Egg Flatbread Wrap
This warm, soft flatbread wrap is filled with fluffy scrambled eggs, fresh vegetables, creamy cheese, and herbs. It’s versatile, customizable, and easy to make in under 20 minutes.
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Servings: 2 wraps
Ingredients
For the Wrap Base:
2 flatbreads (Greek pita, lavash, or naan-style flatbread)
1 tbsp olive oil
For the Eggs:
4 large eggs
2 tbsp milk
Salt & black pepper, to taste
1 tsp olive oil
For the Filling:
½ cup crumbled feta (or shredded mozzarella/cheddar)
½ cup baby spinach or arugula
½ cup cherry tomatoes, halved
¼ small red onion, thinly sliced
1 tbsp fresh herbs
Optional extras: avocado slices, olives, roasted peppers, or hummus spread
Instructions
1. Prepare the Eggs
Whisk eggs with milk, salt, and pepper in a bowl.
Heat olive oil in a nonstick pan over medium heat.
Pour in the eggs and gently scramble until just set (soft and fluffy, not dry).
2. Warm the Flatbread
Lightly brush flatbreads with olive oil or butter.
Warm in a skillet for 1–2 minutes per side until soft and pliable.
3. Assemble the Wrap
Spread hummus (optional) or a thin layer of butter/cream cheese on flatbread.
Add spinach or arugula as the base layer.
Spoon scrambled eggs on top.
Sprinkle with feta cheese.
Add tomatoes, onion, herbs, and any extras like avocado or olives.
Roll tightly into a wrap (or fold like a taco) and serve warm.
Notes & Tips
Mediterranean Twist: Use tzatziki or roasted red pepper spread instead of hummus.
Spicy Option: Add harissa or chili flakes to the eggs.
Meal Prep: Cook eggs slightly underdone, assemble wraps, and wrap in foil for fridge storage up to 2 days. Reheat gently.
Gluten-Free: Use gluten-free wraps or chickpea flatbread.
Frequently Asked Questions
Q: Can I make this ahead for breakfast on the go?
A: Yes — wrap in foil or parchment, refrigerate, and reheat in a pan or sandwich press.
Q: Can I add protein?
A: Definitely — grilled chicken, turkey slices, or smoked salmon pair perfectly.
Q: What flatbread works best?
A: Greek pita is soft and flexible, lavash makes a thin roll-up, and naan adds a fluffy, hearty base.
Nutritional Information
Calories: 320
Protein: 18 g
Carbs: 28 g
Fiber: 4 g
Fat: 15 g
Sodium: 480 mg