Make sure that the left and right sides of the tortilla stay folded as the tortilla is rolled.
    Lay the wrap on the plate with the "seam" side down.
  • Serve right away while warm.
    If needed, the wraps can be warmed in the microwave (just for a quick duration of time so not to overheat them).