Spinach Feta Egg White Wraps
This spinach feta egg white wrap recipe is the best Starbucks copycat recipe that you need to add to your meal prep rotation. These wraps are light yet satiating, protein packed and so much better made at home!
Servings: 4 wraps
Ingredients
- 2 oz cream cheese softened
- 1/3 cup sun-dried tomatoes drained and chopped
- 1 tsp tomato paste
- 1 tbsp parmesan cheese
- 2 cups egg whites
- 2 cups fresh spinach chopped
- 1/2 cup crumbled feta plus more for topping
- 1/2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 Lavash wraps
Instructions
- In a small mixing bowl, combine 3 tablespoons of the sun-dried tomatoes with softened cream cheese, tomato paste and parmesan cheese. Mix well until combined and set aside.
- In a larger mixing bowl, combine the egg whites, remaining sun-dried tomatoes, feta cheese, Italian seasoning, red pepper flakes, salt and black pepper. Whisk to combine.
- Heat a large frying pan (12" or larger) over medium-low heat. Add a small amount of avocado or vegetable oil or spray with cooking spray. Gently sauté the chopped spinach, just until lightly wilted. Add the egg white mixture to the pan and stir to evenly distribute the mix ins.
- Cover the pan with the lid and allow the egg whites to cook undisturbed until completely set, about 5 minutes. Remove the egg whites from the heat and allow to cool for at least 5 minutes.
- Spread 1/4 of the sun-dried tomato cream cheese in an even layer over 1/2 the lavash wrap, being sure to leave 1/2 inch around the edges. Top cream cheese with 1/4 of the egg whites and a sprinkle of feta.
- Fold up the wrap by folding the bottom up and sides in over the egg whites, then roll all the way up. Repeat with remaining wraps and filling.
- Heat the frying pan over medium heat. Add wraps seam side down to the dry pan and toast until golden brown and crispy, about 4-5 minutes on each side.