In a large mixing bowl, combine the eggs, egg whites, sesame oil, and salt.

Whisk together until slightly foamy — about 30 seconds to 1 minute.

Use a nonstick pan or spray a regular pan with cooking spray. I used a square pan because I find the shape easier to wrap. Heat up the pan over medium heat. Pour the egg mixture into the skillet, cover, and reduce the heat to medium-low.

Once the wrap is cooked through and there is no raw egg left in the center, remove from the pan and let cool on a paper towel or plate. Prepare the remaining wrap(s) in the same way, cooking them slowly on medium-low.

Once the wraps are done, add the spinach to the same pan over low heat to gently wilt the leaves. If you prefer softer leaves, leave them in the pan for about a minute.

Portion out the feta, sun-dried tomatoes, basil, and oil (if using). Get ready to fill the wraps!

Begin with a layer of wilted spinach, followed by the feta, sun-dried tomatoes, basil, and a drizzle of oil.

Roll from one end to the other. Wrap in parchment paper to make these easier to eat on the go!