Spinach Feta Wraps

5 from 5 votes

Spinach Feta Wraps

This spinach feta wrap has a creamy filling of sautéed peppers, onions, spinach, and cheese rolled up and baked inside a warm tortilla. Make a big batch to freeze for easy meals!

Prep Time15

Cook Time15

Total Time30

Course: Lunch

Cuisine: Mediterranean

Keyword: spinach feta wrap

Servings: servings

Author: Katerina Petrovska

Ingredients

4 ounces light whipped cream cheese
3 tablespoons extra virgin olive oil
1 small yellow onion diced
1 red bell pepper cut into thin strips
1 garlic clove finely chopped
1 bag (6 to 8 ounces) baby spinach leaves
Salt and fresh ground pepper to taste
2 green onions thinly sliced
¼ cup shredded parmesan cheese
⅓ cup crumbled feta cheese
6-8 (8-inch) gluten-free, low-carb or whole wheat flour tortillas at room temperature
Cooking Spray

Instructions

Prep. Preheat oven to 350ºF. Grease a baking dish with cooking spray and set aside.
Soften the cream cheese. Place cream cheese in a medium-sized mixing bowl and set aside.
Cook the veggies. Heat olive oil in a large skillet; add onions and pepper strips. Season with salt and cook for 3 to 4 minutes, or until tender. Stir in garlic and continue to cook for 30 seconds.
Add spinach. Stir in the spinach, season with salt and fresh ground pepper, and continue to cook and stir for 3 minutes, or until the spinach is cooked down.
Combine. Remove the pan from the heat and add the spinach mixture to the cream cheese. Add green onions and cheeses; mix and stir until creamy and well incorporated.
Fill and roll the wraps. Place about ¼ cup of filling onto each tortilla and roll it up. Arrange tortilla wraps in the previously prepared baking dish.
Bake. Lightly coat each tortilla wrap with cooking spray. Bake for 15 minutes, or until lightly browned and heated through. Cut each roll in half and serve.

Notes

This is a great recipe to freeze and make in advance.
To freeze, allow the wrap to cool, then store in a resealable bag.
To reheat, microwave on high for 3 to 4 minutes.

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