Crispy Lavash Egg White Wrap with Feta and Sun-Dried Tomatoes Step-by-step instructions

Before you start

Before cooking, measure all the ingredients and have them ready by the stove. Whisk the egg whites with the spinach, sun-dried tomatoes, feta, and oregano in a medium bowl. Set the lavash flatbread on a plate nearby.

Heat a nonstick skillet over medium-high heat and add the first portion of olive oil. Having everything within reach makes the quick cooking process smooth and ensures the wrap comes together without rushing.

Instructions

Whisk and Heat

1. 1Whisk the filling
   In a medium bowl, whisk the liquid egg whites, baby spinach, julienned sun-dried tomatoes, crumbled feta, and dried oregano until the spinach is slightly wilted and the mixture is well combined.
   Look for The mixture should be frothy and evenly distributed with spinach and tomato bits.
   Tip If using whole egg whites, separate them carefully to avoid any yolk.
2. 2Heat the oil
   Heat half of the olive oil in a nonstick skillet over medium-high heat until shimmering.
   Look for The oil should shimmer but not smoke.
   Tip Use a pan large enough to hold the egg sheet flat.

The egg mixture should be frothy and evenly combined, with the spinach slightly wilted from the whisking. The skillet is hot enough when a drop of water sizzles and evaporates immediately. The oil should shimmer but not smoke. This phase takes about a minute and sets the stage for a quick, even cook.

Cook and Wrap

3. 3Cook the egg sheet
   Pour the egg mixture into the hot skillet, spreading it evenly. Cook for 2 minutes until the bottom is golden and the top is almost set.
   Look for The edges should look golden and the top should be moist but set.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not stir; let it cook like a flat omelet.
4. 4Flip and finish cooking
   Carefully flip the egg sheet and cook for another 30 seconds to fully set the eggs, reaching an internal temperature of 160°F (71°C).
   Look for The egg sheet should be fully set and no longer moist on top.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a wide spatula to flip confidently.
5. 5Wrap in lavash
   Transfer the cooked egg sheet onto the whole-grain lavash flatbread. Fold the sides over and roll tightly to enclose the filling.
   Look for The wrap should be snug and even.
   Tip Tuck the ends as you roll to keep the filling inside.

The egg sheet should be golden on the bottom and fully set on top, with no runny areas. It should release easily from the skillet with a spatula.

The wrap should be rolled tightly, with the ends tucked in, so the filling stays sealed during searing. At this point, the kitchen smells of toasted oregano and warm feta.

Sear and Serve

6. 6Sear the wrap
   Heat the remaining olive oil in the same skillet over medium-high heat. Place the wrap seam-side down and sear for 60 seconds per side, until golden and crisp.
   Look for The wrap should be deeply golden and crackling when pressed.
   Tip Press gently with a spatula to ensure even browning.
7. 7Slice and serve
   Transfer the seared wrap to a cutting board. Let it rest for 1 minute, then slice in half on the diagonal and serve warm.
   Look for The cut halves should show distinct layers of egg, spinach, feta, and tomato.
   Tip Use a serrated knife for a clean cut.

The lavash should be deeply golden and crisp on both sides, with a satisfying crackle when pressed. The wrap should hold together when sliced, showing distinct layers of egg, spinach, tomato, and feta. The filling should be hot and the cheese fully melted. Let it rest briefly before cutting to keep the shape clean.

Common mistakes

One common mistake is overcooking the egg sheet, which makes it dry and tough. Cook it just until set, then move on. Another is overfilling the wrap — too much filling makes it hard to roll and can cause the lavash to tear.

Also, don’t skip the final sear; it’s what gives the wrap its signature crunch. If the skillet gets too hot, reduce the heat to avoid burning the lavash before the inside is warm.

How to tell it’s done

The egg sheet is done when the bottom is golden brown and the top is fully set — no wet or shiny spots remain. If checking with a thermometer, it should read 160°F (71°C).

The wrap is ready after searing 60 seconds per side, when the lavash is deeply golden, crisp, and makes a crackling sound when pressed. The filling should be hot throughout and the cheese melted. Let it rest a minute before slicing to keep the layers intact.

• Egg dishes: 160°F (71°C) in the thickest part