Ingredients
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6 oz reduced-fat cream cheese, room temperature
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1/3 cup julienne-cut sun-dried tomatoes in olive oil
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12 large eggs
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1/2 cup crumbled feta cheese
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1 tbsp olive oil
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1 (5 oz) pkg Nature's Promise® Baby Spinach
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6 (8-inch) whole-wheat tortillas
Steps
1
In a medium bowl, mix the cream cheese, sun-dried tomatoes, salt, and pepper until smooth. Set aside.
2
In a large bowl, beat the eggs until smooth. Season with salt and pepper and stir in the feta. In a 12-inch nonstick skillet, heat the oil on medium. Add the spinach and cook 1–2 min., until just wilted, stirring occasionally. Add egg mixture and cook 6–8 min., until desired texture, stirring often with a wooden spoon or rubber spatula. Remove from heat.
3
Divide cream cheese mixture among tortillas and spread down the center of each tortilla. Divide eggs and spinach among centers of tortillas. Fold bottom of each tortilla up toward center over filling. Fold sides in toward center and tightly roll up to close wrap.
4
Wipe out skillet and heat skillet on medium. In batches, add wraps seam-side down and toast 4–5 min., until golden brown, flipping halfway through.
Tips
If making ahead, let wraps cool to room temperature after Step 3, then wrap individually in plastic or parchment. Freeze until firm, then store in a resealable plastic bag. To reheat, unwrap frozen wrap and wrap in a damp paper towel. Place on a plate and microwave 1–3 min., until warmed through, flipping halfway through.
