Spinach and Feta Egg White Wraps

Preheat your oven. Finely chop the fresh spinach.

Line a square baking dish with parchment paper. For an easy fit, spray the dish with cooking spray first, then press the parchment paper into place.

Pour the liquid egg whites into the prepared baking dish.

Sprinkle the chopped spinach, sun-dried tomatoes, and crumbled feta cheese evenly over the egg whites.

Season with freshly ground black pepper.

Bake until the eggs are fully set. (Note: Temperature and time not specified, but 375°F for 20-25 minutes is a good starting point).

Once baked, carefully lift the egg bake out of the dish using the parchment paper and place it on a cutting board. Cut it into four equal rectangular portions.

Lay out a piece of lavash bread and spread a layer of softened cream cheese over it.

Place one of the egg rectangles on the cream cheese and fold the lavash into a wrap. Repeat with the remaining three portions.

Toast the wraps in a dry, non-stick pan over medium heat until golden brown and crispy on both sides.

Cut the toasted wraps in half. For meal prep, wrap each half individually in parchment paper.