Cook the Egg Whites: Place a non-stick pan on medium heat and coat with olive oil or cooking spray. Once warm, add the egg whites. Season with salt and pepper. Cook the egg whites until they are set but still slightly moist. Cooking the egg whites on medium heat prevents them from becoming rubbery.

Fold the Egg Whites: Fold the egg whites on themselves twice to make a log shape. This makes it easier to wrap the egg whites in the tortilla.

Cook the Spinach: In the same pan (or a separate pan if you prefer), cook the chopped spinach with salt and pepper on medium heat until wilted, about 2-3 minutes. Cooking the spinach removes excess moisture and concentrates the flavor. Don’t overcook the spinach, as it can become mushy.

Assemble the Wrap: Place your tortilla on your working surface. Add the wilted spinach, a generous sprinkle of feta cheese, the chopped sun-dried tomatoes, and the egg white log. Distributing the ingredients evenly ensures that every bite is flavorful.

Wrap it Up: Carefully fold the sides of the tortilla in towards the filling, then tightly roll the tortilla up from the bottom. Wrapping the tortilla tightly will prevent the filling from spilling out.

Toast the Wrap (Optional): Toast your wrap on a hot pan or on a panini press until the tortilla is golden brown and crispy. Toasting the wrap adds a nice texture and helps to seal the edges.

Slice and Enjoy: Slice the wrap down the middle and enjoy immediately. Slicing the wrap makes it easier to eat and also showcases the colorful filling.