homemade spinach egg white and feta pesto wraps
Don't let manufacturing shortages get you down: prep these easy, tasty breakfast wraps at home for several days of healthy nommage.
Ingredients
- 3 cups cherry tomatoes
- 3 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 shallot, minced
- 1 tbsp fresh oregano, chopped
- 1 tsp chili powder
- 2 tbsp butter
- 2 cups egg whites
- 1 tbsp fresh dill, chopped
- 8-10 large flour tortillas
- 1/2 cup basil pesto, homemade or store bought
- 4 cups spinach, roughly chopped
- 4 oz feta cheese
- 1 avocado, diced
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Toss the tomatoes with olive oil, garlic, shallot, oregano, chili powder, and a pinch of salt and pepper. Roast for 12-15 minutes until slightly burst. Let cool.
- While the tomatoes roast, melt the butter in a large skillet over medium. Pour in the egg whites and a pinch of salt and pepper. Cook undisturbed for 2-3 minutes, then sprinkle the dill and gently scramble for another minute until no longer liquidy. Remove to a bowl or plate.
- Warm the tortillas in a microwave for 30-45 seconds until pliable. Spread 1 tablespoon of pesto on the bottom. Add about 1/4 cup of spinach, then tomatoes, egg whites, and avocado. Sprinkle with feta. Tuck the sides in and roll the tortilla like a burrito. Wrap in parchment or foil, as desired, and cut in half. Repeat with remaining wraps.
Notes
*To freeze: Omit the avocado from the wraps. Place wraps in a freezer bag or freezer-safe container for up to 3 months. When ready to serve, thaw to room temperature, then add the avocado, if desired, to each wrap.
*Wraps: I used Trader Joes' homestyle flour tortillas, so my wraps were a big smaller and more snack-sized. If you'd like big-ass wraps, use burrito-sized tortillas.
*Egg whites: I buy cartons of egg whites because I eat them like no one's business. 2 cups of egg whites, if you use whole eggs, is about 12-14 eggs.
*Pesto: Really love using my feta pesto in these wraps.