Mediterranean Breakfast Burrito Wraps make a great post-long-run breakfast or a healthy breakfast meal when you need something quick on the go. Each wrap contains protein-rich eggs and feta cheese for post-workout recovery along with needed carbohydrates to refuel after a tough workout.
And these breakfast wraps taste amazing!
Breakfast wraps have the perfect combination of carbohydrates, fats, and proteins for post-run recovery or pre-run fueling. Due to the quick prep time and simple ingredients, breakfast wraps have become one of my favorite breakfast meals, especially during the work week when I am busy and don’t have much time to make breakfast.
These breakfast wraps are also one of my go-to pre-race or pre-long run meals. Just make sure you eat them at least 90 minutes before you head out for your run. If you don’t have time or are going for a short run, make them when you return because they make a great recovery meal as well.
I recommend using a non-stick 10 to 12″ frying pan or any appropriate size pan that will fit your tortillas. I cook all ingredients in the pan, and during the last 1-2 minutes, I place my tortillas over the top of the mixture and let the steam heat up and soften my tortillas. Then I put the tortillas on my plate and scoop in the mixture to fill my tortilla.
This recipe uses Feta cheese, but if you are not a fan, you can also use Blue Cheese, pepper jack, or even shredded cheddar. I have added Avacodo slices as a side or inside the wrap itself.
All in all, I highly recommend these, and I hope you enjoy them as much as I do! If you are looking for other breakfast ideas or foods to eat before a run, check out my list of breakfast ideas for runners.
2 tsp. olive oil
2 cups (60g) of baby spinach
3 eggs, whisked
2 tbsp. milk
salt & pepper to taste
2 whole wheat tortillas
4 tbsp. sun-dried tomatoes, chopped
4 tbsp. feta cheese, crumbled
2 tbsp. red onion, sliced
Heat 1 teaspoon of oil in a medium pan over medium-high heat. Add spinach and cook until wilted, 2-3 minutes. Remove from the pan and set aside.
Whisk the eggs with the milk, season with salt and pepper. In the same skillet, heat the remaining 1 teaspoon of olive oil and cook the eggs. Mix with a spatula and cook until scrambled, 3-4 minutes.
Heat the tortillas in a pan over medium heat and assemble the wrap. Place the scrambled eggs in the center, then add spinach, sun dried tomatoes, feta, and onions. Wrap, cut in half, and serve.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: breakfast
- Serving Size: 2
- Calories: 362
- Fat: 21 grams
- Carbohydrates: 27 grams
- Protein: 19 grams
Keywords: breakfast, wraps