Wes Ellis./ a personal notebook
Technology. Stories. Side projects.
A few things worth writing down.
SearchSubscribe
← Back to Short-Order Kitchen

Short-Order Kitchen

Spinach Feta Wraps

By Wes Ellis2 min read
Cut tortilla wrap pieces filled with leafy greens and white cheese, standing on a wooden board.
Recipe card
Servings
4
Prep
15 minutes
Cook
11 minutes
Method
Air fryer
Heat
400°F air fryer
Difficulty
Easy
Jump to ingredients & directions ↓

Part 16 of the thread Bowls, salads and wraps

THE SHORT VERSION4 points
  • 8 cups of spinach cooks down to a filling for four wraps.
  • Squeeze the spinach dry. This matters more than anything else.
  • Egg whites cook as one thin sheet, then get cut into quarters.
  • Air fry at 400°F for about 6 minutes, or pan-fry 2 to 3 minutes a side.
THE RECIPE · SPINACH FETA WRAPS

Ingredients

Spinach filling

Wraps

You'll need

  • Large skillet
  • Paper towels or a clean kitchen towel
  • Small bowl
  • Air fryer (or a second skillet)
  • Spatula

Directions

Filling

  1. Wilt the spinach in a large skillet over medium heat, in batches if it won't fit.
  2. Let it cool a bit, then squeeze out as much water as you can in paper towels or a kitchen towel. Chop it fine.
  3. Stir the cream cheese, sundried tomatoes, Italian seasoning, garlic powder, salt and pepper together, then mix in the spinach.

Egg whites

  1. Wipe the skillet, spray it, and heat over medium. Pour in the egg whites and cook like a big thin omelet until fully set, 2 to 3 minutes.
  2. Slide it onto a cutting board and cut it into quarters.

Roll and crisp

  1. Spread a quarter of the spinach mixture down the middle of a tortilla. Top with a quarter of the egg and a quarter of the feta.
  2. Fold in the sides and roll it up tight. Repeat with the rest.
  3. Air fryer: heat to 400°F, spray the wraps, and cook them seam side down for about 6 minutes, flipping halfway.
  4. Pan: cook seam side down in a lightly sprayed skillet over medium heat, 2 to 3 minutes per side.
  5. Let them cool a minute, slice in half and serve warm.
Notes Rolled but uncrisped wraps keep a day or two in the fridge; crisp them just before eating. Leftover crisped wraps reheat best in the air fryer or toaster oven. Roughly 300 calories and 25 g protein per wrap, give or take.

wesellis.com/blog/spinach-feta-wraps/

Think of the spinach-feta wrap from a coffee shop counter, but with a lot more spinach and a crust you actually made yourself. The filling is creamy, salty and a little tangy from the sundried tomatoes, with a layer of egg whites for protein. It works for breakfast or lunch.

Squeeze the spinach

Eight cups of spinach is a big pile that shrinks to almost nothing, and most of what's left is water. If you don't get it out, it seeps into the tortilla and you end up with a soggy wrap that won't crisp no matter how long it's in the air fryer. Let it cool enough to handle, wrap it in a towel, and wring it hard. Then do it again.

Heads up

Soften the cream cheese first, or it won't mix evenly with the spinach. Ten seconds in the microwave is enough.

One sheet of egg

Scrambled egg whites fall out the ends of a wrap. Cooking them as one thin sheet, like an omelet, gives you four neat pieces that lie flat on top of the filling. Keep the heat moderate so they set without browning.

Feta and spinach turn up together a lot in this kitchen, in the Spinach Feta Savory Pancakes and the Pea, Feta and Mint Frittata. The Air Fryer Cheat Sheet has more on crisping things like this.

LINKED FROM3 notes

Keep reading