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+ servings

Balsamic Feta Egg Wrap

Servings: 2
Author: Michelle De La Cerda


  • 4 eggs; divided 2:2
  • 2 sun-dried tomato basil wrap shells
  • 2 tbsp balsamic (no sugar added) jam; divided 1:1
  • 2 leaves of lettuce
  • 1 triangle garlic-herb spreadable cheese
  • 2 basil leaves (or just one); cut into ribbons
  • 2 tbsp crumbled feta; divided 1:1
  • Salt and pepper; to taste


  1. Using cooking spray, heat a 10" frying pan over medium high heat.
  2. Beat two eggs with the desired amount of salt and pepper.
  3. Once the pan is hot, add the eggs, taking care to make sure it is evenly spread around in the pan, allow to cook. Flipping will not be necessary as they should be thin like a crepe.
  4. While the eggs are cooking, spread half of the garlic-herb spreadable cheese over one wrap, then save the remaining cheese for the second wrap.
  5. Place the cooked egg over the cheese on the wrap. Allow to cool for a minute or so.
  6. Spread the balsamic jam over the egg.
  7. Place a leaf of lettuce in the center of the wrap.
  8. Sprinkle the ribbon-cut basil and the feta all over the wrap.
  9. Make one small fold over of one edge and then make a small and tight rolls to the other edge.
  10. Make the second wrap the same way.
  11. Wrap in plastic wrap until ready to eat or enjoy immediately.