Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Toss the pecans with olive oil and a generous pinch of sea salt. Arrange pecans on the lined baking sheet, place in oven and cook until lightly toasted, 7-10 minutes. Allow to cool, then chop the pecans and set aside.
While pecans are baking/cooling, place the cream cheese, condensed milk, molasses, vanilla and all of the spices in a food processor and process until smooth and well mixed, scraping down sides as necessary. Place in refrigerator for 20 minutes until set.
To assemble the dessert, place a quarter of the cream cheese mixture on an egglife Original egg white wrap. Top with ¼ cup of the chopped toasted pecans, and roll it up.
Top wrap with additional pecans and enjoy!