High-Protein Spinach Avocado Egg Wrap
Egg wraps have become a breakfast staple in my house, with endless ways to enjoy them. You can add whatever veggies you like—and to me, it’s always a bonus when I can use up any leftovers hanging out in the fridge from the night before. In this version, I’m featuring two green superstars (spinach and avocado) which are always a sure thing with my crew.
For more wrap inspiration, try these recipes:
- Mediterranean Wrap
- Low-Carb Omelet Wrap
- California Turkey Wrap
- Healthy Chicken Caesar Wrap
- Caprese Caesar Wrap
And while it’s easy to layer scrambled eggs and fixings onto a tortilla and simply roll it up, this “egg-pan trick” is such a fun twist and makes the whole meal feel like an upgrade. You can choose whatever kind of tortilla fits your eating style—whole grain, low-carb, gluten-free, and so on—just be sure it’s the right size to fit neatly into the pan.
The real beauty of this wrap is how much flavor it gets from so few ingredients. The spinach softens right into the eggs, the avocado adds that creamy “special sauce” vibe, and the tortilla pulls everything together so it’s easy to fold, slice, and savor. I love it in the morning, but honestly, it’s just as good for lunch or a quick breakfast-for-dinner moment—especially with a dash of hot sauce or everything bagel seasoning on top.
Try my High-Protein Scrambled Eggs with Cottage Cheese!
High-Protein Spinach Avocado Egg Wrap
Ingredients
- 1 cup spinach leaves, 1 large handful
- 2 large eggs, lightly beaten
- Pinch salt and pepper
- 1 whole-grain tortilla, ~8-inch
- ½ avocado, sliced or mashed
- Extra seasonings and hot sauce, optional
Instructions
- Liberally mist a 10-inch skillet with oil spray and warm over medium heat. Add spinach to pan and cook until wilted, about 2 minutes. Evenly distribute the cooked spinach on bottom of pan.
- Pour eggs over spinach and tilt the pan so the eggs spread out and cover the entire pan’s surface. Sprinkle on a pinch of salt and pepper (and any additional herbs you’d like) over the top.
- While eggs are still wet, place the tortilla on top and allow the egg to cook and firm, about 2 minutes. Once the egg is firmed, using a wide spatula, flip the tortilla and place the mashed or sliced avocado on one side. Fold the tortilla in half and press gently with spatula to set.
- Transfer to a plate, slice in half and enjoy!
Dinner tonight! Quick, easy, delicious & usually stock ingredients. Thank you Joy
Hi Carol, so happy to hear dinner was a triple threat! Thanks for stopping by to share your thoughts with us—we truly appreciate the feedback!
—Donna
Perfect recipe for breakfast! Has the necessary protein, fat, carbs and nutrients for me who is prediabetic. I just made it today and was delicious. I usually eat only egg whites so I did one with egg whites only and the other egg with the yolk. Love it! Will be in my weekly routine!!! Thank you 🙂
Hi Monalisa! That makes me so happy to hear! Love how you tailored it to fit your needs—and thrilled it’s making it into your weekly routine. Enjoy every bite!!
Easy to make, healthy breakfast! I love this recipe! Thanks Joy!
Sheila, thank you!! I’m so happy you love the wrap—it’s one of my go-to breakfasts too. I really appreciate you taking the time to share this sweet note!