Place a medium non stick pan over medium heat. Drop in 1 tbs of butter. Once butter is melted pour in egg whites and season with salt. Allow the heat to do the work here. You can slide a silicone spatula along the side of your omelette and tilt the pan to one side to allow the non cooked egg whites to sneak on to the hot pan. Once eggs are totally set fold the omelette into thirds. Just like the way you would fold a letter to put into an envelop. Place onto a place and cut through the middle as we are making 2 wraps.
While the eggs are cooking you can kick on with the spinach. Place an oiled pan over medium high heat and then drop in the spinach with a pinch of salt. Saute until spinach is slightly wilted and then remove from heat.
Now mix together the cream cheese and diced sun dried tomatoes. Make sure the cream cheese is room temperature of this will be tricky. Feel free to pop the cream cheese in the microwave for 20 seconds to make this easier.
Next up, lay one of the wraps down on a cutting board. Smear a good amount of the cream cheese mixture over the wrap. Layer on the spinach, crumble on the feta, and then lay 1 half of the omelette on top. Now fold the two ends of the wrap over the ends of the omelette. Now fold one side over the top of the omelette and fold shut. Try to keep everything as tight as possible. Review the photo above for a visual.
Once wraps are folded, place them seam side down on a hot oiled pan. Toast both sides.
