Toasted Spinach, Feta & Sun-Dried Tomato Egg-White Wraps

Our take on the coffee-shop favorite: fluffy egg whites, garlicky spinach and chewy sun-dried tomatoes rolled in a tortilla with a tangy whipped feta and Greek yogurt spread, then toasted crisp in a dry pan.

Ingredients

• 4 cups (one 32-oz carton) liquid egg whites
• 5 oz baby spinach
• ¼ cup sun-dried tomatoes in oil, drained and chopped
• 4 oz crumbled feta
• ½ cup plain Greek yogurt
• 4 large flour or whole-wheat tortillas

From your pantry: 1 tsp olive oil, ½ tsp garlic powder, ½ tsp dried oregano, salt, pepper.

Instructions

1. Mash half the feta with the Greek yogurt and oregano until creamy to make the spread.
2. Heat the oil in a large nonstick skillet over medium heat. Cook the sun-dried tomatoes for 1 minute, add the spinach and garlic powder and cook until wilted, 1 to 2 minutes. Transfer to a plate.
3. Lower the heat to medium-low, pour in the egg whites with a pinch of salt and pepper, and cook, gently folding, until just set, 4 to 5 minutes.
4. Spread each tortilla with the feta-yogurt spread. Add a line of egg whites, spinach and the remaining feta, fold in the sides and roll up tightly.
5. Wipe the skillet and toast the wraps seam side down over medium heat until golden and crisp, 2 minutes per side.

Tip: Squeeze the cooked spinach in a paper towel before rolling. Excess liquid is what makes a wrap soggy, especially if you freeze them.

Nutrition per serving

Good for

Adapted from Rachel Cooks.

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