Heat a non-stick skillet (this is important) to a medium-high heat. Spray it with a little bit of non-stick cooking spray. Once the pan is hot, add the eggs. Let them sit for a minute and then use a spatula to lift the side of the omelet and tilt the pan at the same time so the uncooked egg on top falls underneath the cooked egg. Repeat on different sides of the pan. If you want the top of the egg crisp as well, use can use a big spatula to flip the entire egg over. Slide out on to a cutting board and cut into four pieces.
Once you've cooked the eggs, add the spinach to the same pan along Cook over a medium heat until wilted. Turn the heat off and add the feta. Stir until combined. You want the feta to melt slightly but not completely.
Spread some sun-dried tomato spread on the tortilla. Top with a piece of egg. Spoon the spinach mixture on top. Roll up burrito-style.
Heat the same skillet to a medium heat. Once the skillet is hot, add the wraps. Cook until brown and crispy, about 1-2 minutes per side.
Store in the fridge for up to a week. Cook as instructed.
To freeze. Place cooled spinach feta wraps in a large freezer ziplock bag. Freeze for up to a month. When you're ready to cook, wrap them in a paper towel and microwave for two minutes or until hot. If desired, brown in a hot skillet.