✔ Updated · sun-dried tomato spread, freezer meal-prep steps and step photos
The spinach feta wrap is my go-to breakfast order at the Starbucks near us, so I worked out this copycat for busy mornings. Fluffy egg whites, spinach, feta and sun-dried tomato cream cheese, toasted crisp.
At a glance
The one tip that matters: Press every drop of water out of the spinach. Wet spinach steams the tortilla from the inside and you lose that crisp, toasty shell.
Why You'll Love This Spinach Feta Wrap
- Big on protein, egg whites and feta keep you full until lunch.
- Meal-prep friendly, make a batch on Sunday and freeze them.
- That café flavor, thanks to the tangy sun-dried tomato spread.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- My pro move. Once the spinach has wilted, I press it in a sieve with the back of a spoon until it stops dripping. Two minutes of pressing saves a soggy wrap.
- Scramble low and slow. Egg whites go rubbery fast. Pull them off the heat while they still look a little glossy; they finish cooking inside the hot wrap.
- Go big on the tortilla. A 10-inch tortilla rolls up neatly with room to tuck the ends. Smaller ones split.
- Oven option. Toast a whole batch on a sheet pan at 400°F for 10 to 12 minutes, flipping halfway, instead of batches in the skillet.
- Use the yolks. Save them for custard, carbonara or homemade mayo; they keep 2 days covered in the fridge.
- Freeze for busy mornings. Cool the untoasted wraps, wrap each in foil and freeze up to 3 months. Reheat from frozen at 375°F for 25 to 30 minutes (or microwave 2 minutes, then crisp in a skillet) until 165°F in the center.
Copycat Starbucks Spinach Feta Wrap
4
wraps10
minutes15
minutes290
kcal25
minutesA copycat inspired by the Starbucks spinach and feta breakfast wrap: soft scrambled egg whites, squeezed-dry wilted spinach and crumbled feta with a sun-dried tomato cream cheese spread, rolled in a whole-wheat tortilla and toasted until crisp. Makes 4 wraps.
Ingredients
- For the sun-dried tomato spread
4 ounces cream cheese (regular or light), softened
2 tablespoons oil-packed sun-dried tomatoes, drained and finely chopped
1 pinch dried oregano
1 pinch garlic powder
- For the wraps
5 ounces fresh baby spinach (about 4 big handfuls)
8 large egg whites (or 1 1/4 cups carton egg whites)
salt and black pepper
1/2 cup crumbled feta
4 large whole-wheat tortillas (10-inch)
1 teaspoon olive oil or cooking spray
Directions
- Stir the cream cheese, sun-dried tomatoes, oregano and garlic powder together until smooth.
- Wilt the spinach in a large nonstick skillet over medium heat, 2 minutes. Tip into a sieve and press with the back of a spoon until it stops dripping. Wipe out the skillet.
- Whisk the egg whites with a pinch of salt and pepper. Cook in the skillet over medium-low heat, stirring gently, until just set and still soft, 2 to 3 minutes.
- Spread each tortilla with a quarter of the tomato cream cheese. Add a line of egg whites, spinach and 2 tablespoons feta just below the center.
- Fold in the sides and roll up tightly, burrito-style.
- Brush the skillet with the oil and toast the wraps seam-side down over medium heat for 2 to 3 minutes per side, until golden and crisp. Cut in half and serve hot.
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More Starbucks Copycats
Pair your wrap with a homemade Starbucks-style iced coffee or a caramel macchiato. For a sweet treat, my copycat lemon loaf is always a hit, and you'll find dozens more in my Starbucks recipes collection.
Frequently Asked Questions
What's in the Starbucks spinach feta wrap?
The café wrap is made with egg whites, spinach and feta, plus a sun-dried tomato cream cheese spread, in a whole-wheat tortilla. My copycat uses the same idea with simple grocery-store ingredients.
Can I use whole eggs instead of egg whites?
Yes. Use 5 or 6 whole eggs in place of the 8 whites. The filling will be richer and yellower, and each wrap gains roughly 60 calories.
How do I reheat a frozen spinach feta wrap?
Bake it in its foil at 375°F for 25 to 30 minutes, or unwrap and microwave 1 1/2 to 2 minutes, turning once, then crisp in a dry skillet. Make sure the center reaches 165°F.
Can I make the wraps ahead without freezing?
Yes. Roll them, wrap tightly and refrigerate up to 3 days. Toast straight from the fridge in a skillet over medium-low heat for 3 to 4 minutes per side so the middle heats through.
What can I use instead of sun-dried tomatoes?
Roasted red peppers, a spoonful of pesto or a little tomato paste with Italian seasoning all work. The spread just needs something tangy and savory against the feta.
