Preheat oven to 350F and grease a 9x13 baking pan or line with parchment paper. Pour liquid egg whites into the pan and season with salt and pepper. Bake at 350F for 15 minutes.

Heat olive oil in a frying pan over medium-low heat. When the oil is warm, add the spinach to the pan and saute until mostly wilted. Add sun dried tomatoes, some salt, and crushed red pepper flakes to the pan and toss to combine.

Remove the pan from heat and dab out any excess liquid that came out of the spinach.

Cut cooked egg whites into 6 rectangles. Assemble wraps placing the egg rectangle at the top center of the wrap with the spinach tomato mixture and 1 oz of crumbled feta inside.

Fold up with the right side over the center, then fold the bottom up, then fold over the other side.

Warm the wrap in a pan over medium heat to seal the seam and crisp the other side.

Allow to cool completely before wrapping up to store in the fridge for up to 5 days. Reheat in the microwave for 1 min 30 secs and crisp in the air fryer at 375F for a couple mins OR bake in oven at 275F for about 10 minutes.