Description

A bright, café-style wrap you can batch-make at home—jammy sun-dried tomatoes, garlicky greens, and tangy feta in toasty whole-wheat tortillas. Same look, fresher flavors, perfect for grab-and-go mornings.

Ingredients

Scale

Pantry

3 whole-wheat tortillas (8–9 in / 20–23 cm)
2 tbsp oil from the sun-dried tomato jar
⅔ cup about 100 g sun-dried tomatoes in oil, finely chopped, drained

Proteins

6 large egg whites (from 6 eggs, ~¾ cup / 180 ml carton whites)
Optional: 1 whole egg (lightly beaten)

Produce

About 6 oz / 170 g baby spinach (roughly chopped (about 6 packed cups))
2 small garlic cloves (minced)
Zest from ½ lemon
2 scallions (thinly sliced (light greens only; optional))

Liquids

¼ cup 60 ml water or low-sodium vegetable broth
1 tsp fresh lemon juice

Seasonings

¾ tsp dried oregano
¾ tsp dried basil
¼ tsp Aleppo pepper or mild chili flakes
¼ tsp kosher salt
¼ tsp black pepper

Garnish

¾ cup about 90 g feta, crumbled
Lemon wedges (for serving (optional))

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Instructions

Oven Warm-Up & Tortilla Toast : Heat oven to 400°F (205°C) with a parchment-lined sheet pan inside. On a dry griddle over medium, toast tortillas 45–60 seconds per side until pliable with light golden spots. Stack and cover with a towel.
Steam-Wilt the Greens : Add the tomato oil to the griddle/pan. Add spinach and ¼ cup water/broth; cook 4–5 minutes, stirring, until glossy and collapsed and most liquid has evaporated. (The splash of liquid softens the greens and prevents sticking.)
Flavor Build : Stir in garlic, lemon zest, and scallions; cook 2 minutes until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 1 minute. Season with oregano, basil, Aleppo, salt, and pepper. Stir in lemon juice. Spread the mixture into three neat mounds about 7–8 in (18–20 cm) across.
Blanket with Whites : Whisk egg whites (and the optional whole egg). Pour a thin layer over each spinach mound so the eggs reach the edges. Cook over medium-low 5–6 minutes until opaque and the edges lift easily; centers should read 160°F (71°C) or feel set.
Sheet-Pan Flip Assist : Scatter feta over the egg rounds. Lay one tortilla on each round and press 10–15 seconds. Invert each onto the hot sheet pan so tortillas face down, filling up.
Fold & Seal : Return to the oven 1 minute to re-soften tortillas. Fold the bottom third up over the filling, then fold the sides inward to form an open-ended envelope. Press seam-side down on the pan 45–60 seconds to hold shape.
Oven Finish & Rest : Bake wraps 3–4 minutes at 400°F (205°C) until the bottoms are lightly crisp and seams secure. Rest 3 minutes; serve warm with lemon wedges if desired.

Notes

Make-Ahead: Cool, wrap in foil, and refrigerate up to 4 days. Reheat on a dry skillet or toaster oven at 350°F / 175°C for 6–8 min to re-crisp.
Swaps: Goat cheese or part-skim mozzarella can replace feta; swap in baby arugula for part of the spinach; try sumac instead of lemon zest.
Troubleshooting: If the egg rounds tear, cook another minute before inverting. If wraps crack, warm tortillas a bit longer before folding.

Nutrition Facts (per serving, 1 wrap, 1/3 recipe): Calories: 437 kcal | Total Fat: 24.5 g (Saturated Fat: 7.5 g, Trans Fat: 0.2 g, Monounsaturated Fat: 12.4 g, Polyunsaturated Fat: 2.9 g) | Cholesterol: 26.7 mg | Sodium: 1,197 mg | Total Carbs: 37.1 g (Dietary Fiber: 6.8 g, Total Sugars: 8.3 g, Added Sugars: 0 g, Net Carbohydrates: 30.3 g) | Protein: 19.4 g | Vitamin D: 0 mcg | Calcium: 329 mg | Iron: 4.1 mg | Potassium: 976 mg | Vitamin C: 27.1 mg

These values are approximate and may vary based on ingredients and preparation. Estimates calculated from typical whole-wheat tortillas (50 g each), egg whites, sun-dried tomatoes in oil (drained), baby spinach, feta, and added oil and seasonings.

Nutrition

Calories: 437