How to Make...

Sun-Dried Tomato Pesto Spinach Egg White Wrap

This Sun-Dried Tomato Pesto Spinach Egg White Wrap is like your favorite coffee shop version, made at home! Vegetarian, gluten-free friendly. 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Scale:


  • oil for sautéing
  • 2 cups fresh spinach
  • 1 cup AllWhites® 100% liquid egg whites
  • 2 wraps
  • 1/2 cup feta, crumbled (or cheese of choice)

Sun-Dried Tomato Pesto:

  • 1 cup sun-dried tomatoes (not in oil)
  • 1 cup loosely packed basil leaves
  • 1/2 cup pine nuts
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 TBS garlic


  1.  In a small-medium frying pan over low-medium heat, add about 1-2 teaspoons of oil in pan (I like avocado oil) with spinach. Cover with lid and allow spinach to wilt – about 2-3 minutes – stirring as needed. Remove spinach from pan and transfer to plate.
  2. In same pan, add in another teaspoon of oil and AllWhites egg whites. Allow egg whites to cook on one side over medium heat before flipping to the other side.
  3. While the egg whites are cooking make the Sun-Dried Tomato Pesto: combine all ingredients in blender, pulse until ingredients have broken down and form a paste. Set aside.
  4. Once the egg whites have cooked fully, remove pan from heat.
  5. Assemble the wraps: lay out wraps and spread on 1-2 tablespoons of the pests. Evenly divide the sautéed spinach between the two wraps. Sprinkle with 1/4 cup feta for each wrap. Evenly divide the egg whites between the two wraps. Gently fold up wrap starting with ends then rolling closed.
  6. Serve wraps immediately, or option to return to pan and grill seam side down until slightly crisp. Enjoy!

Nutrition Information:

  • Serving Size: 1 wrap
  • Calories: 356
  • Sugar: 11g
  • Sodium: 1202mg
  • Fat: 12
  • Saturated Fat: 4g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 27g
  • Cholesterol: 20mg