Spinach Avocado Egg Wrap

spinach avocado wrap
  • 7M Total Time

  • 2M Prep Time

  • 6 Ingredients

  • 1 Servings

This quick Spinach Avocado Egg Wrap comes together in under 10 minutes, with only 5 ingredients, and all in one pan. The tortilla gets slightly crispy in the pan while the egg, spinach and avocado stay creamy and warm inside. Feel free to add a little hot sauce or a dash of seasoning to spice it up!

This recipe was developed for the American Egg Board by Joy Bauer.

Joy Bauer, MS, RDN, CDN


  1. Liberally mist a 10-inch skillet with oil spray and warm over medium heat. Add spinach to pan and cook until wilted, about 2 minutes. Evenly distribute the cooked spinach on bottom of pan.

  2. Pour eggs over spinach and tilt the pan so the eggs spread out and cover the entire pan’s surface. Sprinkle on a pinch of salt and pepper (and any additional herbs you’d like) over the top.

  3. While eggs are still wet, place the tortilla on top and allow the egg to cook and firm, about 2 minutes. Once the egg is firmed, using a wide spatula, flip the tortilla and place the mashed or sliced avocado on one side. Fold the tortilla in half and press gently with spatula to set.

  4. Transfer to a plate, slice in half and enjoy!


  • 1 cup spinach leaves (1 large handful)
  • 2 large eggs, lightly beaten
  • Pinch salt and pepper
  • 1 whole-grain tortilla (~8-inch)
  • 1/2 avocado, sliced or mashed
  • Extra seasonings and hot sauce, optional

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.