In a medium bowl, crack the large eggs and whisk them until well combined. Heat a non-stick skillet over medium heat and add a tablespoon of butter or olive oil. Pour in the eggs, stirring gently as they cook for about 3-4 minutes until fluffy. Season with salt and pepper, then transfer the scrambled eggs to a plate to cool.

Wipe the skillet clean with a paper towel and return it to the heat. Add another teaspoon of butter or olive oil, letting it melt. Toss in the baby spinach and sauté for around 2-3 minutes until it wilts. Remove the spinach from the skillet and place it on a separate plate to cool slightly.

Lay out your whole-wheat tortillas on a clean surface. Gather your cool eggs, sautéed spinach, halved cherry tomatoes, and crumbled feta cheese for assembly.

On each tortilla, layer a quarter of the scrambled eggs, a portion of wilted spinach, a handful of halved cherry tomatoes, and a sprinkle of feta cheese. Fold in the sides and roll tightly from the bottom to create a burrito-style wrap.

Place assembled wraps in a zip-top bag, squeezing out as much air as possible. For long-term storage, wrap each in aluminum foil to prevent freezer burn. Lay flat in the freezer.

When ready to enjoy, microwave a wrap on high for about 2 minutes until heated through.