Spinach and Egg Breakfast Wrap.
INGREDIENTS.
2 Casa Mendosa® Whole Wheat 10" Tortillas1 tbsp. sundried tomatoes2 cups of fresh spinach4 large eggs1 tbsp. of cream cheese2 tbsp. of feta cheese crumbles2 tsp. olive oil or butter.
INSTRUCTIONS.
In a small frying pan, heat the sun-dried tomatoes over medium-low heat. Cook, stirring frequently, until tomatoes are softened (3-4 minutes). Add spinach and cover for 2-3 minutes or until spinach is wilted, stirring once or twice as needed.Remove from pan and set aside. Carefully wipe out pan with paper towel and return to medium-low heat. Add eggs, stir once and cover. Cook for 4-5 minutes or until set.While the egg is cooking, spread Casa Mendosa® wrap with cream cheese. On top of cream cheese, layer on spinach and then feta. Once egg is cooked, place on top of feta cheese.Wrap tightly into a roll.If desired, return to dry pan (medium heat) to crisp outside of wrap. Start seam side down and flip after 2-3 minutes or until golden brown on each side. Cut in half and enjoy immediately.
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