Well, I have to apologize, I didn’t get a chance to post my brunch and cupcake recipes this weekend. We had so much to do, I barely had a chance to sit down. How is it already Monday?

However I did get a very exciting new kitchen appliance, an air fryer! I have been doing some serious recipe testing so along with the promised brunch and cupcake recipes this week, keep an eye out for those. Don’t forget to follow along on Instagram or Facebook for day to day updates and videos as I recipe test!

This week some of the recipes going up will be Sourdough French Toasts with Blueberry Compote, Cookies and Cream Cupcakes, Air Fried Zucchini Fries with Spicy Mayo dip, and Chicken and Stuffing Dumpling soup. So keep an eye out!

Alright, so down to business. I wasn’t planning on posting this as it isn’t so much a recipe as it is that I deconstructed a well known coffee shops wrap and figured out how to throw it together myself. But hey, quite a few have asked since I shared it on my stories, and it’s Meal Prep Monday, so I will post the technique here, although I think you all know I can’t take credit for this recipe (please don’t sue me coffee shop haha). Also this is my excuse for lack of better photography.

For ingredients, you will need:

• 4 medium to large tortillas (whole wheat or the rice tortillas because they don’t get soggy)
• 4 tablespoons of vegetable cream cheese
• 3 tablespoons of finely chopped sun dried tomatoes, originally packed in oil
• 4 frozen spinach nuggets, thawed
• 2 cups of egg whites
• 1 cup of crumbled feta (use the stuff that comes in brine)
• salt and pepper to season

First lay out four pieces of tinfoil, large enough to wrap your wrap. Then lay out the same size parchment paper on top of each piece of foil. Place your four tortillas out, one per foil/parchment square. Put one tablespoon of cream cheese on each tortilla and spread gently with the back of your spoon to cover the whole tortilla leaving a small edge (like you would sauce on a pizza).

Next, over medium high heat, toss your spinach nuggets into a large frying pan (this is important to ensure the egg whites have enough room to spread out) and break up. Add in the chopped sun dried tomatoes. The sun dried tomatoes should have enough oil that you won’t need to add any, but if you feel it’s sticking, or your pan isn’t non stick and you are worried the eggs will stick, just steal like a 1/4 to 1/2 teaspoon of oil form the jar of tomatoes and add that to the pan.

Mix the spinach and sun dried tomatoes together in the pan, cooking for just a few minutes. Distribute evenly across the pan. Lower heat to medium,spray well with olive oil spray and add your egg whites and some salt and pepper on top. Once they start to set, scramble and continue to do so until they are cooked through with no water.

Once cooked, remove from heat. Split the egg white mixture into four equal amounts per wrap. Sprinkle a 1/4 cup of feta on each wrap. Gently fold up both end of the wrap and roll up from the sides. Then wrap up tightly in parchment paper, folding all four side and then do the same in tinfoil.

When you are ready to eat, unwrap from tinfoil and heat in 30 second increments in the microwave until warm. Even better if you can, unwrap completely and heat on a tray in the oven or using a sandwich press (my favorite way to eat them!