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Egg Wrap

Simple, easy, and healthy Egg Wraps made with whole wheat tortillas, spinach and feta-filled egg whites, pesto, and tomatoes. These wraps make the perfect healthy breakfast or lunch. They're loaded with good ingredients, lots of protein, and tons of flavor!
Course Breakfast, lunch
Cuisine American
Keyword egg wrap
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Egg wrap
Calories 226kcal
Author Chelsea Lords
Cost $1.76

Ingredients

  • 1/2 cup liquid egg whites (like AllWhites -- found in cartons by regular eggs)
  • 1 teaspoons prepared fresh basil pesto Note 1
  • 3/4 cups fresh baby spinach leaves, coarsely chopped or torn
  • 2 and 1/2 tablespoons crumbled feta cheese
  • 1 tablespoon light mayo
  • 1 whole wheat tortilla or whole wheat flatbread
  • 1 small roma tomato, thinly sliced
  • Sat and pepper

Instructions

  • PREP: Spray a nonstick 10-inch skillet with cooking spray and put over medium heat. In a small bowl, whisk the egg whites and pesto with a fork until combined. Season with salt and pepper.
  • EGG WHITES: Pour egg white mixture into the skillet and stir in the chopped spinach. As the eggs begin to set, lift the edges with a spatula to allow the uncooked eggs to flow to the bottom of the skillet. Cook until the eggs are set but still moist. Sprinkle the feta cheese on top.
  • COOK: Cover skillet with a lid and cook for 1 minute longer and then remove from heat. Using a spatula, lift one side of the egg whites and fold over the other side.
  • TORTILLA: Meanwhile, spread the mayo evenly over the flatbread or tortilla. Add thinly sliced tomatoes on the tortilla. Hold the pan right above the tortilla and slide the folded egg white mixture right onto one half of the tortilla.
  • ROLL: Roll the wrap tightly (secure with toothpicks if desired) and cut in half. Enjoy immediately.

Notes

Note 1: I recommend a freshly made pesto, not the shelf stable preserved pestos. Use your own homemade pesto if you have some, or the freshly made ones in the refrigerated section of the grocery store. I personally use and love Rana’s Basil pesto in Egg Wraps (unless I do happen to have some homemade pesto!).

Nutrition

Serving: 1egg wrap | Calories: 226kcal | Carbohydrates: 22.4g | Protein: 17.2g | Fat: 8.4g | Cholesterol: 10mg | Sodium: 439.5mg | Fiber: 4.2g | Sugar: 7.2g