Egg White Spinach Wrap (Printer-Friendly Layout)
You get a cozy wheat tortilla stuffed with egg whites, spinach, and feta—makes a chill, satisfying breakfast.
# Ingredients You'll Need:
→ Wrap Components
01 -
Olive oil or a spritz of non-stick spray, for the pan
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A pinch of ground black pepper, more if you like
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Salt, just a bit, taste as you go
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2 egg whites
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0.5 cup fresh spinach, roughly chopped
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3 tbsp sun-dried tomatoes, chopped up
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2 tbsp feta cheese, broken into small pieces
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1 large whole wheat tortilla
# Step-by-Step Instructions:
01 -
Cut the finished wrap into two pieces and enjoy it right away to keep things crispy and fresh.
02 -
Put your wrapped tortilla seam-down on a hot pan or in a panini maker and crisp up the outside until it’s nice and golden.
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Tuck both edges inside, then roll everything up snug from the bottom to lock in your fillings.
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Spread your tortilla flat. First pile on the soft spinach, then feta, next your sun-dried tomatoes, and finish by adding the rolled egg whites down the middle.
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With the same pan or a new one, cook the spinach with some salt and pepper for a couple of minutes, just until it shrinks down.
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Fold the cooked egg whites a couple of times so you’ve got a tight log. This makes them easier to wrap up.
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Warm your non-stick pan on medium. Lightly oil it, pour in the egg whites, season, and cook until they’re set but still soft.
# Extra Tips and Tricks:
01 -
Watch your spinach and take it off the heat before it gets watery and limp.
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Giving your wrap a quick toast keeps everything crunchy and seals it together better.
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A good non-stick pan makes cooking egg whites a breeze and stops them from clinging.