Mediterranean Breakfast Wrap

Make the wraps
1 Blend the egg whites, spinach, flour, salt, and pepper until completely smooth and bright green.
2 Heat a nonstick pan over medium-low and lightly grease. Divide the batter into thirds. Pour one portion into the pan, spreading it thin like a crepe.
3 Cook for 2–3 minutes until set, then gently flip and cook another 30–60 seconds.
4 Repeat for the remaining batter to make 3 wraps. Set aside.
Cook the filling
6 In a bowl, whisk the whole eggs with the egg whites. Season with garlic powder, dried oregano, salt, and black pepper.
7 Pour into a nonstick pan over medium heat and scramble gently until soft and fluffy.
8 Remove from heat and fold in feta, tomatoes, red peppers, red onion, cucumber, and herbs.
Make the sauce
10 Drain the sun-dried tomatoes well, then add them to a mini food chopper or blender and pulse until finely chopped.
11 Add in the Greek yogurt, lemon juice, garlic, and salt, then blend everything together until smooth, creamy, and saucy.
Assemble
13 Lay your spinach wraps flat.
14 Spread a generous layer of the sun-dried tomato yogurt sauce down the center, then add the egg mixture.
15 Fold tightly like a wrap or burrito and serve.