Spinach-Filled Egg Wrap

No tortillas needed! This lunch wrap recipe uses eggs to hold in your healthy sandwich fillings. It's essentially a lunch omelet that's rolled instead of folded.

Total Time:
15 mins
4 rolls


  • 2 tablespoon olive oil

  • 2 eggs

  • 1 tablespoon finely chopped pitted Kalamata olives (optional)

  • 1 cup loosely packed baby spinach

  • ½ cup shredded cooked chicken

  • ¼ cup chopped roasted red sweet pepper

  • 1 tablespoon red wine vinegar

  • teaspoon sea salt

  • Dash black pepper


  1. In a large skillet heat oil over medium. In a small bowl beat together eggs and, if desired, olives. Add egg mixture to skillet. Cook without stirring until egg starts to set. Using a spatula, lift cooked egg mixture to allow uncooked portion to run underneath. Cook until set. Remove from skillet.

  2. Top half of the egg sheet with spinach, chicken, and roasted pepper. Drizzle with vinegar and sprinkle with salt and black pepper. Roll up to enclose filling. Wrap and chill up to 4 hours. Slice into 4 rolls to serve.

    Spinach-Filled Egg Wrap
    Andy Lyons

Nutrition Facts (per serving)

271 Calories
21g Fat
2g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 271
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 20%
Cholesterol 218mg 73%
Sodium 331mg 14%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 17g
Vitamin C 19mg 95%
Calcium 53mg 4%
Iron 2.1mg 12%
Potassium 159mg 3%
Folate, total 52.3mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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