Spinach, Egg White and Feta Wrap
A delightful and satisfying breakfast option combining fluffy egg whites, vibrant spinach, and tangy feta, perfect for meal prep and busy mornings.
Ingredients
Wrap Filling
- 2 cups egg whites Light and airy, packed with protein.
- ¼ cup sun-dried tomatoes, finely chopped Adds a rich, tangy sweetness.
- 2 cups fresh spinach, finely chopped Nutrient-dense, brings fresh taste.
- ½ cup crumbled feta cheese Creamy and salty, adds richness.
Wraps and Spreads
- 4 pieces lavash wraps (or whole wheat tortillas) Soft and pliable for filling.
- ¼ cup whipped cream cheese Adds creaminess and helps fillings stick.
- cooking spray for greasing Ensures easy removal and cleanup.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray.
- Pour the egg whites into the prepared baking dish and sprinkle chopped sun-dried tomatoes, spinach, and feta cheese evenly over the top. Stir gently to distribute without fully mixing.
Baking
- Place the baking dish in the oven and bake for 18-22 minutes, or until the egg whites set fully, with no jiggly center.
- Let the baked egg mixture cool for a few minutes before slicing it into four equal squares.
Assembly
- Lay each lavash wrap flat and spread approximately 1 tablespoon of cream cheese in the center.
- Place one egg white square on top of the cream cheese in each wrap. Optionally, sprinkle with black pepper or hot sauce.
- Tuck in the sides of the wrap, then roll it tightly from the edge closest to you until sealed.
Cooking
- Heat a non-stick skillet over medium heat and place each wrap seam-side down. Toast for about 1-2 minutes on each side until golden brown.
- Serve warm or allow to cool completely when meal prepping.
Notes
Mix veggies evenly in the egg whites to create distinct layers. Allow wraps to cool before storage to avoid sogginess. Don't skip toasting for desired crunch.