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Spinach Feta Egg White Wraps

Better than Starbucks Spinach Feta Egg White Wraps with loaded protein and fiber, perfectly balanced power breakfast.
Prep Time10 minutes
Bake Time30 minutes
Course: Breakfast
Servings: 6

Ingredients

Egg Cottage Cheese Bake

  • 1 tbsp Oil From Sun Dried Tomato Jar
  • 4 cup Fresh Baby Spinach, cut into ribbons Tightly packed 4 cups
  • ½ cup Sun Dried Julienne Cut Tomatoes with Olive Oil & Italian Herbs
  • 16 oz Egg White 1 Kirkland Egg White carton
  • 1 cup Good Culture 2% Cottage Cheese
  • 1 tbsp Italian Seasoning
  • 1 tsp Red Crushed Pepper Flake
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Freshly Crushed Black Pepper
  • ¼ cup Freshly Grated Parmasan Cheese can be sub with shredded mozzarella
  • ¼ cup Feta Cheese Crumbles fat free to lower fat

Spread

  • ½ cup Good Culture 2% Cottage Cheese less liquidy
  • ¼ cup Freshly Grated Parmasan Cheese
  • ¼ cup Sun Dried Julienne Cut Tomatoes with Olive Oil & Italian Herbs
  • 1 tbsp Italian Bomba hot pepper sauce choice of Calabrian chili peppers

Other Ingredients

  • 6 Whole Wheat Lavash Bread Damascus Bakery Whole Wheat Roll-Up
  • 1 cup Fresh Baby Spinach, cut into ribbons
  • ½ cup Feta Cheese Crumble fat free to lower fat

Instructions

Baking of Egg white and Cottage Cheese

  • In a wide shallow skillet, heat up 1-2 tbsp of oil from Sun Dried Tomato jar or simply use choice of oil. Saute baby spinach ribbons until almost wilted then add in Julienne Cut Sun dried Tomatoes without any oil. Mix well and saute until spinach is fully wilted. Once done, keep it aside to let it cool down a little.
  • In a high speed blender, add egg whites, cottage cheese, Italian seasoning, red chili flakes, salt, garlic powder, black pepper. Then blend it until smooth.
  • Pre-heat oven on 350℉. In a baking tray (preferably 9x13), lay down parchment paper properly. You need to make sure you are molding parchment paper well to the shape of the baking tray so that it holds egg white liquid properly.
  • Once your baking tray is ready with parchment paper, lay down sauted spinach and sun dried tomato at the bottom. Then pour in egg white and cottage cheese mix. Sprinkle ¼ cup of parmasan cheese and ¼ cup of feta cheese crumbles. Use a fork to mix it all well.
  • Bake it on 350℉ for 30 minutes. Once done, take it out of the oven. Take the parchment paper out of the baking tray and let it cool down for a few minutes. Then cut it in 6 equal pieces.

Make the Spread

  • Blend everything listed under "Spread" until almost smooth. You might end up with some chunks of sun dried tomatoes, which is okay!

Assemble the Wrap

  • Lay down all 6 Whole Wheat Lavash Bread on a flat surface.
  • Place equal amount of spread in the middle of each lavash bread. Then spread it in the center of each lavash.
  • Top each lavash with thin fresh baby spinach ribbons then top it with feta crumbles.
  • Place egg white and cottage cheese baked pieces on top of feta and spinach layer. Then fold the wrap properly to make a tight wrap.
  • Place each wrap in a skillet with some cooking oil spray to crisp up all sides of the wrap.
  • Simply enjoy it with choice of beverage. If meal prepping them, let them cool down. Then wrap them in parchment paper first and then wrap them in aluminum foil. Refrigerate upto 4 days and freeze it upto 3 months.
  • To reheat previously made wrap, simply cook on skillet on low heat for 2-3 minutes on each side after you take it out of the fridge. If they are frozen, its best to thaw them overnight and cook them on skillet as mentioned above. You can also bake them in the oven on 375℉ for 4-5 minutes on each side to reheat them.