Spinach Feta Egg White Wraps

The easiest breakfast meal prep made with baked egg whites, spinach, feta, and sun-dried tomatoes rolled in whole-wheat lavash. Freezer-friendly too.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings wraps

Calories 244kcal

Author Amee

Preheat the oven to 350 degrees F. and line a 9x13 baking dish with parchment paper, making sure it comes up the sides. Spritz with cooking spray and set aside.
Whisk the egg whites with the garlic powder and pour them into the pan.
Top with chopped spinach, sundried tomatoes, feta, and salt and pepper.
Bake for 20-25 minutes until the eggs are set. Cool completely before assembling the wraps.
When the egg bake has completely cooled, remove the parchment from the pan. Cut in half lengthwise, then into 3rds making 6 even slices.
Spread the cream cheese on each lavash half (the Trader Joe's ones are already perforated for easy spliting. Then place an egg slice in the middle.
Fold one side over the egg, then roll it up like a burrito. Wrap in plastic wrap or foil and refrigerate until ready to eat for up to 4 days.
To reheat: Heat a non-stick skillet over medium- medium-high heat and toast about 2-3 minutes per side. You can also microwave them for 30-45 seconds.

Amazon has 9x13 pan parchment liners that are great for lining the baking dish if you don't mind spending a little extra for convenience. I use a glass baking pan, but metal works too.
I highly recommend toasting the wraps in a dry non-stick skillet or cast-iron skillet for the best texture. I know that some people like to use the air fryer for crisping, but I prefer the skillet method.
These are best consumed within 3-4 days, or they will start to get soggy in the fridge.