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

Scale

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

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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.