The Egg White Omelet

Heat a large non-stick skillet and cook the egg whites seasoned with salt and pepper. As they set, roll the omelet from one side of the pan to the other. This "roll" makes it much easier to fit the eggs perfectly into the center of your wrap.

The Quick Wilt

Clear a spot in the same pan and toss in your baby spinach. Cook for just 1–2 minutes until vibrant green and wilted. Crucial: If the spinach releases water, pat it dry with a paper towel. Excess moisture is the enemy of a crisp wrap!

Assembly Strategy

Lay your tortilla flat. Place the egg white omelet in the dead center, covering about two-thirds of the surface area. Pile the wilted spinach on top, then sprinkle generously with the crumbled feta and chopped sun-dried tomatoes.

The Final Toast

Fold the sides of the tortilla in and roll it tight. Place the wrap back into the hot skillet (seam-side down first) or into a sandwich press. Toast until the outside is shatteringly crisp and the feta inside has begun to soften.