Make-Ahead Spring Veggie Breakfast Wraps
These delicious Make-Ahead Spring Veggie Breakfast Wraps are packed with fresh vegetables and protein, making them a perfect start to your day. Prepare them in advance for a quick and healthy breakfast option.
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Ingredients
Yields 4 servings
- (4) large whole wheat tortillas
- (1 cup) cooked quinoa
- (1/2 cups) diced bell pepper
- (1/2 cups) diced cucumber
- (1/2 cups) shredded carrots
- (1 cup) baby spinach
- (4) large eggs
- (1/4 cups) feta cheese, crumbled
- (1/4 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 tablespoon) olive oil
- (1/2) avocado, sliced
- (1 tablespoon) fresh lemon juice
Instructions
- 1
In a medium bowl, whisk together 4 large eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 2
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until fully cooked, about 3-4 minutes. Remove from heat and let cool slightly.
- 3
In a large mixing bowl, combine 1 cup cooked quinoa, 1/2 cup diced bell pepper, 1/2 cup diced cucumber, 1/2 cup shredded carrots, and 1 cup baby spinach. Mix well.
- 4
Lay out each of the 4 large whole wheat tortillas on a clean surface. Divide the quinoa and veggie mixture evenly among the tortillas, placing it in the center of each.
- 5
Add a portion of the scrambled eggs and sprinkle 1/4 cup feta cheese evenly over the top of the filling in each tortilla.
- 6
Top each wrap with slices of 1/2 avocado and drizzle with 1 tablespoon fresh lemon juice.
- 7
Fold the sides of each tortilla over the filling, then roll from the bottom to create a wrap. Wrap each breakfast wrap tightly in plastic wrap or foil.
- 8
Refrigerate for at least 30 minutes to allow the flavors to meld. These wraps can be stored in the refrigerator for up to 3 days.
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