This make-ahead breakfast wrap is the perfect solution for those chaotic mornings when you’re too busy to cook but still want something healthy and delicious. Inspired by my favorite grab-and-go snack from Starbucks, these spinach feta egg wraps are easy and inexpensive to make yourself with ingredients you probably already have on hand. Assemble these on a weekend, when you have 25 minutes to poke around your kitchen, and save yourself tons of time during the week.

You can find dehydrated — not soaked in oil — sun-dried tomatoes at Trader Joe’s and in the bulk bins of many grocery stores. I find they have a much more delicate flavor and work better for this than jarred sun-dried tomatoes, which are too oily for my taste. The rectangular whole wheat lavash is also sold at Trader Joe’s and well-stocked groceries, but you can substitute with 10-inch whole wheat tortillas if you prefer.

I like my wrap toasty but don’t own a toaster oven, so I just thaw it in the microwave for two minutes and then pop it into my regular toaster with the open end of the wrap towards the sky to crisp up the lavash.

Make-Ahead Spinach Feta Egg Wraps

Makes 10 wraps

INGREDIENTS

1 dozen eggs or egg white equivalent

2/3 cup milk of choice

1 teaspoon salt

Freshly cracked pepper

2 tablespoons olive oil

½ cup finely chopped onion

2 cloves garlic, minced

½ cup finely chopped dehydrated sun-dried tomato (not in oil)

2 cups frozen spinach

5 whole wheat lavash flatbread

1 cup crumbled feta

DIRECTIONS

Preheat the oven to 350 degrees.

Beat the eggs along with the milk, salt and pepper and pour into a greased 9- by 13-inch baking dish. Bake for 15 to 18 minutes or until the eggs are set. Remove from the oven.

Meanwhile, heat the olive oil in a medium skillet set over medium heat. Add the onion and garlic and saute for 5 to 7 minutes until softened. Add the chopped sun-dried tomato and saute for 2 minutes to soften the tomato. Stir in the frozen spinach and saute for 1 to 2 minutes to thaw the spinach. Season to taste with salt and pepper.

To assemble the wraps, slice the lavash flatbreads in half crosswise so you have 10 rectangular wraps. Slice the eggs into 10 even rectangles (one lengthwise cut and four crosscuts). Use a spatula to remove the baked eggs and place one egg rectangle towards the bottom of each lavash flatbread. Top the egg with 2 to 3 tablespoons of the spinach mixture and 1 to 2 tablespoons of crumbled feta. Fold up the lavash, burrito-style, with one end open.

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Place the assembled wraps on a tray in a single layer and freeze completely before placing the frozen wraps in a sealed container to store in the freezer. When ready to consume, simply remove a wrap from the freezer, wrap it in a paper towel and microwave it for 2 minutes before toasting it in a toaster or in a pan to crisp up the lavash. Alternatively, heat it in a toaster oven for 5 minutes to thaw and crisp the wrap in one go.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

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