Scrambled Egg, Feta Cheese and Kale Wrap
A light and flavorful egg wrap with scrambled eggs, kale and feta cheese that tastes wonderful for breakfast, lunch or dinner.
One of the things that makes this egg 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 egg wrap comes from the “Spinach, Feta and Egg White Wrap” at Starbucks which is one of my favorite go-to breakfast sandwiches.
About this Recipe
In this recipe, a large flour tortilla is warmed, topped with butter, and filled with feta cheese, scrambled eggs and kale, and tomatoes.
That’s it, not a lot of ingredients.
About Serving
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, eggs, crumbled feta cheese, tomato, large flour tortillas, milk, olive oil, butter, salt and pepper
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Butter:
Cut the butter into small cubes and set aside for use later when warming the tortillas.
Tomatoes:
Chop the tomatoes and…
…add them to a small bowl.
Sprinkle salt…
…and pepper on the tomatoes.
Set aside.
Kale:
Chop the kale and set aside.
Eggs:
To a medium size bowl, add the eggs…
…and milk.
Next,
…whisk together and set aside for a moment.
Cooking:
Heat a medium size skillet on low to medium heat and add olive oil.
To the pan, add chopped kale…
…salt…
…and pepper.
Stir the kale as it starts to cook.
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.
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).
Assembly:
In the middle of each warm tortilla, add crumbled feta…
…and warm eggs and kale.
Add salt and pepper to taste.
Then…
…top with chopped tomatoes.
Roll:
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:
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).
Serve for breakfast…
…lunch…
…or dinner.
Thank you so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Kale, Feta and Egg Wrap
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).
Wrap Recipes
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“.
Recipes with Eggs
More Recipes with Eggs You May Like: