Spinach, Herb & Feta Wrap Ruled Me

Spinach Feta Wrap With Garlic (Low Calorie) All Nutritious

5. To assemble, just spread some of the sun-dried tomatoes spread onto the wrap, layer on the cooked egg whites and spinach, another sprinkle of feta cheese, and wrap it up like a burrito. 6. Heat up the pan you cooked the eggs and spinach in and gently brown both sides of the wrap to help it stay together and get it nice and crispy.

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Next, season with 1/2 tsp of onion powder and a pinch of salt, and set aside. Next, whisk together 1 cup of egg whites, 1/2 tsp of garlic powder, and salt and pepper to taste.To that same pan the spinach cooked in, adding a drizzle more oil if needed, pour in half of the eggs. Reduce the heat to medium-low and let the eggs sit.

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Prepare your Breakfast Wrap. Meanwhile, grab a sheet of lavash flatbread and spread a generous 31g of reduced-fat cream cheese over its surface. Season with a dash of salt & pepper, setting the stage for a delightful burst of creaminess. Assemble your masterpiece by placing the cooked egg mixture onto the cream cheese-laden lavash.

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Step 2: Cook your egg whites. When the oil is hot and shimmering, pour in the egg whites. Season with salt and pepper. Cook, stirring, until opaque and soft-firm. Form the egg whites into a rectangle, then slide them into the middle of the tortilla.

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Remove from heat and cut into 5 pieces. Meanwhile, melt the softened cream cheese in the microwave for 20-30 seconds, then mix in sundried tomatoes and salt & pepper to taste. Spread each whole wheat wrap with a bit of the cream cheese spread, then top with spinach. Add egg white, then top with feta and extra sundried tomatoes.

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Warm tortilla in a large skillet over medium heat. Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.

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Place the cooked egg white over the spinach, in the center of the flatbread. Fold the egg white in thirds so you can wrap the tortilla around it. Add the wrap back to the hot pan and toast it on both sides. Cut in half and serve immediately. Because of the high water content of both spinach and egg whites, these wraps don't freeze well.

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Place spinach on the pan with a little avocado oil, sea salt and pepper. Layer ingredients on lavash wrap. Start with cream cheese, egg whites, sauteed spinach, sundried tomatoes, roasted red peppers and feta cheese. *Remember to let these cool if prepping to store in the freezer*. Roll up the wrap and place back on stove to heat up on both sides.

Spinach, Herb & Feta Wrap Ruled Me

How to make spinach feta wraps: Whisk the egg whites together to a bowl and set aside. Warm large skillet over medium heat and sauté the sun-dried tomatoes and spinach in some oil until fragrant then remove from skillet and set aside. Grease skillet again and cook the eggs in a skillet until fluffy and ready.

Spinach, Herb & Feta Wrap Ruled Me

Sauté the spinach in a bit of olive oil. In a dry pan, heat the tortilla over low heat. When soft and pliable, take the tortilla and put it on a cutting board. Add the egg white, spinach and tomatoes in the middle. Sprinkle the feta on and season to taste. Wrap and return to the skillet to grill on both sides. Enjoy hot!

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Wilt spinach: Moving quickly, add the spinach to the pan and cook for 1-2 minutes, until wilted. Assemble and fold: Add the egg white omelette to the center of the tortilla, followed by the spinach. Sprinkle the feta cheese and chopped sun dried tomatoes on top. Wrap it up and enjoy immediately.

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Instructions. Place the egg whites* into a bowl and whisk until combined. Set aside. Heat a large skillet pan over medium heat. Add the olive oil from the sun dried tomatoes to the skillet. When the olive oil is fragrant, add the spinach to the skillet and sauté until it is wilted (about 2-3 minutes).

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Whisk the egg whites with a little more salt, garlic and onion powder. Sauté the spinach in a skillet until it's wilted, then divide it between the tortillas with the feta and sun-dried tomatoes. Make the egg white omelet filling. Fill each wrap with some of the cooked egg whites. Roll up the wraps, burrito-style, so that the ends are tucked.

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While the egg is cooking, spread wrap with cream cheese. On top of cream cheese, layer on spinach and then feta. Once egg is cooked, place on top of feta cheese. Wrap tightly into a roll. If desired, return to dry pan (medium heat) to crisp outside of wrap. Start seam side down and flip after 2-3 minutes or until golden brown on each side.

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Next, add four egg whites to the pan, using your spatula to scramble the mix as it cooks. Before it's done cooking, add your feta cheese and place the scrambled filling onto your tortilla wrap. Season your egg scramble with black pepper and pink Himalayan salt, then fold the tortilla to secure the mix inside of it like a burrito.

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Heat a saucepan over medium heat and cook spinach until wilted. Transfer the spinach to some paper towels or a dish towel and squeeze out the liquid. Place the spinach in a bowl and mix in the cream cheese and sun-dried tomatoes, oregano garlic powder and salt. Add the egg whites to the pan and cook until soft.