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Spinach Feta Wrap

spinach feta wraps filled with tomato cream cheese, sun dried tomatoes, feta & scrambled egg whites
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 4 ounces cream cheese, room temperature
  • 1 teaspoon tomato paste
  • 1¼ teaspoons sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 6 10-inch multigrain tortillas
  • 12 egg whites
  • Cooking spray
  • 5 ounces baby spinach, about 4 cups
  • 2 ounces sun-dried tomatoes packed in oil, finely chopped
  • 2 ounces crumbled feta
  • Freshly cracked black pepper, to taste
  • Cooking spray, for the skillet

Method

  1. In a small bowl, mix together the cream cheese, tomato paste, ¼ teaspoon of the salt, half the garlic powder, and half the onion powder until smooth.

  2. Spread the cream cheese mixture onto the center of each tortilla, dividing evenly.

  3. In a medium bowl, whisk the egg whites with the remaining 1 teaspoon of salt and the remaining garlic powder and onion power until incorporated.

  4. Spray a medium non-stick skillet with cooking spray and heat over medium heat. Once the skillet is hot, add the spinach and cook until wilted, about 5 minutes. Evenly divide the spinach between the tortillas, placing it over the cream cheese mixture. Top the spinach with the feta and sun-dried tomatoes.

  5. Spray the skillet again with cooking spray, then add the egg white mixture. Cook, gently pushing them with a rubber spatula around the pan until opaque and mostly set, about 5 minutes. Divide the scrambled egg whites between the tortillas.

  6. Wipe out the skillet and spray with cooking spray. Return the skillet over medium heat. Fold each wrap like a burrito with the ends tucked in and. Place them seam-sides down in the skillet and cook until golden brown, 2 to 3 minutes per side.