The past few months I've been in love with pasteurized liquid egg whites. I buy cartons of for smoothies and morning omelets and use them daily for the protein boost (I gave up whey protein and swapped it for egg whites).

So when AllWhites Egg Whites reached out for me to test and post one of their recipes, I was all in!

AllWhites® 100% liquid egg whites is a convenient, fat-free, cholesterol-free and low-calorie alternative to regular eggs – ideal when it comes to fueling your fitness goals and maintaining a healthy lifestyle. They’re a lean source of protein and can be used in any recipe that calls for eggs. AllWhites Egg White products are:

100% liquid egg whites with no yolk
Naturally fat-free, cholesterol-free
Located in the refrigerated dairy section
Can be a healthy alternative to recipes that call for eggs
A lean source of protein that’s easily kept on hand
0 PointsPlus® value per serving on the Weight Watchers® program

They gave me 3 recipe options to choose from:

Carob Nut Banana Protein Smoothie
Spinach and Feta Wraps
Velveted Chicken & Veggie Stir-Fry

The one that interested me the most was the wrap. I never really considered using egg white to make more of a lunch style dish. Egg whites just always equaled breakfast for me.

Well, no more!

This wrap was really tasty and so simple to make. I modified the original recipe slightly (of course) as I only wanted one serving but it was easy to do.

I pulled out the ingredients, most of which I had on hand...

... and got to work.

Here's what I did...

Ingredients

½ cup AllWhites egg whites
1 tsp prepared basil pesto (I bought a small jar -- this stuff is dangerously good!)
~1 cup chopped fresh baby spinach leaves
1 oz crumbled feta cheese
1 whole-wheat flatbread
1 medium tomato, thinly sliced

Instructions

Spray a small nonstick skillet with cooking spray; heat over medium heat.

Beat AllWhites egg whites and pesto together with a fork. Pour into skillet. Stir in spinach.

As eggs start to set, lift the edges with a spatula, allowing uncooked eggs to flow to bottom of skillet. Cook until eggs are set but still moist. I shaped mine to match the size of my flatbread.

Sprinkle with feta; cover and cook 1 minute longer.

Top the flatbread with a thin layer of tomatoes.

Top with the egg.

Roll up and cut.

After my first bite I was shocked how much that little teaspoon of pesto flavored the whole wrap. And mixed with the salty feta, it was delicious! I will totally make it again.

AllWhites has lots of great ideas on its site. Check them out on social media, too:

As for nutritional information, my version came out a little lighter as I didn't add the mayo from the original recipe. Honestly, I don't think it needs it. There was a lot of moisture in this wrap.

Disclosure: This is an AllWhites sponsored post. I was compensated financially and provided coupons for the AllWhites used in the recipe. All opinions expressed are my own.

📖 Recipe