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.


  • 1 cup
    AllWhites® egg whites
  • 2 tsp.
    prepared basil pesto
  • 1-1/2 cup
    chopped fresh baby spinach leaves
  • 1/3 cup
    Crystal Farms® Wisconsin Crumbled Feta Cheese
  • 2 Tbsp.
    light mayonnaise
  • 2 (2 oz.)
    whole-wheat flat breads
  • 2
    medium tomatoes, thinly sliced


  • 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.

  • This recipe can be easily doubled for a family lunch.

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  • Breakfast On The Go
  • Breakfast
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  • Vegetarian
  • High Protein
  • Low-fat
  • <15 Minutes Prep Time