This breakfast burrito is seriously so darn good. If you are a Starbucks lover like I am, I would bet you have tried their spinach and feta wrap by now. This is my own copy-cat, knock off version with a little bit of a healthier twist! Try it out!
1 tbsp of coconut oil
4 scrambled eggs
8 ounces of feta cheese
2 cups of fresh, baby spinach
¼ tsp of ground black pepper
4 gluten free tortillas
Place a skillet on the stove top, spray it with non-stick spray and then turn the heat to medium. Then, add in the coconut oil and allow it to melt. Once the oil has melted, add in the baby spinach leaves and sauté them until they have wilted. Then, add in the eggs, feta and black pepper and scramble thoroughly. Lay the tortillas flat on separate plates. Divide the egg mixture into four, even parts and then serve them evenly amongst the tortillas. Wrap the egg mixture tightly in the tortillas and then cut each wrap in half. Serve immediately or freeze for later. Enjoy!
*This recipe makes four servings.