For the yogurt sauce

1. In a blender or the bowl of a small food processor, process the yogurt with the garlic and half of the roasted red pepper. Blend until smooth. Take 1 tablespoon and spread down the middle of the tortilla. Cover the rest and refrigerate for another use.

For the wrap

1. Chop the other half of the pepper. Set a non-stick pan over medium heat. Add the oil to the pan and once hot, add the chopped pepper and spinach and a pinch of salt and cook until just wilted, about 1-2 minutes. Remove mixture from pan and place on the tortilla.
2. In a bowl, whisk the eggs with the milk, then pour into non-stick pan and cook for one minute. Do not stir. Using a spatula, gently fold and lift the egg mixture, allowing the uncooked portions to flow under and cook. Cook for 3-4 minutes or until eggs are cooked, but still moist. Place on top of spinach. Garnish with feta cheese and roll up.