Step 1

Spray a large skillet with cooking spray and cook the spinach over med-high heat for 2-3 minutes until spinach is softened. Remove from heat and set aside.

Step 2

After spinach is done, melt butter in the same skillet over medium-low heat. Add egg whites and season with salt & pepper, letting the whites form an omelet, which should take a few minutes. Use a spatula to fold the omelet into thirds and continue cooking until set, about 1-2 minutes. Remove from heat and cut into 5 pieces.

Step 3

Meanwhile, melt the softened cream cheese in the microwave for 20-30 seconds, then mix in sundried tomatoes and salt & pepper to taste.

Step 4

Spread each whole wheat wrap with a bit of the cream cheese spread, then top with spinach. Add egg white, then top with feta and extra sundried tomatoes. Fold wrap by tucking two sides in and then rolling.

Step 5

Toast your wrap if desired in the same skillet over medium heat for 1-2 minutes, then cut in half and serve and enjoy!

Step 6

TO FREEZE: Wrap each individual wrap in cling wrap, then store in a large freezer bag for up to 3 months. Reheat in a 350 oven for 15 minutes, or in the microwave for 2 minutes.