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Heat a large non-stick pan or griddle over medium heat. Add the cooking oil or spray.

Add the fresh spinach to the hot pan. Sauté, stirring occasionally, until the spinach begins to wilt, about 2 to 3 minutes.

Stir in the chopped sun-dried tomatoes with the wilted spinach. Cook for an additional minute to combine flavors.

Pour 1/2 cup of liquid egg whites over the spinach and sun-dried tomatoes in the pan, spreading evenly to cover the vegetables. If making multiple wraps, work in batches or use a larger griddle.

Immediately place one large whole wheat tortilla directly on top of the liquid egg white mixture, ensuring it covers the entire surface.

Place a lid on the pan to help steam and cook the egg whites thoroughly. Cook for 2 to 3 minutes, or until the egg whites are set and cooked through.

Carefully flip the tortilla-egg assembly over using a spatula, so the cooked egg and vegetable side is now facing up.

Sprinkle about 1/4 cup of shredded white cheese generously over the cooked egg and vegetable mixture.

Fold the tortilla in half, then fold it again into a compact rectangular shape, encasing all the filling.

Press the folded wrap down gently and continue to cook on both sides until the tortilla is golden brown and slightly crispy, and the cheese is melted and gooey, about 1 to 2 minutes per side.

Remove the finished wrap from the pan, place it on a cutting board, and slice diagonally in half for serving. Repeat for remaining wraps.


Heat a large non-stick pan or griddle over medium heat. Add the cooking oil or spray.

Add the fresh spinach to the hot pan. Sauté, stirring occasionally, until the spinach begins to wilt, about 2 to 3 minutes.

Stir in the chopped sun-dried tomatoes with the wilted spinach. Cook for an additional minute to combine flavors.

Pour 1/2 cup of liquid egg whites over the spinach and sun-dried tomatoes in the pan, spreading evenly to cover the vegetables. If making multiple wraps, work in batches or use a larger griddle.

Immediately place one large whole wheat tortilla directly on top of the liquid egg white mixture, ensuring it covers the entire surface.

Place a lid on the pan to help steam and cook the egg whites thoroughly. Cook for 2 to 3 minutes, or until the egg whites are set and cooked through.

Carefully flip the tortilla-egg assembly over using a spatula, so the cooked egg and vegetable side is now facing up.

Sprinkle about 1/4 cup of shredded white cheese generously over the cooked egg and vegetable mixture.

Fold the tortilla in half, then fold it again into a compact rectangular shape, encasing all the filling.

Press the folded wrap down gently and continue to cook on both sides until the tortilla is golden brown and slightly crispy, and the cheese is melted and gooey, about 1 to 2 minutes per side.

Remove the finished wrap from the pan, place it on a cutting board, and slice diagonally in half for serving. Repeat for remaining wraps.
