Copycat Starbucks Egg White Wrap with Spinach and Feta

• Vegetarian

• Produce

  • 2 cups Spinach, firmly packed fresh
  • 1 tbsp Sundried tomatoes

• Refrigerated

  • 3 Egg whites, large

• Oils & Vinegars

  • 1/2 tsp Olive oil

• Bread & Baked Goods

  • 1 Flatout flatbread, MultiGrain

• Dairy

  • 2 tbsp Feta crumbles, reduced-fat
  • 1 tbsp Garden vegetable spreadable cream cheese

Found on rachelcooks.com

Description

Ingredients

• 1 MultiGrain Flatout Flatbread
• 1/2 teaspoon olive oil
• 1 tablespoon finely diced sundried tomatoes
• 2 cups firmly packed fresh spinach
• 3 large egg whites
• 1 tablespoon garden vegetable spreadable cream cheese (I use reduced-fat)
• 2 tablespoons reduced-fat feta crumbles

Directions

• In a small frying pan, heat 1/2 teaspoon olive oil with sun-dried tomatoes over medium-low heat. (If you have tomatoes packed in olive oil, you can skip this step and omit the olive oil). Cook, stirring frequently, until tomatoes are softened (3-4 minutes) . Add spinach and cover for 2-3 minutes or until spinach is wilted, stirring once or twice as needed. Remove from pan and set aside. Carefully wipe out pan with paper towel (optional) and return to medium-low heat. Add egg whites, stir once and cover and cook for 4-5 minutes or until set. While the egg is cooking, spread wrap with cream cheese. On top of cream cheese, layer on spinach and then feta. Once egg is cooked, place on top of feta cheese. Wrap tightly into a roll. If desired, return to dry pan (medium heat) to crisp outside of wrap. Start seam side down and flip after 2-3 minutes or until golden brown on each side. Cut in half and enjoy immediately.