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Kale Feta and Egg Wrap

Kale, Feta and Egg Wrap

A light and flavorful wrap for breakfast, lunch or dinner.
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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).