spinach and feta wrap with egg whites
Here in the desert, we’re entering in-season weather (meaning it will soon be comfortable and preferable to be outside). Summer is currently in its final death throws and we’re all looking forward to cooler weather. This means there are a lot of outdoor adventures in my near future, so I’m working towards a high protein, low fat and super healthy diet. Today’s lunch is a new clean-eating favorite – a spinach and feta wrap with egg whites!
Keeping a clean diet can be super difficult when life is so busy, like now with school and holiday season both demanding our time. It is easy to grab less-than-perfect foods that are convenient, but it is more important than ever to keep your energy at peak performance. It is also a good idea to be in healthy eating mode as the decadent holidays loom before us!
Perfect for any meal, this egg white wrap is easy/quick to make and tastes absolutely delicious. One of my favorite flavor combos is spinach a feta (pretty classic) so this is a winner in my book. Add some fresh fall tomatoes and roll in a whole wheat flat bread, bam! amazing.
Convenience is still king, so today I used AllWhites Egg Whites that I keep in my fridge always. These are 100% liquid egg whites with no yolk, meaning they are naturally fat free and cholesterol free. Most important to me, they are a lean source of protein – 26 grams in the one cup used in today’s recipe! Find AllWhites Egg Whites Favorites like this one on their website
Find AllWhites in the refrigerated dairy section, generally next to the whole eggs! Sub these egg whites in for most every recipe that calls for whole eggs to lighten up your meals this holiday season. Healthy swaps like this one will keep your family fit and lean! Check out AllWhites Egg Whites on Facebook and for more recipe ideas, AllWhites Egg Whites on Pinterest
spinach and feta wraps
AllWhites® 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
Spray a nonstick 10-inch skillet with cooking spray; heat over medium heat. Beat AllWhites 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.
Spread mayonnaise on flatbread. Top with tomatoes, then eggs. Roll up and secure with a toothpick or wrap in parchment.