Spinach Feta Wrap

• servings: 6 servings
• total time: 35 minutes

Ingredients

4 ounces cream cheese, room temperature

1 teaspoon tomato paste

1¼ teaspoons sea salt

¼ teaspoon garlic powder

¼ teaspoon onion powder

6 10-inch multigrain tortillas

12 egg whites

Cooking spray

5 ounces baby spinach, about 4 cups

2 ounces sun-dried tomatoes packed in oil, finely chopped

2 ounces crumbled feta

Freshly cracked black pepper, to taste

Cooking spray, for the skillet

Directions

In a small bowl, mix together the cream cheese, tomato paste, ¼ teaspoon of the salt, half the garlic powder, and half the onion powder until smooth.Spread the cream cheese mixture onto the center of each tortilla, dividing evenly.In a medium bowl, whisk the egg whites with the remaining 1 teaspoon of salt and the remaining garlic powder and onion power until incorporated.Spray a medium non-stick skillet with cooking spray and heat over medium heat

Once the skillet is hot, add the spinach and cook until wilted, about 5 minutes

Evenly divide the spinach between the tortillas, placing it over the cream cheese mixture

Top the spinach with the feta and sun-dried tomatoes.Spray the skillet again with cooking spray, then add the egg white mixture

Cook, gently pushing them with a rubber spatula around the pan until opaque and mostly set, about 5 minutes

Divide the scrambled egg whites between the tortillas.Wipe out the skillet and spray with cooking spray

Return the skillet over medium heat

Fold each wrap like a burrito with the ends tucked in and

Place them seam-sides down in the skillet and cook until golden brown, 2 to 3 minutes per side

Nutrition

• Calories: 204
• Total Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 15 mg
• Sodium: 972 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 8 g
• Total Sugars: 3 g
• Protein: 18 g