Spinach & Mozzerella Egg White Wraps

Spinach & Mozzerella Egg White Wraps

If you frequent breakfast stops like Dunkin Donuts, Starbucks, and Wawa you may notice it can be challenging to find something that fits within your weightloss goals...not to mention sometimes you can spend what feels like hours in line. No one has time for that!

Next time you’re craving a breakfast wrap, try making it yourself!

Pro’s to making your own breakfast in the morning:

  • you control what goes in
  • you can pack your breakfast full of protein
  • collectively takes less time to cook and eat than order and waiting in your car during rush hour

Plus, this recipe has 30 g of protein and only takes 10 minutes to prepare!

Say hello to some good mornings in your future!

Serves: 1, Serving size: 277 g

Calories: 368, Protein: 30 g, Carbs: 32 g, Fat: 11 g


  • 12 g sun-dreid tomatoes packed in oil
  • 40 g baby spinach
  • 15 g low-fat cream cheese
  • 15 g shredded mozzerella
  • 1/4 tsp garlic salt
  • 1/4 tsp oregano
  • 165 g liquid egg whites
  • 1 flatbread or tortilla (the macros for this recipe were calculated using Mission whole wheat tortillas, if you want to switch it up make sure to adjust your macros!


  • Heat a nonstick frying pan over medium heat
  • Chop the sun-dried tomatoes and add them to the hot frying pan along with the baby spinach. Cook the veggies until the spinach wilts, then transfer it to a bowl along with the cream cheese, mozzerella, garlic salt, and oregano. Use a fork to mix everything together, making sure to break up any big chunks of cream cheese. Set aside.
  • Spray the same frying pan with cooking spray if necessary (but you may not need it if there’s a little residual oil leftover from the tomatoes). Add the egg whites and cover the pan. Let the egg whites steam until cooked through, about 2-3 minutes.
  • Meanwhile, spread the spinach mixture over your flatbread. Place the cooked egg white over the spinach, in the center of the flatbread. Fold the egg white in thirds so you can wrap the tortilla around it.
  • Add the wrap back to the hot pan and toast it on both sides. Cut in half and serve immediately.

Becuase of the high water content of both spinach and egg whites, these wraps don’t freeze well. However, you can make the spinach and mozzerella mixture ahead of time, so all you have to do is whip up the egg whites and assemble everything for a quick and tasty breakfast.


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