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.
Ingredients
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1 cupAllWhites® egg whites
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2 tsp.prepared basil pesto
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1-1/2 cupchopped fresh baby spinach leaves
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1/3 cupCrystal Farms® Wisconsin Crumbled Feta Cheese
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2 Tbsp.light mayonnaise
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2 (2 oz.)whole-wheat flat breads
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2 medium tomatoes, thinly sliced
Instructions
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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.
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Spread mayonnaise on flatbread. Top with tomatoes, then eggs. Roll up and secure with a toothpick or wrap in parchment.
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This recipe can be easily doubled for a family lunch.
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