Crispy Lavash Egg White Wrap with Feta and Sun-Dried Tomatoes Tips, FAQ & printable recipe

Tips for success

For the crispiest wrap, make sure the skillet is hot before adding the lavash, and don’t overcrowd the pan. Pressing gently with a spatula while searing helps the whole surface brown evenly.

If you prefer extra heat, a pinch of red pepper flakes added to the egg mixture gives a gentle kick without overwhelming the Mediterranean flavors.

The wrap is best enjoyed immediately, but if you need to hold it, keep it warm in a low oven (200°F) for up to 15 minutes. Avoid covering it tightly, as steam will soften the crust. For a more substantial meal, serve with a side of fresh fruit or a small green salad.

Variations

• Add fresh herbs: Stir in a tablespoon of chopped fresh dill or parsley along with the oregano for a brighter, more herbaceous flavor. Fresh herbs wilt into the egg sheet and add a garden-fresh note that pairs well with the feta and tomatoes.
• Spicy kick: Add a pinch of red pepper flakes or a few drops of hot sauce to the egg mixture before cooking. The heat cuts through the richness of the feta and complements the sun-dried tomatoes without overwhelming them.
• Swap the cheese: Replace the sheep feta with crumbled goat cheese or shredded mozzarella. Goat cheese adds a tangy creaminess, while mozzarella melts into a stretchy, mild layer. Adjust the salt if using a milder cheese.
• Vegetable boost: Fold in a handful of finely chopped bell peppers or zucchini along with the spinach. Sauté them briefly before adding the eggs to soften, or add them raw for extra crunch. The vegetables add moisture and color to the filling.

Storage and make-ahead

Fridge

Store leftover wrap in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to revive crispness.

Freezer

Freeze the assembled but uncooked wrap for up to 1 month. Thaw overnight in the refrigerator, then sear as directed, adding 1-2 minutes per side.

Reheat

Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F for 3-4 minutes until hot and crisp.

Store any leftover wrap in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat for 2-3 minutes per side to restore crispness.

The filling will keep well, though the spinach may release some moisture; pat it dry before reheating if needed.

The egg mixture can be whisked up to a day ahead and stored in the refrigerator. When ready to cook, give it a quick stir and proceed.

The cooked wrap can also be assembled and refrigerated raw, then seared just before serving — add a minute or two to the searing time to ensure the filling is hot throughout.

Serving ideas

Serve the wrap warm, sliced in half on the diagonal so the colorful layers are visible. It’s satisfying on its own, but a handful of cherry tomatoes or a few olives on the side rounds out the plate.

For a brunch spread, pair it with a simple yogurt-based dip or a squeeze of lemon over the top.

This wrap also makes a great lunch or light dinner. Pair it with a crisp green salad dressed with lemon and olive oil for a complete meal. The crackling lavash and creamy filling are best enjoyed right away, so serve it straight from the skillet for the full effect.

Frequently asked questions

Recipe card

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

Prep 3 minCook 5 minTotal 8 minServes 1

Ingredients

• 4 liquid egg whites
• 40 g baby spinach
• 30 g oil-packed julienned sun-dried tomatoes
• 40 g crumbled sheep feta
• 3 g dried oregano
• 1 tbsp olive oil, divided
• 1 whole-grain lavash flatbread

Instructions

1. 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.
2. Heat half of the olive oil in a nonstick skillet over medium-high heat until shimmering.
3. 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.
4. 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).
5. Transfer the cooked egg sheet onto the whole-grain lavash flatbread. Fold the sides over and roll tightly to enclose the filling.
6. 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.
7. Transfer the seared wrap to a cutting board. Let it rest for 1 minute, then slice in half on the diagonal and serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

30 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.