If you’re searching for a fresh, flavorful breakfast or snack that’s both light and satisfying, you’re going to adore this Spinach Feta Egg White Wraps Recipe. Filled with vibrant baby spinach, tangy feta, and sun-dried tomatoes, all wrapped in soft Lavash bread and toasted to perfection, these wraps combine wholesome ingredients and delightful textures in every bite. Whether you’re meal prepping for the week or need a quick grab-and-go option, this recipe is a true crowd-pleaser that feels both nourishing and indulgent.
Ingredients You’ll Need
Simple ingredients that pack a punch make this recipe a breeze to prepare. Each one brings its own special touch, creating a delicious balance of flavors and textures that makes the Spinach Feta Egg White Wraps Recipe so unique.
- Egg whites (32 ounces): The protein-packed base that keeps these wraps light yet filling.
- Baby spinach (5 ounces, roughly chopped): Adds vibrant green color and a fresh, earthy taste.
- Crumbled feta (1/4 cup): Provides a creamy, salty tang that elevates the flavor profile.
- Sun-dried tomatoes (1/4 cup, roughly chopped): Brings a burst of intense, sweet tomato flavor with a chewy texture.
- Sea salt (1/2 teaspoon): Enhances all the other flavors beautifully.
- Garlic powder (1/2 teaspoon): Gives a subtle, aromatic kick without overpowering the dish.
- Italian seasoning (1/2 teaspoon): Adds a nice herbaceous touch that complements the Mediterranean ingredients.
- Ground black pepper (1/4 teaspoon): For a gentle warmth that balances the dish.
- Lavash flatbreads (4 pieces): Soft and pliable, perfect for rolling up the egg mixture.
- Cream cheese (4 ounces): Spread on the flatbread for a smooth, rich contrast to the eggs and veggies.
How to Make Spinach Feta Egg White Wraps Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375 degrees Fahrenheit to get everything ready for baking. This simple step ensures your egg whites will cook evenly and set just right.
Step 2: Combine Ingredients in the Pan
Line a 9×13-inch baking pan with parchment paper for easy cleanup and non-stick benefits. Pour in the egg whites, and then add the chopped baby spinach, crumbled feta, sun-dried tomatoes, sea salt, garlic powder, Italian seasoning, and black pepper. Stir gently but thoroughly to combine so that every bite has a perfect balance of flavors.
Step 3: Bake to Perfection
Transfer the pan to the oven and bake for 25 to 30 minutes. The goal is to have the center of the eggs set firmly without any wobble. This slow baking creates a fluffy but structured egg base that will hold up beautifully when you cut and roll it.
Step 4: Cool and Slice
Once out of the oven, let the egg mixture cool for about 5 minutes. This rest time helps it firm up even more. Use the parchment paper to lift the eggs from the pan easily, then place on a cutting board and slice into four even strips. These strips are the heart of your wraps and make rolling neat and easy.
Step 5: Assemble the Wraps
Take each piece of Lavash flatbread and spread 1 ounce of cream cheese evenly over its surface. Lay one egg strip on top of the cream cheese, then roll the Lavash up tightly around the filling. This layer of cream cheese is not just tasty; it acts as a delicious glue that keeps everything together.
Step 6: Toast to Golden Brown
Heat a frying pan over medium-high heat and toast each wrap on both sides until golden brown and slightly crisp. This step adds an irresistible texture contrast and warms the filling, making the flavors meld even more deeply.
Step 7: Cut and Store
Finally, cut each wrap in half for easy eating. Wrap them individually in aluminum foil or parchment paper for convenient storage. These wraps keep well in the refrigerator for up to four days and can also be frozen for up to three months, perfect for meal prep or busy mornings.
How to Serve Spinach Feta Egg White Wraps Recipe
Garnishes
For a fresh finish, sprinkle a little chopped fresh parsley or dill over the wraps after toasting. A small drizzle of olive oil or a pinch of red pepper flakes can also add an exciting flavor boost that complements the feta and sun-dried tomatoes.
Side Dishes
Pair these wraps with a crisp side salad or some fresh fruit for a balanced meal. They also go well with a simple cucumber yogurt dip or a light tomato salsa for extra zest and freshness on the plate.
Creative Ways to Present
Cut the wraps into bite-sized pinwheels for party platters or brunch spreads. Another fun idea is to add in extra fillings like avocado slices or roasted red peppers before rolling for a personalized twist on this fantastic Spinach Feta Egg White Wraps Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover wraps can be stored in the refrigerator wrapped tightly in foil or parchment paper. They will stay fresh for up to four days, making them a smart and delicious option for quick lunches or snacks throughout the week.
