Featured Recipe

Spinach Feta Egg White Wrap

Name: Spinach Feta Egg White Wrap
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Yield: 1 wrap
Ingredients: 2 tablespoons cream cheese softened; 1 tablespoon basil pesto substitute for sun-dried tomato spread; pinch salt; pinch black pepper; 1 teaspoon butter; 1 cup fresh baby spinach rough chopped; 2 tablespoons diced roasted red peppers substitute for sun-dried tomatoes; 1/8 teaspoon smoked paprika; 1/8 teaspoon garlic powder; 3/4 cup egg whites; 1/4 cup crumbled goat cheese substitute for feta; 1 large lavash wrap or flour tortilla

By Kate

Created on 30 January 2026

Sauteed spinach with sun-dried tomatoes folded into egg whites then wrapped with feta cheese and a creamy herb spread. Toasted until crisp. Uses fresh spinach, cream cheese whipped with pesto instead of sun-dried tomato spread, and goat cheese swapped for feta to add tang. Technique focuses on even cooking of egg whites without breaking up the mix-ins. Wraps toasted seam side down for a golden crust that holds everything tight. Adjustable timings for stovetop and advice on handling thin wraps prone to tearing. Quick breakfast or light lunch with savory, slightly tangy profile and creamy texture contrast.

Prep: 7 min

Cook: 12 min

Total: 19 min

Serves: 1 wrap

breakfast healthy quick meal

Introduction

Egg whites lurking in the fridge? Spinach wilted too fast? Time to pull a quick savory wrap that changes pace. Forget just tossing eggs on toast. Cream cheese gets a quick twist with pesto, swapping sun-dried tomatoes for fresh herbal punch. Roasted red peppers sneak in their own sweetness, mixing with smoky paprika and garlic for complexity. The skillet sizzles softly, the spinach collapsing under low heat before egg whites pool over bare leaves. A delicate cover traps steam, creating fluffy pockets turning from glossy to matte. Careful folding keeps the soft cooked egg inside the wrap tight. Toasting seals flavor, a sharp golden crust snapping faintly under finger pressure. Goat cheese stands in for feta, more creamy tang, easier melt. Not just breakfast, this quick meal holds if you roll smart and time it right. No wasted bits, no cracked wraps. Skill and timing, that’s what it takes.

Ingredients

2 tablespoons cream cheese softened

1 tablespoon basil pesto substitute for sun-dried tomato spread

pinch salt

pinch black pepper

1 teaspoon butter

1 cup fresh baby spinach rough chopped

2 tablespoons diced roasted red peppers substitute for sun-dried tomatoes

1/8 teaspoon smoked paprika

1/8 teaspoon garlic powder

3/4 cup egg whites

1/4 cup crumbled goat cheese substitute for feta

1 large lavash wrap or flour tortilla

About the ingredients

Swapping sun-dried tomato spread with basil pesto brightens the spread lends fresh herbal tones. Cream cheese consistency important–soften at room temp or microwave briefly in short bursts or cream won’t blend well. Roasted red peppers stand in for sun-dried tomatoes for simpler prep and sweeter notes–use jarred drained peppers to avoid excess moisture. Goat cheese works better than feta for easy melting and creamier tang; prone to crumbling less. Use baby spinach–quick wilt and no need to chop too finely. Egg whites can come pre-packaged but make sure fresh or pasteurized safe brand. Lavash wraps thin and flexible; look for fresh packs to avoid cracks. Flour tortillas or whole wheat make workable substitutes but flavor shifts. Butter critical for wilt and layers of flavor; oil works but less richness.

Method

Make the herb cream cheese spread

Whip softened cream cheese with pesto until creamy and smooth. Add salt and pepper to taste. Set aside at room temp to keep soft. The pesto replaces original sun-dried tomato spread adding fresh basil notes, balancing richness and herbaceousness.

Wilt spinach and prepare mix-ins

Heat butter in an 8-inch nonstick skillet over medium. Toss in spinach, stir just until leaves lose volume and become limp. Should hear immediate sizzle, wilt within about 1-2 minutes. Add diced roasted red peppers, sprinkle smoked paprika and garlic powder. Stir briefly to combine and wake up spices without burning. The peppers bring bright sweetness while paprika adds smoky warmth.

Cook egg whites gently

Pour egg whites evenly over spinach mixture without stirring. Let spread naturally covering spinach chunks. Cover pan with a tight-fitting lid immediately. Lower heat to medium low. Cook slowly–listen for quiet bubbling–so whites set softly without toughening edges. About 4-7 minutes, depending on your stove; watch for opaque surface and no glossy areas. If parts remain runny near edges, swirl pan gently to redistribute. Remove from heat but keep lid on. Rest 5 minutes to let residual heat finish cooking and firm up the custard-like texture.

Assemble the wrap

On clean surface, open lavash or tortilla. Spread even layer of pesto cream cheese, covering fully but not too thick. Spoon cooled egg whites with spinach mixture over spread. Scatter crumbled goat cheese across the top so each bite gets that tangy creaminess. Goat cheese is softer and tangier than feta, adding a fresh twist and cream dream. Avoid overfilling to prevent tearing during rolling.

Roll and seal

Fold bottom edge up over filling, fold in sides snugly, then roll tightly but gently. Thin lavash can tear; if fragile, roll loosely and handle with care. Keeps filling contained without squeezing out. Wrapping technique important–seal seams well to avoid oozing and help with crispness later.

Crisp the wrap

Wipe out skillet clean with paper towel to remove moisture and burned bits. Place pan over medium heat, no oil. Place wrap seam side down first for seals to stick. Toast 2-3 minutes until underside develops golden crust. Flip carefully, toast other sides for same duration until evenly browned and crispy. Listen for faint crackle as surface firms crisp. If heat too high, wrap scorches or tears.

Serve

Cut wrap in half diagonally for easy handling. Eat as is or customized with hot sauce or tangy mustard. Keeps well briefly; crispness fades so eat shortly after crisping. Can wrap in foil and reheat in pan for crispness revival.

Technique Tips

Getting the egg whites to cook evenly is the trickiest part. Avoid stirring so you get fluffy pockets with spinach dispersed rather than scrambled. Lid traps steam and prevents tough edges. Resting off heat finishes cooking gently. Watch the pan; if bubbling violent, burn edges. Medium-low consistent heat is key. Rolling thin wraps demands patience; overstretching causes ruptures. Toasting seam side down seals the wrap and crisps exterior to hold filling. Clean pan dry before toasting to get even browning–wet pan steams rather than crisps. Flip carefully to prevent tearing. Timing 2-3 minutes a side but watch the crust form–adjust stove heat if necessary. Use aroma and color changes as doneness clues instead of the clock. Slice and serve immediately for best texture.

Chef's Notes

💡 Extra flavor? Use fresh herbs with the cream cheese mix. Oregano or thyme work well. If cream cheese isn’t soft enough it’ll clump. Microwave it briefly. Keep an eye on it.
💡 Roasted peppers can vary in moisture. Drain them well so your filling isn’t soggy. Another option? Use fresh bell peppers. Adds crunch.
💡 Don’t just eyeball the egg whites. Measure carefully to avoid too much filling. Wrapping them too tightly can cause tearing. Handle the wrap gently.
💡 Watch the pan when toasting; heat too high causes burning. If wrap darkens too fast, lower heat. Crisping should take time for a good texture.
💡 Need to store leftovers? Keep wrap in foil. Refire in a skillet for crisp. Left too long and texture changes. Or eat right away.