Healthy Egg White & Feta Breakfast Wrap
This high-protein, low-calorie Spinach, Feta & Egg White Wrap combines creamy reduced-fat feta, tender sautéed spinach, and savory egg whites wrapped in soft lavash. Perfect for a quick breakfast or meal prep, it delivers flavor, nutrition, and convenience in one portable wrap.
Ingredients
Wrap Ingredients
- 1 piece Joseph’s lavash bread cut in half
- 1 tsp olive oil
- 14 g sun-dried tomatoes chopped
- 40 g frozen spinach thawed
- 28 g nonfat Greek yogurt about 1 tbsp
- 28 g reduced-fat feta cheese crumbled, about 1/4 cup
- 120 g egg whites about 1/2 cup
Instructions
Assembly & Cooking Instructions
- Cut the lavash bread in half to form two wraps.
- In a small skillet, heat olive oil over medium heat. Add chopped sun-dried tomatoes and frozen spinach.
- Cook until the spinach is fully thawed and the tomatoes develop some color.
- Spread 1 tablespoon of Greek yogurt onto each half of the lavash.
- Divide the sautéed spinach and sun-dried tomatoes evenly on each wrap.
- Sprinkle the crumbled feta evenly over the vegetable layer.
- In the same skillet, pour half of the egg whites and cover. Cook until set, then flip to form a rectangle.
- Repeat with the remaining egg whites for the second wrap.
- Place the cooked egg rectangle onto each wrap. Fold over the ends, then the sides, sealing seam-side down in the pan until golden brown.
- Flip the wraps once golden and serve warm or store for later use.
Notes
- Freezes well for up to a month; wrap tightly in foil or parchment before freezing.
- Reheat in a skillet or microwave until warmed through, then crisp in pan for best texture.