Freezing
This Spinach Feta Egg White Wraps Recipe freezes exceptionally well. Simply wrap each wrap securely in foil or plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to three months without losing quality.
Reheating
To enjoy leftovers, unwrap the frozen or refrigerated wraps and toast them briefly in a skillet over medium heat or warm them in the oven. This method revives the crispness of the Lavash and restores the creamy texture inside, making them taste freshly made.
FAQs
Can I use whole eggs instead of egg whites in this recipe?
Absolutely! Using whole eggs will add richness and a slightly different texture, but it will still work wonderfully. Just keep in mind the nutritional profile will change with the yolks included.
Is there a substitute for Lavash flatbread?
If you can’t find Lavash, try using a large tortilla or pita bread. Just make sure it’s pliable enough for rolling and toasting without cracking.
Can I add other vegetables to the egg mixture?
Yes! Feel free to experiment by adding diced bell peppers, mushrooms, or even onions. Just chop them finely so they cook evenly with the egg whites.
How can I make this recipe vegan?
For a vegan version, replace egg whites with a chickpea flour batter and swap feta and cream cheese for plant-based alternatives. The seasonings and spinach will still bring great flavor.
What’s the best way to reheat without drying out the wraps?
Reheat in a skillet over medium heat with a light cover to prevent drying out, or warm them wrapped in foil in the oven. Avoid using the microwave for long periods as it can make the bread chewy.
Final Thoughts
This Spinach Feta Egg White Wraps Recipe is one of those dishes that feels like a warm hug on a busy morning or a nourishing pick-me-up anytime during the day. It’s packed with fresh flavors, wholesome ingredients, and simple steps that make cooking not only easy but downright enjoyable. I can’t recommend enough giving these wraps a try—you might just find they become your new favorite way to start the day or fuel an afternoon adventure!
Print
Spinach Feta Egg White Wraps Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Spinach Feta Egg White Wraps offer a healthy and delicious way to enjoy a protein-packed breakfast or snack. Combining fluffy baked egg whites with nutrient-rich spinach, tangy feta, and savory sun-dried tomatoes wrapped in soft Lavash bread, this recipe is perfect for meal prepping or on-the-go meals. The wraps are lightly toasted for a crispy finish and have a creamy touch from the cream cheese, delivering great flavor with wholesome ingredients.
Ingredients
Egg White Mixture
- 32 ounces egg whites
- 5 ounces baby spinach, roughly chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, roughly chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
Wrap Assembly
- 4 Lavash flatbreads
- 4 ounces cream cheese
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the egg white mixture, ensuring it cooks evenly.
- Prepare the baking pan: Line a 9×13-inch pan with parchment paper. Pour the egg whites into the pan and add the roughly chopped spinach, crumbled feta, chopped sun-dried tomatoes, sea salt, garlic powder, Italian seasoning, and black pepper. Stir gently until all ingredients are well combined.
- Bake the egg whites: Place the pan in the preheated oven and bake for 25 to 30 minutes, checking that the center has set and no longer jiggles before removing.
- Cool and slice: Remove the baked egg whites from the oven and let them cool for about 5 minutes. Using the parchment paper edges, lift the egg block out of the pan and transfer it to a cutting board. Slice into four equal strips lengthwise.
- Assemble the wraps: Spread 1 ounce of cream cheese onto each Lavash flatbread. Place one egg white strip on top of the cream cheese, then roll the Lavash tightly around the filling to form a wrap.
- Toast the wraps: Heat a frying pan over medium-high heat and toast each wrap on both sides until they are golden brown and slightly crispy. Repeat for all wraps.
- Serve or store: Cut each wrap in half for easier eating. Wrap individually in aluminum foil or parchment paper. Store in the refrigerator for up to 4 days or freeze for up to 3 months for convenient meals later.
Notes
- The egg white mixture can be customized with your favorite herbs or vegetables for variation.
- Use fat-free or reduced-fat cream cheese to reduce calories and fat content.
- Lavash can be substituted with whole wheat or gluten-free flatbread depending on your dietary needs.
- The wraps can be enjoyed cold or warmed up in a microwave or skillet before eating.
- Make sure the egg whites are fully set to avoid any runny texture inside the wraps.
