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Hands holding cut eta spinach wrap over a plate.

Spinach Feta Wrap

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  • Author: Amy Estes
  • Total Time: 15 minutes
  • Yield: 2 people 1x
  • Diet: Vegetarian

Description

Protein-packed Egg White Spinach Feta Wrap. That is the perfect breakfast and it can be made ahead. Soft egg whites mixed with hearty spinach and creamy feta cheese paired with vibrant sun-dried tomato puree spread onto a whole grain wrap. This is the BEST way to start your day!

Ingredients

Scale
  • 1 tablespoon butter or oil – for cooking the spinach and eggs
  • 4 cups fresh spinach
  • 1/3 cup chopped sundried tomatoes
  • 1.5–2 cups egg whites
  • Pinch of salt and pepper
  • 1/3 cup crumbled feta cheese
  • 1/3 cup softened cream cheese
  • 1/4 cup sundried tomato paste or regualr toamto paste
  • 2–3 whole-wheat tortillas

Instructions

  1. Heat a medium-sized skillet to medium-low heat, and add oil or butter to the pan to prevent sticking. 
  2. Add the spinach to the pan and toss and cook until slightly wilted. Then add 1/2 of the sundried tomatoes. 
  3. Add the egg whites to a mixing bowl and lightly whisk, then add the whisked egg whites to the pan and top with some of the feta cheese. Toss and cook the egg whites until fluffy and no longer watery then season them with salt and pepper. Once the egg whites are done, remove the pan form the heat. 
  4. Add the cream cheese, toamto spread, and remaining sundried toamtoes to a medium bowl and mix well to combine. Then spread a thin layer of the cream cheese tomato mixture on each tortilla.
  5. Divide the egg white spinach filling between the tortillas then roll each on up by folding in tthe sides of each tortillas then roll each up tightly. 
  6. Return the egg white wraps to the pan and brown both sides over low heat. Remove, let cool then cut and enjoy!

Notes

  • Use large tortillas that are 10 or 12 inches in size to allow enough space for the egg white filling. 
  • Only add a thin layer of the cream cheese filling so the wraps do not become soggy when you brown them. 
  • Leftover wraps can be stored in an airtight container in the refrigerator for up to 3 days. 
  • Freeze these wraps after being fulling cooled in a freezer-safe container in the freezer for up to one month. Defrost overnight in the fridge then reheat in a pan on the stove until fully heated through. 
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Skillet cooked
  • Cuisine: Mediterranean

Find it online: https://pinchmegood.com/starbucks-egg-white-spinach-feta-wrap/