Spinach Feta Egg White Wraps

These delicious copycat spinach feta wraps are a fantastic breakfast. Filling and tasty, they are the best on-the-go breakfast meal prep recipe.

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Prep Time: 10

Cook Time: 30

Additional Time: 10

Total Time: 50

Servings: servings

Preheat oven to 375 degrees F.
Line a 9x13-inch pan with parchment paper. Pour the egg whites into the pan and add the spinach, feta, sun-dried tomatoes, sea salt, garlic powder, Italian seasoning, and black pepper. Stir to combine.
Bake in the oven for 25 to 30 minutes till the center of the eggs has set and no longer wobbles.
Remove the eggs from the oven and allow them to cool for 5 minutes. Pull the sides of the parchment up and remove the eggs from the pan. Place them on a cutting board and cut them into four strips.
Spread 1 ounce of cream cheese on a piece of Lavash, place the egg strip on top, and roll the Lavash.
Heat a frying pan over medium-high heat. Toast both sides of the Lavash. Repeat till all wraps have been toasted.
Cut the wraps in half and wrap them in aluminum foil or parchment paper. Store in the refrigerator for up to 4 days or the freezer for up to 3 months.

Storage - refrigerate for up to 4 days in an airtight container or wrapped in aluminum foil, plastic wrap, or parchment paper.

To Freeze - save wraps in the freezer for up to 3 months.

Reheat - wraps will re-crisp nicely if they are reheated in a toaster oven or oven. Heat at 350 for 5 to 10 minutes.

Cooking Tip - You need to either use parchment paper in the pan or grease it with spray oil. Otherwise, the eggs will stick.

Wrapping Tip - Lavash wraps tear easily when they get a little moist, so be careful when rolling them up with the eggs in them.