Ingredients
Units
Scale
- 1/2 cup egg whites (or 2-3 large egg whites)
- 1/2 cup fresh spinach, roughly chopped
- 2 tablespoons crumbled feta cheese
- 1 tablespoon sun-dried tomatoes, chopped
- 1 10-inch whole wheat wrap or tortilla
- 1/2 teaspoon olive oil
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add spinach and sauté until wilted. Drain excess moisture.
- Whisk egg whites with garlic powder, salt, and pepper. Pour into skillet and cook until just set, stirring gently for fluffiness.
- Warm the tortilla in a dry skillet for 30 seconds per side to make it more pliable.
- Layer cooked egg whites, sautéed spinach, sun-dried tomatoes, and crumbled feta in the center of the wrap.
- Fold in the sides and roll tightly from the bottom to form a burrito-style wrap.
- Place seam-side down in a skillet or panini press. Toast until golden and crisp on the outside.
- Serve warm or wrap in foil for later. Enjoy!
Notes
- Don’t overstuff the wrap to avoid tearing.
- Drain spinach well to prevent sogginess.
- Use whole eggs or tofu for variations.
- Make ahead and freeze for up to 2 months.
- Toast after reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 260
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 10mg