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Egg & Spinach Wrap Easy Recipe

A quick vegan breakfast wrap featuring plant-based egg filling, spinach, and warm tortilla.

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • Vegan liquid egg substitute — 1 cup
  • Spinach — 2 cups
  • Olive oil — 1 tsp
  • Garlic powder — ½ tsp
  • Salt — ¼ tsp
  • Black pepper — ¼ tsp
  • Whole-wheat tortillas — 2 large
  • Nutritional yeast — 1 tbsp

Method
 

  1. Heat olive oil in skillet over medium heat.
  2. Add spinach and cook 2 minutes until wilted.
  3. Pour vegan egg substitute into skillet.
  4. Add garlic powder, salt, and black pepper.
  5. Stir gently until egg mixture sets.
  6. Sprinkle nutritional yeast over filling.
  7. Warm tortillas briefly in skillet.
  8. Spoon filling into tortillas evenly.
  9. Roll wraps tightly and serve warm.

Notes

Nutritional values (per serving)

Calories: 230
Total Fat: 6g
Saturated Fat: 1g
Carbohydrates: 26g
Fiber: 4g
Protein: 14g

Vitamins and minerals (per serving)

Vitamin A: 60%
Iron: 15%
Calcium: 12%
Vitamin K: 70%
Potassium: 10%

Additional notes / tips

  • Add avocado slices for creaminess.
  • Use hot sauce for spice.
  • Cook filling slowly for soft texture.
  • Add mushrooms for extra flavor.
  • Serve immediately after wrapping.