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Get the flavors of Starbucks Spinach and Feta Wrap in this copycat version you can easily make at home! This vegetarian and high-protein breakfast recipe pairs egg whites with spinach, feta cheese and the most delicious sun-dried tomato cream cheese spread in a fiber-rich whole wheat wrap!
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We all have an airport staple. For me, it’s the Starbucks Spinach Feta Wrap! It’s almost a guarantee that every major airport will have a Starbucks and when I’m in need of a healthier meal option I simply can’t turn down a spinach feta wrap. And no, I’m not just talking about breakfast wraps. Unless they’re sold out I will shamelessly eat a Starbucks Spinach Feta Wrap for dinner!
Recently I was flying back to Minneapolis and it hit me how easy it is to make this feta breakfast wrap at home. Not only that but I could meal prep a dozen of them in advance for a healthy and quick breakfast for busy weekday mornings.
And so I tested, and tested again and I’m happy to say I think I absolutely nailed this copycat Starbucks Spinach Feta Wrap. Let me know if you think I did it justice!
Why Make This Recipe
Healthy + Fresh Ingredients – These Feta Wraps feature fresh ingredients like spinach and sun-dried tomatoes and heart-healthy egg whites.
Meal-Prep-Friendly– These breakfast wraps can easily be meal-prepped in advance for breakfasts throughout the week or stored in the freezer for a quick breakfast on the go.
Protein-Packed – Hello protein! With egg whites and cheese there’s plenty of staying power! Perfect for keeping you full all morning long. They’re also a great source of fiber too!
Cost-Efficient – No more spending unnecessary money eating out. You can make a big batch of these for a fraction of the price.
Ingredients Needed
- Olive Oil – rather than using canola oil or other vegetable oil, we’re using heart-healthy olive oil to cook our egg whites and spinach.
- Spinach – spinach wilts down quite a bit so we’ll use a whole 5 oz container of baby spinach.
- Egg whites – 1 carton of egg whites that will be cooked into an egg white omelet.
- Crumbled Feta Cheese – feel free to replace with a different cheese, if preferred (ideas below)
- Cream Cheese – we’re using softened cream cheese to create the sun dried tomato cream cheese spread.
- Sun-Dried Tomatoes – Ideally use the sun dried tomatoes in oil. These will be used both in the wraps and in the sun-dried tomato cream cheese.
- Garlic powder – for mixing into the cream cheese.
- Whole Wheat Wraps or Tortillas – I like using whole wheat tortillas for an extra fiber punch but you can use regular white tortillas or grain-free tortillas.
- Salt + Pepper – to taste. Feel free to reduce salt quantities if watching sodium levels.
How to Make Starbucks Spinach Feta Wrap
STEP 1: COOK SPINACH
In a non-stick pan or large skillet add 1 tbsp olive oil and spinach and cook over medium heat until fully-wilted (roughly 1-2 minutes). Remove from pan and set aside.
STEP 2: MAKE EGG WHITE OMELET
Add your egg whites to a large bowl and whisk well. Using the same non-stick skillet over medium-low heat, add your egg whites and let sit, undisturbed for 3-4 minutes to form an egg white omelet. Using a spatula carefully flip omelet in half and cook for 1-2 more minutes or until cooked through. Don’t worry if it falls apart a little. Simply squish it back together. Remove from heat and cut into 8 slices.
STEP 3: MAKE SUN DRIED TOMATO CREAM CHEESE
Remove 2 tablespoons of sun dried tomatoes from the 1/2 cup and chop finely. Fold into softened cream cheese and stir in garlic powder and salt and pepper.
STEP 4: ASSEMBLE WRAPS
Heat your whole wheat wraps or tortillas in the microwave for 30 seconds (or on the stove top) to make sure they are pliable. Spread sun dried tomato cream cheese mixture over the center of each wrap/tortilla. Top with a little spinach, an egg white slice, chopped sun dried tomatoes and a sprinkle of feta. Fold wrap/tortilla on both sides and then top to bottom.
