In a small bowl, mix together the cream cheese and sun-dried tomatoes.
In a nonstick skillet over medium heat, sauté spinach until wilted.
Pour in egg whites and season with garlic powder, onion powder, salt, and pepper. Stir in the feta cheese.
Lay out the two low carb tortillas. Add the sun-dried cream cheese to each tortilla.
Divide the egg white mixture into each tortilla and roll tightly into wraps.
Place seam-side down in a skillet and cook until golden.