Spinach Feta Pancake Wraps Recipes

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SPINACH AND FETA SAVOURY PANCAKES



Spinach and Feta Savoury Pancakes image

This super speedy, easy to make savoury pancake can be enjoyed all year round - not just on pancake day! The classic combination of spinach and feta combined with wholemeal flour makes these pancakes healthy and yummy. These quantities made 4 small pancakes but should be quite easy to extrapolate depending on how many you are feeding.

Provided by Megan Gordon

Time 20m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • First, put a pan of water on to boil. Add the spinach and cook until wilted, should be around 2-3mins. When the spinach is done, salt to taste, drain, and leave to one side.
  • Next, whisk the egg, flour and milk together in a bowl. Either an electric whisk or handheld will be fine. The mixture should be liquidy and smooth.
  • Then, melt the butter in a pan. Ladle the batter into the middle of the pan and tilt it so the batter spreads evenly. Cook on each side for around 4 mins.
  • Once the pancake is cooked, assemble the spinach on one half, add the pine nuts and crumble feta on top. Fold the pancake over the top and voilà!

HOMEMADE STARBUCKS SPINACH & FETA BREAKFAST WRAP



Homemade Starbucks Spinach & Feta Breakfast Wrap image

The famous Starbucks breakfast wrap can easily be made at home. With egg whites, a whole grain lavash wrap, a simple homemade sun-dried tomato spread, spinach, and feta, it's actually way easier than you might think. Save your money on breakfast and indulge in a fancy coffee concoction instead!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

2 ounces about 1/4 cup whipped cream cheese, room temperature
1/4 cup roughly chopped sun dried tomatoes
2 teaspoons extra virgin olive oil
1/8 teaspoon kosher salt plus more to taste
Pinch freshly ground black pepper plus more to taste
2 teaspoons extra virgin olive oil
3 cups baby spinach
3 egg whites from 3 large eggs (roughly 130 grams)
Pinch kosher salt
Pinch freshly ground black pepper
3 tablespoons crumbled feta cheese
1 lavash wrap or large whole wheat tortilla
Sun-dried tomato cream cheese spread

Steps:

  • Make the sun-dried tomato cream cheese spread. Combine the cream cheese, sun dried tomatoes, and olive oil in a food processor. Pulse a few times until blended together with small chunks of tomatoes remaining. Season with 1/8 teaspoon salt and the pinch pepper, adding more to taste if desired. Set aside.
  • Place the olive oil in a large skillet over medium heat. When hot, add the spinach and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a small plate and set aside.
  • Add the egg whites to the same skillet. Add the pinches of salt and pepper and cook, first stirring with a whisk and then flattening with a spatula as they set, about 2 minutes total. Using the spatula, fold the cooked egg whites into thirds, then turn off the heat and set aside.
  • Assemble the wrap. Spread an even layer of the cream cheese on the lavash wrap or tortilla. Sprinkle the spinach evenly across the cream cheese layer and top with the feta. Place the egg whites at the edge of one side of the wrap.
  • Roll the wrap up and place back in the skillet over medium-low heat with the seam side down. Cook until just golden brown on each side to toast the wrap, 1-2 minutes on each side. Slice in half and serve.

SPINACH FETA EGG WRAP



Spinach Feta Egg Wrap image

This is my not-quite-as-healthy knock-off of a wrap at a popular coffee shop. Use butter instead of coconut oil if you want and try tomato- and basil-flavored feta cheese. To make it healthier use just egg whites and low-fat feta cheese.

Provided by MBTX4

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 15m

Yield 1

Number Of Ingredients 7

1 large whole-wheat tortilla
1 ½ teaspoons coconut oil
1 cup chopped baby spinach leaves
1 oil-packed sun-dried tomato, chopped
2 eggs, beaten
⅓ cup feta cheese
1 tomato, diced

Steps:

  • Warm tortilla in a large skillet over medium heat.
  • Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
  • Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 78 g, Cholesterol 446.8 mg, Fat 36.8 g, Fiber 8.7 g, Protein 36.6 g, SaturatedFat 22.2 g, Sodium 1721.5 mg, Sugar 8.3 g

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