Description
This Copycat Starbucks Spinach Feta Wrap is a delicious, warm breakfast option featuring fluffy egg whites, sautéed fresh spinach, creamy feta, and tangy sun-dried tomatoes all wrapped in a toasted whole wheat tortilla. It’s a quick and budget-friendly recipe that delivers café-style flavor perfect for busy mornings or meal prep.
Ingredients
Wraps
- 5 whole wheat tortillas
Egg & Spinach Filling
- 1 ½ cups liquid egg whites
- 3 cups fresh baby spinach, chopped
- 2 tablespoons olive oil (divided)
- Salt, to taste
- Black pepper, to taste
Cheese & Spread
- ¼ cup sun-dried tomatoes, finely chopped
- ½ cup feta cheese, crumbled
- 4 ounces cream cheese, softened
Instructions
- Prepare the spread: In a small bowl, combine the softened cream cheese with finely chopped sun-dried tomatoes. Season with salt and black pepper to taste, then stir until the mixture is smooth. Set aside.
- Cook the spinach: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped spinach and sauté for 2 to 3 minutes until wilted. Remove from heat and set aside.
- Cook the egg whites: In the same skillet, add the remaining 1 tablespoon of olive oil. Pour in the liquid egg whites and season with salt and black pepper. Cook until the egg whites form an omelet, approximately 3 to 4 minutes. Fold the omelet into thirds and cook for an additional 1 to 2 minutes until fully set. Remove from skillet and cut into 5 equal portions.
- Assemble the wraps: Spread a thin layer of the sun-dried tomato cream cheese mixture evenly over each whole wheat tortilla. Add sautéed spinach on top, then place one portion of the egg white omelet over the spinach. Sprinkle crumbled feta cheese and a few extra sun-dried tomatoes on each wrap.
- Roll and toast: Fold the sides of the tortillas inwards and roll each wrap tightly like a burrito. Place seam-side down in a heated skillet over medium heat. Toast for 2 to 3 minutes per side until the wraps are golden brown and lightly crisp.
- Serve: Serve the wraps warm and enjoy as a tasty breakfast or snack.
Notes
- Do not overfill the tortillas to prevent tearing during rolling.
- Allow the sautéed spinach to cool slightly before assembling to avoid soggy wraps.
- For meal prep, wrap tightly in foil and refrigerate for up to 4 days.
- To freeze wraps, wrap individually and store in the freezer for up to 2 months. Reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
