Spinach, Feta, and Egg White Breakfast Wraps by Thechowdown

Ingredients

• 2 oz cream cheese, softened
• 3 tbsp sun-dried tomatoes, drained and chopped (for cream cheese mixture)
• 1 tsp tomato paste
• 1 tbsp parmesan cheese
• 2 cup egg whites
• 1/3 cup sun-dried tomatoes, drained and chopped (for egg mixture)
• 1/2 cup feta cheese, crumbled (plus extra for topping)
• 2 cup fresh spinach, chopped
• 1/2 tsp italian seasoning
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 lavash wraps

Instructions

1. Combine 3 tablespoons of sun-dried tomatoes with softened cream cheese, tomato paste, and parmesan in a small bowl; set aside.
2. Whisk egg whites, remaining sun-dried tomatoes, feta, Italian seasoning, red pepper flakes, salt, and pepper in a large bowl.
3. Heat a large 12-inch frying pan over medium-low heat with a light coating of oil; sauté chopped spinach until lightly wilted.
4. Pour the egg white mixture into the pan, stir to distribute ingredients, cover with a lid, and cook undisturbed for 5 minutes until set.
5. Remove eggs from heat and allow to cool for 5 minutes before slicing into 4 portions.
6. Spread 1/4 of the cream cheese mixture onto each lavash wrap, leaving a 1/2-inch border, top with an egg portion and extra feta, then fold and roll tightly.
7. Toast wraps in a clean, dry frying pan over medium heat for 4-5 minutes per side until golden brown and crispy.