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This spinach feta egg white wrap is an at-home version of the popular Starbucks menu item. They’re light and fluffy, yet packed with flavor and protein to keep you fueled all morning long. Make a batch and keep them in the freezer for an easy breakfast!
Looking for more protein-filled breakfast? Try this chorizo breakfast burrito, fluffy egg sandwiches, or this high-protein breakfast burrito.
I love making restaurant favorites at home to save on budget. Serving this breakfast wrap alongside another Starbucks copycat drink like vanilla sweet cream cold foam, pumpkin cream cold brew, or Starbucks dragon drink makes me feel like I swung by the coffee shop!
Not only that, but the flavor is incredible! The sun dried tomatoes and spinach with feta make it the perfect combination. And just like these cottage cheese pancakes, you’re sneaking in protein to keep you full all morning!
Love copycat recipes? Try Chipotle corn salsa, CAVA honey harissa chicken bowls, or Panera autumn squash soup next time!
Ingredients You Need
Here are the simple ingredients you need to make this spinach feta and egg white wrap. Skip to the recipe card for exact measurements.
- Sun-dried tomatoes: I recommend using the jarred version that comes in oil. They’re pre-cut and are packed with flavor.
- Baby spinach: Adds vitamins, antioxidants, and fiber.
- Egg whites: Whisked egg whites create a fluffy, protein-packed filling. Use cracked eggs or a carton of egg whites.
- Garlic powder, Italian seasoning, and pepper: For seasoning.
- Feta cheese: Adds a tangy, salty flavor.
- Wrap: Try the classic Lavash wrap or use a tortilla if you have them on hand. Joseph’s makes a delicious Lavash wrap!
Love feta and eggs? Try viral feta fried eggs, asparagus and cheese frittata, or this easy vegetable frittata.
Recipe Variations & Substitutions
- More veggies: Add diced bell peppers, caramelized onion, or mushrooms.
- Different cheese: Use goat cheese or shredded provolone or mozzarella. Or go with a dairy-free or vegan cheese of your choice.
- Use whole eggs: For a denser wrap with added protein.
- Dip it: Try it dipped hot sauce, salsa, or basil pesto.
How to Make
Here are the simple steps, with photos, to make this Starbucks spinach egg white feta wrap. Skip to the recipe card for the printable version.
Step 1. Cook Veggies. Cook sun dried tomatoes and spinach in a skillet until wilted.
Step 2. Cook Eggs. Sprinkle feta around the veggies in a circle, pour the egg whites on top, and sprinkle with seasoning. Cook until firm and fold into an omelet.
Step 3. Wrap and Serve. Transfer the eggs to a heated tortilla and roll into a burrito. Serve warm and enjoy!
Expert Tips
- Heating your tortilla or wrap before rolling to prevent it from tearing.
- Keep the heat to medium-low when cooking the egg whites! Cover it with a lid to help the egg whites set.
Recipe FAQs
This wrap is low-fat, high in protein, and packed with vitamins and minerals. Make it even lower carb by choosing a low-carb wrap. It’s an excellent way to start your day with protein and veggies.
It’s encouraged! I like to make extra batches to easily freeze and store for a morning when I need something quick and filling. I transfer it to the fridge the night before I’ll be eating it and follow the reheating instructions listed below.
Storage Tips
Store: Allow the wrap to cool completely, then store in an airtight container in the fridge for up to 5 days.
Freeze: Store them tightly wrapped in aluminum foil and then an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat
- Microwave: Cover the wrap with a microwave-safe cover or a damp paper towel. Microwave on medium power for 30-60 seconds. Check the wrap and continue heating in 15-20 second intervals until it’s heated through.
- Skillet: Heat in a non-stick skillet over medium heat with a lid for about 2-3 minutes on each side, or until the wrap is heated through and the outside is slightly crispy.
- Oven: Wrap in foil, place on a baking sheet, and bake at 350°F for 10-15 minutes, or until thoroughly heated. For a crispier exterior, you can open the foil for the last 5 minutes.
- Air fryer: Heat at 350°F (175°C) for 5-7 minutes, flipping halfway through, until it’s heated through.
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Spinach Feta Egg White Wrap
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Ingredients
- 2 Tablespoons chopped sun dried tomatoes plus oil
- 1 cup baby spinach roughly chopped
- 3 Tablespoons crumbled feta cheese
- 4 large egg whites whisked
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Pepper to taste
- 1 Lavash wrap or large tortilla
Instructions
- Add 1-2 teaspoons of oil from the sun dried tomatoes to a small (4-6 inch) non stick skillet over medium heat. Add the sun dried tomatoes and spinach and cook to wilt.2 Tablespoons chopped sun dried tomatoes, 1 cup baby spinach
- Turn the heat down to medium-low. Push the spinach and tomato mixture into the center of the pan and sprinkle the feta cheese around the them to create a circle. Pour the egg whites on top of veggies and feta and sprinkle with garlic powder, Italian seasoning, and pepper.3 Tablespoons crumbled feta cheese, 4 large egg whites, 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, Pepper to taste
- Let it cook undisturbed for 2-3 minutes, until the bottom starts to set. Use a spatula to lift up one side of the egg whites and tilt the pan gently to let the egg white run underneath. Repeat until most of the egg whites are set. Cover with a lid to help any remaining egg whites cook through. Fold the egg white patty over in half to form an omelette shape.
- Heat the tortilla in the microwave for 15-20 seconds or over the open gas flame until heated and pliable. Transfer the eggs to the tortilla.1 Lavash wrap
- Fold the tortilla over the eggs then fold in the edges and continue rolling forward into a burrito. Press it into the the pan slightly to brown some of the outside of the tortilla. Serve warm.
