Starbucks Spinach Feta Wrap

up close image of spinach feta wrap stacked on top of each other on a white plate.

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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!



  • 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)


  1. 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.
  2. Add your egg whites to a large bowl and whisk well.
  3. 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.
  4. 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.
  5. Remove 2 tablespoons of sun dried tomatoes from the 1/2 cup and chop finely.
  6. Fold chopped sun dried tomatoes into softened cream cheese and stir in garlic powder and salt and pepper, to taste.
  7. Heat your whole wheat wraps or tortillas in the microwave for 30 seconds (or on the stove top) to make sure they are pliable.
  8. Spread sun dried tomato cream cheese mixture over the center of each wrap/tortilla.
  9. Top with a little spinach, an egg white slice, chopped sun dried tomatoes and a sprinkle of feta.
  10. Fold wrap/tortilla on both sides and roll up.
  11. 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.
  12. Repeat until all wraps have been browned.
  13. Store in the fridge for up to 1 week or longer in the freezer (see storage instructions above)