Description
The Starbucks Spinach Feta Wrap is a warm, hearty, and protein-packed breakfast wrap featuring fluffy egg whites, tangy feta cheese, seasoned sautéed spinach with sun-dried tomatoes, all wrapped in a toasty lavash or large tortilla. This homemade version offers a delicious grab-and-go breakfast option that mimics the popular café favorite with fresh, wholesome ingredients.
Ingredients
Spinach and Egg Mixture
- 1 teaspoon oil from sun-dried tomatoes
- ¼ cup sun-dried tomatoes packed in oil, finely chopped
- 2 cups fresh spinach, finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- Dash black pepper
- 2 cups egg whites
- ½ cup crumbled feta cheese
Wrap Assembly
- 4 whole lavash wraps, or other favorite large tortillas
- ¼ cup whipped cream cheese, or 4 wedges of Laughing Cow Cheese
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray and line it with parchment paper to prevent sticking and ease cleanup.
- Sauté spinach and flavorings: Spray a large frying pan with cooking spray and heat over medium heat. Add the oil from the sun-dried tomatoes. Once hot, add the chopped spinach and sauté until wilted. Stir in the finely chopped sun-dried tomatoes, garlic powder, oregano, salt, and black pepper. Remove the pan from heat.
- Combine ingredients in baking dish: Transfer the spinach mixture and crumbled feta cheese to the prepared baking dish. Pour the egg whites evenly over the mixture. Gently stir with a spatula to distribute all ingredients uniformly.
- Bake the egg mixture: Place the baking dish in the preheated oven and bake for 18-22 minutes until the egg whites are fully set, the center is no longer jiggly, and edges begin pulling away from the sides. Remove from oven and allow to cool a few minutes. Slice into four equal squares.
- Assemble the wraps: Lay each lavash wrap or tortilla flat. Spread about 1 tablespoon of whipped cream cheese evenly across the center of each wrap to add creaminess and hold the filling in place.
- Add egg squares and season: Place one egg white square on top of the cream cheese on each wrap, slightly off-center for easier folding. Optionally, add a pinch of black pepper or a dash of hot sauce on the eggs for extra flavor.
- Fold the wraps: Fold in the sides of the lavash toward the center, then roll from the edge closest to you tightly over the filling until the wrap is fully sealed for a snug roll that won’t fall apart when heated.
- Toast the wraps: Heat a non-stick skillet over medium heat. Place each wrap seam-side down and toast for 1-2 minutes per side until the outside is golden brown and slightly crispy. Alternatively, toast in an air fryer at 375°F for 5 minutes to achieve a similar texture.
Notes
- The oil from sun-dried tomatoes adds extra flavor; do not discard.
- Lavash wraps are preferred for authenticity but any large tortilla works.
- Adjust seasonings to taste, especially salt and pepper.
- To lighten the wrap, use low-fat or reduced-fat cream cheese.
- For a spicier kick, add hot sauce before folding.
- Serving suggestions: enjoy with fresh fruit or a side of yogurt for a complete breakfast.
