Egg White Wrap with Spinach, Roasted Red Peppers and Feta

Egg White Wrap with Spinach, Roasted Red Peppers and Feta

A healthy start to any morning, this delicious breakfast wrap is loaded with sauteed spinach, roasted red peppers, crumbled feta cheese and grilled to perfection.

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Course: Breakfast

Cuisine: American

Keyword: Breakfast, Egg Whites, Feta, Roasted Red Pepper, Spinach, Wraps

Prep Time: 5

Cook Time: 10

Servings: Wraps

Calories: 385kcal

Equipment

Non-Stick Pan
Rubber Spatula
Offset Spatula or Table Knife
Rubber Tongs
Medium Mixing Bowl
Small Mixing Bowl
Metal Sieve or Fine Mesh Strainer

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.

Notes

This Egg White, Spinach & Roasted Red Pepper Feta Wrap is perfect for meal prep! Make a few for the week, and store in the fridge until ready to reheat. Note that wraps are better eaten with a knife and fork after the first day, but no less delicious!

Not an egg white fan? You can easily use whole eggs instead!

Nutrition