On mornings I have a little more time than making my typical scrambled eggs for breakfast, I love taking a few extra minutes to make this wrap. Loaded with 20 grams of protein, fresh, sautéed spinach, fire roasted red peppers, a creamy garlic spread, and crumbled feta, it's a delicious start to power me through the day.
INGREDIENTS
- 2 - 8" Flour or Whole Wheat Tortillas I used Ole Xtreme Wellness High Fiber Low Carb Keto Friendly Tortilla Wraps
- 4 Large Eggs (Whites separated from the Yolks) or ½ C. Liquid Egg Whites
- 2 Cups Fresh Spinach
- 1 Jar Fire Roasted Red Pepper Strips or Whole Roasted Peppers, Sliced into Strips
- ½ Cup Fresh Feta Cheese, Crumbled
- ¼ Cup Cream Cheese Softened to Room Temperature
- 1 Tbsp. Olive Oil
- 2 tsp. Garlic Powder
- Salt & Pepper to Taste
DIRECTIONS
Step 1: Gather your ingredients and heat a non-stick pan over medium heat.
Step 2: Add a little olive oil to your pan and sauté the spinach just until it wilts down slightly. Season with salt and pepper.
Step 3: Using rubber tongs, move your sautéed spinach to a metal sieve (or fine mesh strainer) over a medium mixing bowl. You'll want to strain as much of the liquid as possible. Set aside.
Step 4: Give your roasted red pepper strips a quick sauté around the pan to heat. Drain any excess liquid.
Step 5: In the same pan, lower the heat, add your egg whites and scramble using a rubber spatula. Season lightly with salt and pepper.
Step 6: Once the liquid has cooked out, turn off the heat. Sprinkle the egg whites with feta cheese and stir to combine.
Step 7: In a medium bowl, mix thoroughly the cream cheese and garlic powder. Season with salt and pepper.
Step 8: Laying down one of the tortillas onto a cutting board, spread around a thin layer of the seasoned cream cheese.
Step 9: Top the cream cheese mixture with the scrambled egg whites, spinach and roasted red peppers, dividing the ingredients evenly to prepare a second wrap, but being mindful not to over stuff so all of your filling stays inside.
Step 10: To begin the wrap, first fold both of the sides in towards the middle. Fold the bottom up, and then roll the whole wrap over.
Step 11: Wipe out the bottom of your pan and return to medium high heat. Once the pan has come up to temperature, add the wraps to the pan, fold side facing down. Grill for about 2 minutes, and then flip to the reverse side.
Step 12: Serve immediately.
Egg White Wrap with Spinach, Roasted Red Peppers and Feta
Equipment
- Non-Stick Pan
- Rubber Spatula
- Offset Spatula or Table Knife
- Rubber Tongs
- Medium Mixing Bowl
- Small Mixing Bowl
Ingredients
- 2 Each 8" Flour or Whole Wheat Tortilla I used Ole Xtreme Wellness High Fiber Low Carb Keto Friendly Tortilla Wraps
- 4 Large Eggs (Whites separated from the Yolks) or ½ C. Liquid Egg Whites
- 2 Cups Fresh Spinach
- 1 Jar Fire Roasted Red Pepper Strips or Whole Roasted Peppers, Sliced into Strips
- ½ Cup Fresh Feta Cheese, Crumbled
- ¼ Cup Cream Cheese Softened to Room Temperature
- 1 Tbsp. Olive Oil
- 2 tsp. Garlic Powder
- Salt & Pepper to Taste
Instructions
- Gather your ingredients and heat a non-stick pan over medium heat.
- Add a little olive oil to your pan and sauté the spinach just until it wilts down slightly. Season with salt and pepper.
- Using rubber tongs, move your sautéed spinach to a metal sieve (or fine mesh strainer) over a medium mixing bowl. You'll want to strain as much of the liquid as possible. Set aside.
- Give your roasted red pepper strips a quick sauté around the pan to heat. Drain any excess liquid.
- In the same pan, lower the heat, add your egg whites and scramble using a rubber spatula. Season lightly with salt and pepper.
- Once the liquid has cooked out, turn off the heat. Sprinkle the egg whites with feta cheese and stir to combine.
- In a medium bowl, mix thoroughly the cream cheese and garlic powder. Season with salt and pepper.
- Laying down one of the tortillas onto a cutting board, spread a thin layer of the seasoned cream cheese all around and up to the edges.
- Top the cream cheese mixture with the scrambled egg whites, spinach and roasted red peppers, dividing the ingredients evenly to prepare a second wrap, but being mindful not to over stuff so all of your filling stays inside.
- To begin the wrap, first fold both of the sides in towards the middle. Fold the bottom up, and then roll the whole wrap over.
- Wipe out the bottom of your pan and return to medium high heat. Once the pan has come up to temperature, add the wraps to the pan, fold side facing down. Grill for about 2 minutes, and then flip to the reverse side.
- Serve immediately.
