This Starbucks Spinach Feta Wrap is a perfect copycat recipe made with egg whites, spinach and feta inside a toasted whole wheat wrap.
Why You'll Love This Recipe
- Healthier copycat: It tastes just like the kind from Starbucks, but it's healthier since you're using whole ingredients.
- Grab and go: Make a big batch for the week, or freeze some for later.
- Protein packed: These wraps are packed with protein thanks to the egg whites.
Ingredients and substitutions
- Butter – use cooking spray or a neutral cooking oil instead.
- Egg whites – you can use whole eggs, but it'll increase the calorie count.
- Baby spinach – arugula would also be good.
- Feta cheese – goat cheese would also be good, but has a different taste.
- Sundried tomatoes – fire roasted tomatoes or roasted red peppers would be good here.
- Whole wheat wraps – use regular tortillas or spinach wraps instead.
Sundried tomato cream cheese spread
- Cream cheese – use low-fat cream cheese to get down on calories.
- Sundried tomatoes – swap out for roasted red peppers or fire roasted tomatoes.
How to make this recipe
Step 1: Cook the spinach.
Cook the spinach until softened, then set aside.
Step 2: Cook the egg whites.
Cook the egg whites until they form into an omelette.
Step 3: Cut up the egg whites.
Cut the cooked egg whites into five pieces.
Step 4: Make the cream cheese spread.
Mix the cream cheese ingredients together.
Step 5: Assemble your wraps.
Add all the fillings to the whole wheat wraps.
Step 6: Toast the wraps.
Toast the wraps on each side, then cut in half and serve.
Recipe tips & variations
Here are some of my top tips for making these breakfast wraps, including some different customization options:
- Don't overstuff: Divide the ingredients equally and don't overstuff your wraps, or they'll get soggy.
- Make them crispy: Toast the wraps in a skillet on each side to make them nice and crispy.
- Swap the cheese: If you don't like feta, try goat cheese or shredded mozzarella.
- Vegan: Swap out the egg whites for tofu scramble and use vegan cheese.
- Keto: Use keto tortillas for a keto friendly option.
Frequently Asked Questions
Is the spinach feta wrap from Starbucks healthy?
This wrap is definitely a healthy breakfast option. It's packed with protein from the egg whites and rich in fibre thanks to the spinach. It's also a lot healthier than the traditional Starbucks version, because you're using whole ingredients.
How many calories are in this recipe?
The spinach feta wrap at Starbucks has 290 calories per serving. My version has 329 calories per serving, so it’s a slightly higher calorie count, but you’re also getting a bigger portion than you would at Starbucks.
How much protein is there?
This Starbucks spinach feta wrap has 14 grams of protein per serving. For an even higher protein count, use whole eggs instead of egg whites (just keep in mind that this will also increase the calorie count).
Can you freeze these wraps?
Yes! One of the best parts of these wraps is that they're freezer-friendly. You can freeze them in plastic wrap in Ziploc bags for up to 3 months.
Storing and reheating
Storing: Cover each wrap in plastic wrap then store in airtight containers for 5 days.
Freezing: Cover each wrap in plastic wrap, then freeze in Ziploc bags for 3 months. Thaw in the fridge overnight.
Reheating: Reheat your wrap in a skillet, a sandwich press or the oven for 15 mins at 350°F. You can microwave it for 2 mins, but it won't get crispy.
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Starbucks Spinach Feta Wrap
Ingredients
- 2 tbsp butter
- 1 cup egg whites or whites from 8 eggs
- Salt & pepper
- 2 cups baby spinach
- 1/3 cup feta cheese, crumbled
- 1/3 cup julienned sundried tomatoes
- 5 whole wheat wraps
Sundried tomato cream cheese spread
- 1/2 cup cream cheese, softened
- 2 tbsp finely chopped sundried tomatoes
- Salt & pepper, to taste
Instructions
- Spray a large skillet with cooking spray and cook the spinach over med-high heat for 2-3 minutes until spinach is softened. Remove from heat and set aside.
- After spinach is done, melt butter in the same skillet over medium-low heat. Add egg whites and season with salt & pepper, letting the whites form an omelet, which should take a few minutes. Use a spatula to fold the omelet into thirds and continue cooking until set, about 1-2 minutes. Remove from heat and cut into 5 pieces.
- Meanwhile, melt the softened cream cheese in the microwave for 20-30 seconds, then mix in sundried tomatoes and salt & pepper to taste.
- Spread each whole wheat wrap with a bit of the cream cheese spread, then top with spinach. Add egg white, then top with feta and extra sundried tomatoes. Fold wrap by tucking two sides in and then rolling.
- Toast your wrap if desired in the same skillet over medium heat for 1-2 minutes, then cut in half and serve and enjoy!
- TO FREEZE: Wrap each individual wrap in cling wrap, then store in a large freezer bag for up to 3 months. Reheat in a 350 oven for 15 minutes, or in the microwave for 2 minutes.
Video
Notes
Nutrition
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