Crispy Lavash Egg White Wrap with Feta and Sun-Dried Tomatoes

This lavash egg white wrap turns a handful of everyday ingredients into a golden, crackling bundle that’s ready in five minutes.

Fluffy egg whites meet wilted spinach, tangy feta, and bright sun-dried tomatoes, all sealed inside a crisp whole-grain lavash. It’s the kind of breakfast that feels like a treat but comes together faster than a trip to the café.

A great breakfast wrap should be fast, satisfying, and full of texture. This recipe delivers all three: a tender egg white sheet loaded with Mediterranean flavors, wrapped in lavash and seared until the outside shatters with every bite.

The combination of creamy feta, sweet-tart tomatoes, and earthy oregano makes each mouthful bright and savory. It’s a simple, reliable way to start the day with something warm and substantial.

Ingredients

Why this recipe works

Cooking the egg whites as a single sheet creates a sturdy yet tender base that holds the filling together without becoming dry.

The spinach wilts right into the eggs, adding moisture and color, while the feta melts slightly to bind everything. A quick sear on the lavash gives the wrap a crackling crust that contrasts beautifully with the soft interior.

Using liquid egg whites keeps the prep minimal and the texture consistent. The high heat and short cooking time ensure the eggs stay moist and set, not rubbery. The oil-packed sun-dried tomatoes bring their own richness, so the wrap needs no extra sauce or seasoning beyond a pinch of oregano.

Notes and substitutions

Liquid egg whites are the quickest option, but separating four large eggs works just as well. Look for baby spinach that’s fresh and tender; it wilts quickly and adds a mild, sweet note.

Oil-packed sun-dried tomatoes are essential here — they’re softer and more flavorful than the dry kind, and they contribute a little extra oil that helps the filling come together.

Sheep feta is creamier and tangier than cow’s milk feta, but any feta you like will work. Whole-grain lavash is flexible and sturdy; if you can’t find it, a large whole-wheat tortilla is a good substitute. Use a nonstick skillet for the egg sheet so it releases easily, and don’t skip the final sear — it’s what makes the wrap truly special.

• liquid egg whites: 4 large egg whites separated from whole eggs
• sheep feta: cow feta or crumbled goat cheese
• whole-grain lavash: whole-wheat flour tortilla (large)
• oil-packed sun-dried tomatoes: dried sun-dried tomatoes rehydrated in warm water and drained

Equipment

• Medium bowl
• Whisk
• Nonstick skillet
• Spatula
• Cutting board
• Sharp knife