Description
This Spinach Feta Wrap is a delicious and healthy breakfast option featuring fluffy scrambled egg whites, wilted baby spinach, tangy sun-dried tomatoes, creamy feta, and a smooth tomato cream cheese spread all wrapped in hearty multigrain tortillas and lightly toasted to perfection.
Ingredients
Spread Ingredients
- 4 ounces cream cheese, room temperature
- 1 teaspoon tomato paste
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Wrap Ingredients
- 6 10-inch multigrain tortillas
- 12 egg whites
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Cooking spray (for skillet)
- 5 ounces baby spinach (about 4 cups)
- 2 ounces sun-dried tomatoes packed in oil, finely chopped
- 2 ounces crumbled feta cheese
- Freshly cracked black pepper, to taste
Instructions
- Prepare the cream cheese spread: In a small bowl, mix together the cream cheese, tomato paste, ¼ teaspoon of the sea salt, half the garlic powder, and half the onion powder until the mixture is smooth and creamy, perfect for spreading on the tortillas.
- Spread on tortillas: Evenly divide and spread the cream cheese mixture onto the center of each of the 6 multigrain tortillas, creating a flavorful base layer for the wrap fillings.
- Whisk egg whites: In a medium bowl, whisk the 12 egg whites with the remaining 1 teaspoon of salt, the rest of the garlic powder, and the remaining onion powder until all ingredients are fully incorporated and the mixture is uniform.
- Wilt spinach: Spray a medium non-stick skillet with cooking spray and heat over medium. Once hot, add the baby spinach and cook, stirring occasionally, until wilted and tender, about 5 minutes. Divide the cooked spinach evenly over the cream cheese spread on each tortilla.
- Add feta and sun-dried tomatoes: Sprinkle the crumbled feta and finely chopped sun-dried tomatoes evenly over the spinach on each tortilla. Add freshly cracked black pepper to taste.
- Cook scrambled egg whites: Spray the skillet again and pour in the egg white mixture. Cook over medium heat, gently pushing the eggs with a rubber spatula until they become opaque and mostly set, about 5 minutes. Evenly divide the scrambled egg whites among the tortillas, placing them on top of the layered fillings.
- Toast the wraps: Wipe out the skillet and spray again with cooking spray. Return to medium heat. Fold each tortilla like a burrito, tucking in the ends, and place them seam-side down in the skillet. Cook until golden brown on each side, about 2 to 3 minutes per side, ensuring a warm, crispy exterior.
Notes
- You can use whole eggs instead of egg whites if preferred.
- For a dairy-free version, substitute the cream cheese and feta with vegan alternatives.
- To add extra flavor, consider incorporating chopped fresh herbs like dill or parsley.
- The wraps are best enjoyed fresh but can be wrapped tightly and refrigerated for up to 2 days.
- Reheat the wraps in a skillet or toaster oven to maintain the crispiness.
