Spinach and Feta Wraps

Spinach and Feta Wraps

Spinach and Feta Wraps

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Looking for fresh ideas for Meatless Mondays? Try this flavorful wrap for lunch or dinner. Egg whites, fresh spinach, tomatoes, pesto and tangy feta are rolled in a whole wheat flat bread. Each wrap has a satisfying 26 grams of protein and 362 calories.

Recipe Ingredients

1 cup
Bob Evans® egg whites
2 tsp.
prepared basil pesto
1-1/2 cup
chopped fresh baby spinach leaves
1/3 cup
Crystal Farms® Wisconsin Crumbled Feta Cheese
2 Tbsp.
light mayonnaise
2 (2 oz.)
whole-wheat flat breads
2
medium tomatoes, thinly sliced

Instructions

1
Spray a nonstick 10-inch skillet with cooking spray; heat over medium heat. Beat Bob Evans egg whites and pesto together with a fork in medium bowl. Pour into skillet. Stir in spinach. As eggs start to set, lift the edges with a spatula, allowing uncooked eggs to flow to bottom of skillet. Cook until eggs are set but still moist. Sprinkle with feta; cover and cook 1 minute longer. Cut in half.
2
Spread mayonnaise on flatbread. Top with tomatoes, then eggs. Roll up and secure with a toothpick or wrap in parchment.

Spinach and Feta Wraps

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