Spinach and Feta Wraps

Light, savory Spinach and Feta Wraps made with egg whites and pesto are perfect for a grab-and-go breakfast or lunch.

Prep Time 5

Cook Time 10

Total Time 15

Servings wraps

Spray a nonstick 10-inch skillet with cooking spray and place it over medium heat.
In a small bowl, beat the egg whites and pesto together with a fork.
1 cup egg whites, 2 teaspoons prepared basil pesto
Pour the egg-pesto mixture into the hot skillet.
Stir in the spinach.
1 ½ cups chopped fresh baby spinach leaves
As the eggs start to set, lift the edges with a spatula, allowing uncooked eggs to flow to the bottom of the skillet. Cook until eggs are set but still moist.
Sprinkle the top of the egg mixture with feta. Cover the pan and cook for 1 minute longer. Cut the cooked egg mixture in half.
⅓ cup crumbled feta cheese
Spread mayonnaise on one side of a flatbread. Top with half the sliced tomatoes, then one half of the cooked egg and cheese mixture. Roll up and secure with a toothpick or wrap in parchment. Repeat with the remaining flat bread.
2 tablespoons light mayonnaise, 2 whole-wheat flat breads, 2 medium tomatoes

Use medium-low heat when cooking the eggs to keep them soft and tender.
Wrap tightly in parchment or foil for easy storage or meal prep. These wraps hold up well in the fridge and reheat easily in a microwave or toaster oven.