On medium heat, coat a non-stick pan with oil or cooking spray. When hot, add your egg whites with spices of choice. Fold over and cook both sides. Remove from the pan.
Add your fresh or thawed frozen spinach and cover for 1-2 minutes, until wilted. Set aside.
Place your tortilla on a large piece of parchment paper. Add your eggs whites, wilted spinach, sun dried tomatoes and crumbled feta and wrap up. If made fresh, cut in half or if prepared in advance, heat in a panini press or grill until warm.
TO STORE: Cover them in saran wrap ensuring there are no air pockets. Refrigerate them for up to one week or freeze them for up to two months.