Mix softened cream cheese in a bowl with finely chopped sun-dried tomatoes. Season with salt and pepper to taste.

In a large skillet, heat olive oil over medium-high heat and sauté fresh baby spinach for 2-3 minutes until wilted. Set aside to cool.

In the same skillet, reduce heat to medium, add more olive oil if needed, pour in egg whites, and cook for 3-4 minutes until set. Cut into five pieces.

Spread a generous layer of the cream cheese mixture on a tortilla. Layer with spinach, egg whites, feta cheese, and sun-dried tomatoes. Roll tightly.

Toast the wrapped tortillas in the skillet for 2-3 minutes on each side until golden brown and crispy.

Slice the wraps in half diagonally and serve warm with fresh fruit or salad.