Ingredients:

  • 2 large pasture raised eggs
  • 1 packed cup fresh baby spinach (30g)
  • 1/4 tsp garlic powder
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tbsp crumbled feta cheese
  • 1 tbsp oil packed sun dried tomatoes
  • 1 tbsp cream cheese or labneh

Instructions:

  1. Combine the 2 eggs, 30g spinach, garlic powder, salt, and pepper in a blender. Blend on high for 30 seconds until completely smooth.
  2. Place your non stick skillet over medium low heat. Cook 2 mins until the surface feels warm but not smoking.
  3. Add a tiny drop of oil if needed, then pour the green mixture into the center.
  4. Quickly tilt the pan in a circular motion to spread the batter to the edges. You want a thin, even layer like a crepe.
  5. Let it cook undisturbed. Cook 3 mins until the edges start to curl and the top looks matte.
  6. Slide your spatula under the center and flip gently. Cook 1 min until the other side is just set.
  7. Slide the wrap onto a plate. Wait 60 seconds until it is cool enough to handle.
  8. Smear the 1 tbsp cream cheese or labneh across the middle of the wrap.
  9. Top with the 2 tbsp crumbled feta and 1 tbsp sun dried tomatoes.
  10. Fold the sides in slightly and roll tightly from the bottom up.