Egg White and Spinach Breakfast Wraps
Fluffy egg whites embrace wilted spinach and tangy feta, while sundried tomatoes add bursts of intense flavor.
Perfect for busy mornings, these wraps come together in just 15 minutes and can be prepped ahead for an effortless morning routine!
Variations & Substitutions
Try swapping the cream cheese for hummus for a Mediterranean twist. For extra protein, add sautéed mushrooms or diced chicken. Not a fan of feta? Use gouda or cheddar instead.
I love adding diced bell peppers or cherry tomatoes for extra color and crunch. You can also use egg beaters or liquid egg whites if you don’t want to separate eggs.
Tips & Tricks for Perfect Results
The key to a perfect wrap is managing moisture. I always let my spinach mixture drain on paper towels to prevent soggy wraps. When cooking egg whites, use medium-low heat to prevent browning and keep them fluffy.
Warming your tortilla slightly makes it more pliable and easier to roll. For the best results, cook your eggs just until set – overcooked egg whites can become rubbery.
Making the Recipe Stand Out
I like to add a sprinkle of everything bagel seasoning or red pepper flakes for extra zip! Sometimes I’ll drizzle hot sauce or add fresh herbs like basil or chives. The key is balancing healthy ingredients with satisfying flavors.
Storage & Reheating
You can make them ahead and store them in the fridge for up to 5 days, wrapped tightly in foil. For freezing, skip ingredients that don’t freeze well like fresh greens or avocado.
When reheating, the oven method gives the best results – 300°F for 10-15 minutes in the foil. If you’re in a hurry, use a skillet with a lid over medium heat for about 10 minutes, flipping halfway through.
Egg White and Spinach Breakfast Wraps
Ingredients
- 3 large egg whites
- 2 cups fresh spinach
- 1 MultiGrain flatbread or tortilla
- 2 tablespoons reduced-fat feta crumbles
- 1 tablespoon garden vegetable cream cheese
- 1 tablespoon sundried tomatoes finely diced
- 1/2 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a small pan over medium-low heat. Add sundried tomatoes and cook for 3-4 minutes until softened.
- Add spinach to the pan, cover and cook for 2-3 minutes until wilted. Remove the vegetable mixture and set aside.
- Wipe the pan clean and return to medium-low heat. Pour in egg whites, give them a quick stir, cover and cook for 4-5 minutes until fully set.
- While eggs cook, spread cream cheese on your wrap. Layer the wilted spinach mixture and feta cheese.
- Place the cooked egg whites on top of the feta and roll the wrap tightly.
