1tablespoongarden vegetable spreadable cream cheese (I use reduced-fat)
2tablespoonsreduced-fat feta crumbles
In a small frying pan, heat 1/2 teaspoon olive oil with sun-dried tomatoes over medium-low heat. (If you have tomatoes packed in olive oil, you can skip this step and omit the olive oil). Cook, stirring frequently, until tomatoes are softened (3-4 minutes) . Add spinach and cover for 2-3 minutes or until spinach is wilted, stirring once or twice as needed.
Remove from pan and set aside.
Carefully wipe out pan with paper towel (optional) and return to medium-low heat. Add egg whites, stir once, and cover and cook for 4-5 minutes, or until set.
While the egg is cooking, spread wrap with cream cheese. On top of cream cheese, layer on spinach and then feta. Once egg is cooked, place on top of feta cheese.
Wrap tightly into a roll.
If desired, return to dry pan (medium heat) to crisp outside of wrap. Start seam side down and flip after 2-3 minutes or until golden brown on each side. Cut in half and enjoy immediately.