I am all about making mornings easier and these wraps definitely hit the mark. Perfect for a quick breakfast or post work out meal.

Each wrap has 325 Calories and 15g of protein.

Ingredients:
Avocado or olive oil spray
1 cup egg whites (carton) or 8 egg whites
4 cups baby spinach
1/3 cup feta cheese, crumbled
5 High Protein (I use Flatout – Protein up wraps) or 5 wholewheat wraps
Salt and pepper to taste

Sundried tomato cream cheese spread
1/2 cup cream cheese, softened (let sit at room temperature or put in the microwave for 20 seconds)
2 tbsp chopped sundried tomatoes
Salt & pepper, to taste

In a non stick add a spritz of oil spray and then you baby spinach season with salt and pepper (depending on the size of your pan you may need to to do this in 2 batches) cook for 2-3 minutes until spinach is wilted.
Remove from pan and set spinach aside.

Add another spritz of oil to the hot pan and pour in your egg whites season with salt and pepper and let the egg cook to an omelette. (4-6 minutes) the egg should be firm with no runny or soft bits. Flip the egg out of the pan onto a large chopping board and slice into strips or squares.

Mix your soft cream cheese and chopped sun-dried tomatoes (you can just do this with a fork in a medium sized bowl)

Layer the wraps

Wrap
cream cheese spread
spinach
egg white
crumbled fetta

Fold wrap by tucking two sides in and then rolling into a burrito shape.

If eating right away toast in the pan you cooked the egg in 2-3 minuted, turning until brown on all sides.

For meal prep – let the wraps cool then wrap individually in plastic wrap. From the fridge reheat in a non stick pan 4-5 mins until brown and toasty from the freezer heat in oven or air fryer 10-15 mins.