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Simple Recipes for Every Day

Spinach Feta Wrap

spinach feta wrap with egg whites and sun dried tomatoes and cream cheese
  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 1/3 cup cream cheese, room temperature
  • 1 tsp tomato paste, from a tube (that way you don't waste a whole can) 
  • 1 1/4 tsp fine sea salt
  • 2 pinches garlic powder
  • 2 pinches onion powder
  • 6 multigrain tortillas or wraps (10 inch)
  • cooking spray
  • 12 eggs (whites only)
  • 1 (5 oz) box baby spinach, about 4 cups
  • 2 oz sun-dried tomatoes, about 10 from an oil packed jar, finely chopped
  • 2 oz feta, crumbled
  • pepper to taste

Method

  1. In a small bowl mix together the cream cheese, tomato paste, 1/4 teaspoon salt, 1 pinch garlic powder and 1 pinch onion powder until smooth.
  2. Spread the tomato cream cheese onto the center of the tortillas, dividing evenly.
  3. In a medium bowl whisk the egg whites together with remaining 1 teaspoon salt, 1 pinch garlic powder and 1 pinch onion power until smooth.
  4. Spray a medium non-stick skillet, with cooking spray and set it over medium heat. When the skillet is hot, add the spinach and cook until wilted, about 5 minutes. Divide the spinach evenly between the tortillas, placing it on top of the cream cheese, along with the feta and sun-dried tomatoes.
  5. Spray the skillet again with cooking spray and cook the egg whites, gently pushing them around the pan until mostly firm, about 5 minutes. Divide the eggs between the tortillas.
  6. Wipe out the skillet and spray with cooking spray. Alternatively you can heat a panini press to medium heat. Fold each wrap up like a burrito so that the ends are tucked and none of the filling will fall out. Place them into the skillet or panini press as many will fit at a time. Cook until golden brown on both sides, about 4-6 minutes total.