In a food processor, blend cream cheese, sun-dried tomatoes, and Parmesan until smooth. Set aside.
In a mixing bowl, whisk together egg whites, feta cheese, parsley, salt, red pepper flakes, Italian seasoning, onion powder, and black pepper.
Heat olive oil in a large pan over medium heat. Add sun-dried tomatoes, spinach, and garlic. Sauté for 2 to 3 minutes.
Pour egg white mixture into the pan. Cover and cook for 5 to 7 minutes until fully set.
Remove from the pan and cut into 5 to 6 equal sections.
Take one lavash bread, spread some sun-dried tomato cream cheese, and add the egg white bake. Optionally, add more spinach, feta, and/or sun-dried tomatoes on top.
Wrap the lavash tightly and repeat with the remaining wraps.
Heat a pan over medium heat, add a bit of oil.
Place the wraps seam side down and toast until golden and crispy all around.
Remove from heat and enjoy while warm!