Veggie Egg Wrap

Veggie Egg Wrap Recipe

If you’re looking for a delicious and nutritious breakfast or brunch, try making a Veggie Egg Wrap. Packed with fresh vegetables, fluffy scrambled eggs, and wrapped in a tasty tortilla, this recipe is both satisfying and healthy. Whether you’re rushing to work or enjoying a relaxed morning at home, this Veggie Egg Wrap is a quick and convenient option that’s full of flavor.

Tips to Make the Veggie Egg Wrap Recipe:

1. Use Fresh Vegetables: To ensure maximum flavor, use the freshest vegetables you can find. Bell peppers, spinach, tomatoes, and mushrooms are great choices. Feel free to mix and match based on your preferences and what’s in season.

2. Pre-Cook Vegetables: To save time, pre-cook your vegetables the night before. Simply sauté them in a little olive oil and store them in an airtight container in the refrigerator. This way, you can just reheat them in the morning before assembling your wrap.

3. Use Good Quality Tortillas: A high-quality tortilla can make a big difference. Look for whole wheat or multigrain tortillas for an extra nutritional boost. They tend to be more filling and nutritious compared to regular white flour tortillas.

4. Scrambling Eggs: For fluffy scrambled eggs, whisk them well until fully combined and cook on low heat. Stir frequently to avoid overcooking and achieve a soft, creamy texture. You can also add a splash of milk or a small knob of butter for extra richness.

5. Customize Your Wrap: Everyone has different tastes, so feel free to customize your veggie egg wrap. Add some cheese, avocado, or a drizzle of hot sauce if you like a bit of spice. The possibilities are endless, so make it your own!

How to Make Veggie Egg Wrap Recipe?

Veggie Egg Wrap Recipe

Veggie Egg Wrap Recipe

Michelle Kim
Follow this recipe to make a delicious Veggie Egg Wrap, a healthy and quick meal filled with fresh vegetables and scrambled eggs.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Lunch
Cuisine American
Servings 2
Calories 350 kcal


  • 1 Non-stick skillet For cooking the eggs
  • 1 Mixing bowl For whisking the eggs


  • 4 Large eggs Whisked
  • 1 tbsp Butter or oil For cooking
  • 1/2 cup Bell peppers Chopped
  • 1/2 cup Onion Chopped
  • 1 cup Spinach Fresh
  • 1/4 tsp Salt To taste
  • 1/4 tsp Black pepper To taste
  • 2 Tortillas Whole wheat or your choice
  • 1/2 cup Cheese Grated, optional


  • Heat butter or oil in a non-stick skillet over medium heat.
  • Add chopped bell peppers and onions, and sauté until they are tender.
  • Add fresh spinach and cook until wilted.
  • Pour the whisked eggs into the skillet and cook, stirring gently, until eggs are scrambled and fully cooked.
  • Season the scrambled eggs and vegetables with salt and black pepper.
  • Warm the tortillas in a separate skillet or microwave.
  • Divide the egg mixture between the tortillas, optionally adding grated cheese on top.
  • Fold the tortillas around the filling to form a wrap, and serve immediately.


For a vegan version, substitute eggs with tofu scramble and avoid cheese.


Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 18gFat: 16gSaturated Fat: 7gCholesterol: 375mgSodium: 650mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 250000IUVitamin C: 37.1mgCalcium: 1500mgIron: 0.5mg
Keyword healthy, Nutritious, Quick meal, Vegetarian, Veggie Egg Wrap
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