Preheat the oven to 350F.  Heat a large non-stick frying pan on medium heat and add the oil.

Add the onion, pepper, mushrooms, paprika, cumin and salt and sauté until soft, stirring occasionally , about 4 minutes.  Add the garlic and continue to sauté until the aroma is released from the garlic, about 1 minute.  Remove from the heat and set aside.

Place the egg whites in a medium bowl and add 1 cup of the cheese.  Whisk until combined (the mixture won't be smooth but the feta should be evenly distributed in the egg).  

Stir the vegetable mixture into the egg mixture and add the juice of the lime, cilantro and kale.  Fold using a wooden spoon or rubber spatula until incorporated. 

Line a 7" cast iron pan with parchment paper and transfer the egg mixture into the pan.  Bake for about 20 minutes, until the frittata is set and the egg doesn't jiggle when moved.  Remove from the oven and set aside to cool.

Meanwhile, prepare the salsa by mixing all of the salsa ingredients together in a small bowl.  Set aside.  Drain the salsa before using to remove any excess liquid.

Cut the frittata into 8 long pieces (around 1" x 4", they don't have to be exact).  

Place one piece of the frittata in the centre of the tortilla, top with the greens and a spoonful of the salsa.  Place the tortilla on a flat surface and wrap up the tortilla starting at the end.  Roll the bottom of the tortilla over the top of the frittata, roll it tightly once, tuck each of the ends in tightly, and continue rolling until tight.  Press the wrap, seam side down, in the cast iron pan to seal the wrap.  Let it cool to room temperature and wrap tightly in plastic wrap. Store the wraps in the refrigerator for up to 5 days.