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Whisk the egg whites on high speed for about four minutes until stiff peaks form.
Gently fold in the garlic powder, parsley, and salt to taste.
Line a baking pan with parchment paper and lightly coat it with cooking spray.
Spread the egg white mixture evenly in the prepared pan.
Bake in a preheated oven at 400°F for about 10 minutes, or until set.
While the egg wrap is baking, prepare the Caesar sauce by mixing together the non-fat Greek yogurt, garlic powder, onion powder, chopped parsley, grated parmigiano, lemon juice, salt, pepper, and Dijon mustard.
Fry two eggs and season with salt if desired.
Slice or prepare the squash as you like for the filling.
Once the egg wrap is done baking, remove it from the oven and spread a layer of the Caesar sauce over it.
Top with the fried eggs, squash, and any additional sauce.
Fold or roll the wrap and serve.