Heat a pan with a little olive oil on medium heat and cook the spinach for 3-4 minutes until its wilted.

Whisk the eggs and add them to the pan with the spices and feta cheese. Scramble the eggs and cook on medium/low for about 7-10 minutes until the eggs are cooked through.

Assemble your breakfast wraps with a layer of pesto spread in the center of each wrap followed by the eggs. Roll the wrap tightly and wrap in parchment paper or foil.

Store the wraps in a freezer-safe bag or container for up to 2 months, or refrigerate if consuming within 3-4 days.

To reheat: microwave from frozen for 1 minute, then bake on 350 F for 5-6 minutes, or grill on a pan to crisp. You can also microwave them fully for 2 minutes on high, or let them defrost overnight in the fridge then toast or grill.