Spinach Feta Egg White Wrap

How to Make Spinach Feta Egg White Wrap

1. 1

   Step 1: Wilt the spinach

   Heat a nonstick skillet over medium heat and add the olive oil. Add the packed spinach and a pinch of kosher salt, tossing until just wilted (about 1–2 minutes). Transfer the wilted spinach to a bowl and leave the skillet lightly greased in the pan.

   For this step

   • 2 cupsFresh baby spinach (packed)
   • 1 teaspoonExtra-virgin olive oil
   • 1/4 teaspoonKosher salt
   
2. 2

   Step 2: Cook the egg whites

   Whisk the liquid egg whites with the black pepper. Pour the egg whites into the same skillet over medium-low heat and let them spread into an even layer. Stir gently once, then smooth the surface and cook until mostly set but still slightly moist on top (2–3 minutes).

   For this step

   • 1 1/2 cupsLiquid egg whites
   • a pinchFreshly ground black pepper
   
3. 3

   Step 3: Add fillings

   Evenly distribute the wilted spinach back over one half of the setting egg whites, then sprinkle the crumbled feta and halved cherry tomatoes over the top. Allow the cheese to warm and the eggs to finish setting for 30–60 seconds.

   For this step

   • 1/4 cupCrumbled feta cheese
   • 6 eachCherry tomatoes, halved
   
4. 4

   Step 4: Assemble the wraps

   Warm the tortillas briefly in a dry skillet or microwave until pliable. Using a spatula, fold or slide the filled half of the eggs onto each tortilla and fold into a wrap (burrito-style or folded in half).

   For this step

   • 2 eachWhole-wheat tortillas (medium)
   
5. 5

   Step 5: Toast to finish (optional)

   Return the assembled wraps to the skillet and toast 1–2 minutes per side over medium heat until golden and slightly crisp, pressing gently to seal. This step is optional but adds a nice texture and keeps the wrap compact for eating.
   
6. 6

   Step 6: Serve and garnish

   Slice the wraps in half if desired and garnish with the chopped fresh herbs and a sprinkle of extra black pepper or a few drops of hot sauce. Serve immediately.

   For this step

   • 1 tablespoonChopped fresh herbs (scallion or dill), optional
   

1. Heat a nonstick skillet over medium heat and add the olive oil. Add the packed spinach and a pinch of kosher salt, tossing until just wilted (about 1–2 minutes). Transfer the wilted spinach to a bowl and leave the skillet lightly greased in the pan.
2. Whisk the liquid egg whites with the black pepper. Pour the egg whites into the same skillet over medium-low heat and let them spread into an even layer. Stir gently once, then smooth the surface and cook until mostly set but still slightly moist on top (2–3 minutes).
3. Evenly distribute the wilted spinach back over one half of the setting egg whites, then sprinkle the crumbled feta and halved cherry tomatoes over the top. Allow the cheese to warm and the eggs to finish setting for 30–60 seconds.
4. Warm the tortillas briefly in a dry skillet or microwave until pliable. Using a spatula, fold or slide the filled half of the eggs onto each tortilla and fold into a wrap (burrito-style or folded in half).
5. Return the assembled wraps to the skillet and toast 1–2 minutes per side over medium heat until golden and slightly crisp, pressing gently to seal. This step is optional but adds a nice texture and keeps the wrap compact for eating.
6. Slice the wraps in half if desired and garnish with the chopped fresh herbs and a sprinkle of extra black pepper or a few drops of hot sauce. Serve immediately.