Go Back
–+ servings

Sun-Dried Tomato Pesto Spinach Egg White Wrap

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 356kcal
Author: Ashley
This Sun-Dried Tomato Pesto Spinach Egg White Wrap is like your favorite coffee shop version, made at home! Vegetarian, gluten-free friendly. 
Print Recipe

Ingredients

  • 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

Instructions

  •  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.
  • 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.
  • 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.
  • Once the egg whites have cooked fully, remove pan from heat.
  • 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.
  • Serve wraps immediately, or option to return to pan and grill seam side down until slightly crisp. Enjoy!

Nutrition

Serving: 1wrap | Calories: 356kcal | Carbohydrates: 38g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1202mg | Fiber: 6g | Sugar: 11g