Spinach and Feta Wraps

25 - 30 minutes


Cook Within:24 hours

25 Min

Effort :


Spice :


Recipe for a weekday breakfast or lunch that includes a delicious spinach and feta filling wrapped in a tortilla and served with a savory sour cream dip.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 248.93
Total Fat 16.81g
Cholesterol 41.45mg
Sodium 1296.9mg
Total Carbohydrates 14.66g
Protein 10.8g

Nutrition Values

(Per Serving)
  • Calories 248.93

  • Total Fat 16.81g

    • Saturated Fat 6.73g

  • Cholesterol 41.45mg

  • Sodium 1296.9mg

  • Total Carbohydrates 14.66g

    • Dietary Fiber 3.16g

    • Sugar 0.98g

  • Protein 10.8g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Baby Spinach
    Baby Spinach
  • Sundried Tomatoes
    Sundried Tomatoes
  • Garlic
  • Chilli Flakes
    Chilli Flakes
  • Feta
  • Green Olives (Pitted)
    Green Olives (Pitted)
  • Tortillas
  • Sour Cream
    Sour Cream
  • Paprika
  • Garlic Powder
    Garlic Powder
  • Extra Virgin Olive Oil
    Extra Virgin Olive Oil

You Will Need

Not Included in Bag

for 1 serving only

  • Pepper Powder (to taste)
  • Salt (to taste)
  • Cooking Oil (10-15ml)


  • Non-stick pan
    Non-stick pan
  • Mixing Bowls
    Mixing Bowls

Watch Video


  • 1

    Prepare Your Ingredients

    • Roughly chop the olives and baby spinach.
    • Drain the sundried tomatoes and reserve the oil. Roughly chop the tomatoes.
    • Finely chop the garlic, crumble the feta and set aside.
  • 2

    Saute the spinach

    • Add the olive oil to a frying pan set on medium heat.
    • Once it’s hot, add the garlic and saute until fragrant.
    • Add the chopped spinach, and saute until it reduces in volume, for 2-3 minutes. Season with black pepper and a very tiny pinch of salt. Note: Do not sprinkle excess salt as Feta cheese itself is salty.
  • 3

    Prepare the filling

    • To make the filling, in a mixing bowl, combine the sauteed spinach with the crumbled feta cheese, sundried tomatoes, olives and chilli flakes.
    • Mix well until combined.
  • 4

    Make the wraps

    • Fill the tortilla wraps using a spoon. Fold each wrap towards the inside from two sides, and roll it from right to left to seal it shut.
    • To toast, add 2 tsp cooking oil to the same frying pan on medium heat, and toast the wraps on all the sides until golden brown and crisp.
  • 5

    Making the seasoned sour cream

    • To make the seasoned sour cream, add the sour cream into a mixing bowl. To it, add a small pinch of salt and pepper, paprika, garlic powder, and the reserved oil from the sundried tomatoes.
    • Whisk well until smooth and emulsified.
  • 6

    Bring it Together

    • Cut the tortilla into half and serve hot with seasoned sour cream on the side.


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