Spinach and Feta Wraps
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Unrated
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Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
2 wraps
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Calories
316 kcal
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Course
Main Course
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Cuisine
American
Spinach and Feta Wraps
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These Spinach and Feta Wraps are a healthy option for breakfast, brunch, or lunch.
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Ingredients
- 1 cup egg white
- 2 teaspoons basil pesto prepared
- 1 ½ cups baby spinach chopped; fresh leaves
- ⅓ cup feta cheese crumbled
- 2 tablespoons mayonnaise light
- 2 whole-wheat flatbread
- 2 tomato thinly sliced, medium
Instructions
- 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.
Nutrition Information
Show Details
Serving
1
Calories
316kcal
(16%)
Carbohydrates
31g
(10%)
Protein
23g
(46%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
25mg
(8%)
Sodium
833mg
(35%)
Potassium
703mg
(15%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
3351IU
(67%)
Vitamin C
23mg
(26%)
Calcium
181mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2wraps
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 316kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 23g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 833mg | 35% |
| Potassium | 703mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3351IU | 67% |
| Vitamin C | 23mg | 26% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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