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.

Save This Recipe

We'll email this post to you, so you can come back to it later!

For more wrap inspiration, try these recipes:

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!

(5 stars) 9 ratings

High-Protein Spinach Avocado Egg Wrap

Fluffy eggs, fresh spinach, and creamy avocado come together in a warm whole-grain tortilla for a quick, high-protein breakfast wrap that’s nourishing, satisfying, and easy to take on the go.
Yield: 1 serving
Cook Time: 5 minutes
Total Time: 5 minutes
Print Recipe Pin Recipe Leave a Review

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!

Notes

Disclaimer: To ensure food safety, eggs should be cooked to 160 degrees.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 340Carbohydrates: 20gProtein: 21gTotal Fat: 24g— Unsaturated Fat: 18g— Saturated Fat: 5gCholesterol: 370mgSodium: 680mgPotassium: 400mgFiber: 9gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0gVitamin C: 14mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!