STEP 5: COOK WRAPS
Add remaining 1 tbsp of olive oil to your skillet and cook each wrap over medium heat for 1-2 minutes on each side to brown slightly. Repeat until all wraps have been browned.
Frequently Asked Questions
Absolutely! Feel free to sub in whole eggs including the yolk if you prefer. I would just reduce the number of eggs to 8 rather than the whole carton of 12.
For sure. If you prefer to sub in a different leafy green for spinach (kale, chard etc…) you can certainly do that. You can also add in other veggies if you’d like!
Yes! Though I don’t find them quite as pliable as whole wheat tortillas, you can sub in grain-free tortillas if desired as the wrap base.
Feel free to use a crumbled or shredded version of whatever cheese you prefer. Goat cheese or even shredded mozzarella are all good options.
Not necessarily! I find it much easier to cook eggs in a non-stick skillet (especially omelets) but if you feel confident in a different type of cooking pan, you can use what you have!
Storage Instructions
These breakfast wraps make a fantastic meal prep breakfast! Here’s how to store them for short and longer term:
Refrigerator: Store your Starbucks Spinach and Feta Wrap in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30 seconds or on the stove top for a few minutes.
Freezer: Store each wrap in foil and freeze and a freezer bag for up to 3 months. You can reheat them in the microwave by removing from foil and cooking for 1 minute on one side and then flipping cooking for 1 minutes on the other side. Alternatively you can bake in the oven at 350 degrees for 15-20 minutes to reheat.
More Egg Recipes
- Make-Ahead Frozen Breakfast Burritos
- Healthy Portable Egg Cups
- Egg Muffins with Mushrooms + Goat Cheese
- Caramelized Onion, Broccoli and Spinach Frittata
- Sweet Potato Egg Boats w/ Avocado Crema
- Baked Eggs in Ramekins
Starbucks Spinach Feta Wrap
Get the flavors of Starbucks Spinach and Feta Wrap in this copycat version you can easily make at home! This vegetarian and high-protein breakfast recipe pairs egg whites with spinach, feta cheese and the most delicious sun-dried tomato cream cheese spread in a fiber-rich whole wheat wrap!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 small box baby spinach (roughly 5 oz)
- 12 egg whites (equivalent to about 1 1/2 cups of egg whites or a whole carton)
- 1/2 cup plain cream cheese, softened
- 1/2 cup sun-dried tomatoes (in oil), roughly chopped
- 1/2 tsp garlic powder
- salt + pepper, to taste
- 1/2 cup crumbled feta cheese
- 8 Large Whole Wheat Wraps or Tortillas (burrito size)
Instructions
- In a non-stick pan or large skillet add 1 tbsp olive oil and spinach and cook over medium heat until fully-wilted (roughly 1-2 minutes). Remove from pan and set aside.
- Add your egg whites to a large bowl and whisk well.
- Using the same non-stick skillet over medium-low heat, add your egg whites and let sit, undisturbed for 3-4 minutes to form an egg white omelet.
- Using a spatula carefully flip omelet in half and cook for 1-2 more minutes or until cooked through. Remove from heat and cut into 8 slices.
- Remove 2 tablespoons of sun dried tomatoes from the 1/2 cup and chop finely.
- Fold chopped sun dried tomatoes into softened cream cheese and stir in garlic powder and salt and pepper, to taste.
- Heat your whole wheat wraps or tortillas in the microwave for 30 seconds (or on the stove top) to make sure they are pliable.
- Spread sun dried tomato cream cheese mixture over the center of each wrap/tortilla.
- Top with a little spinach, an egg white slice, chopped sun dried tomatoes and a sprinkle of feta.
- Fold wrap/tortilla on both sides and roll up.
- Add remaining 1 tbsp of olive oil to your skillet and cook each wrap over medium heat for 1-2 minutes on each side to brown slightly.
- Repeat until all wraps have been browned.
- Store in the fridge for up to 1 week or longer in the freezer (see storage instructions above)
