Copycat Starbucks Spinach, Egg White & Feta Wraps
I’ve always loved grabbing a warm Spinach, Egg White & Feta Wrap on my busiest mornings. It’s comforting, flavorful, and never leaves me feeling heavy or sluggish. After one too many coffee shop splurges, I decided it was time to recreate it at home. And let me tell you, I’m so glad I did.
The first time I made this wrap from scratch, I was amazed by how easy it was to bring together. The creamy egg whites mixed with crumbled feta and fresh spinach are a trio of textures and flavors that make every bite irresistible. Plus, the added kick of sun-dried tomatoes brings a tangy depth that pulls everything together. Toasted to golden perfection, it hits all the right notes.
Now it’s become one of my go-to recipes—not just for breakfast, but for lunch or an energizing snack. It’s incredibly satisfying and quick enough to whip up before heading out the door. I’m genuinely excited to share this version with you.
Why You’ll Love This Copycat Starbucks Spinach, Egg White & Feta Wrap
If you love a warm, nourishing wrap that feels like a hug in food form, this recipe checks all the boxes. It’s protein-rich, thanks to the egg whites and feta, and it’s packed with fresh greens for a wholesome kick. The sun-dried tomatoes add an unexpected twist that makes it far more exciting than your average breakfast wrap.
It also happens to be incredibly meal-prep friendly. You can make several wraps in advance and reheat them during the week without losing any of the texture or flavor. And the best part? It’s much more affordable than picking it up from your favorite coffee chain daily.
How to Make the Copycat Starbucks Spinach, Egg White & Feta Wrap
Step 1: Prep Your Ingredients
Start by gathering your essentials: egg whites, crumbled feta cheese, chopped fresh spinach, and chopped sun-dried tomatoes. You’ll also need whole wheat or flour tortillas, a bit of olive oil, salt, and pepper.
Step 2: Cook the Filling
In a nonstick skillet, heat a teaspoon of olive oil over medium heat. Add your chopped spinach and cook for 1 to 2 minutes until wilted. Pour in the egg whites and cook gently, stirring occasionally, until they’re just set. Season with a bit of salt and pepper, then remove from heat and stir in the crumbled feta and sun-dried tomatoes.
Step 3: Assemble and Toast
Lay out your tortilla and spoon the egg white mixture into the center. Fold the sides over, then roll it up tightly like a burrito. Toast the wrap in a dry skillet for about 1 to 2 minutes per side, or until it’s beautifully golden and crisp. Serve warm.
Recipe Variations and Possible Substitutions
Want to switch things up? You can easily tailor this recipe to suit your preferences. Swap the feta for goat cheese if you like a creamier, tangier flavor. You can also use whole eggs instead of egg whites for a richer taste and more nutrients.
For a dairy-free version, simply skip the cheese or use a plant-based alternative. Baby kale or arugula can replace spinach for a slightly different green profile, and if sun-dried tomatoes aren’t your thing, roasted red peppers are a fantastic substitute.
You can also add extras like chopped olives, a sprinkle of chili flakes, or even cooked turkey bacon for an extra hit of savory depth.
Serving and Pairing Suggestions
This wrap pairs wonderfully with a fresh fruit salad or a smoothie if you’re going for a light breakfast. For a heartier option, try serving it alongside roasted potatoes or a mixed greens salad for lunch.
It also tastes great with a dollop of Greek yogurt on the side or a drizzle of hot sauce if you enjoy a little heat in the morning. Don’t forget your favorite coffee or tea for that complete cafe-at-home experience.
Storage and Reheating Tips
To store, let the wraps cool completely and then wrap each one tightly in foil or parchment paper. Place them in a sealed container or zip-top bag and store in the refrigerator for up to 4 days.
To reheat, unwrap and microwave on a plate for 45–60 seconds or until heated through. If you want to keep the wrap crisp, reheat it in a skillet over medium heat for a few minutes, turning occasionally.
You can also freeze these wraps. Just wrap individually, place in a freezer-safe bag, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
How healthy is the Copycat Starbucks Spinach Wrap?
It’s a high-protein, low-fat option that includes greens and healthy fats, making it a balanced and nutritious choice for breakfast.
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out the excess water before cooking, or it may make the wrap soggy.
What kind of tortilla works best?
Whole wheat or regular flour tortillas work best. Avoid ones that are too thick, as they won’t crisp up nicely when toasted.
Can I make it vegan?
Absolutely. Use a plant-based egg substitute and dairy-free cheese. Just make sure your tortilla is also vegan-friendly.
How do I prevent the wrap from getting soggy?
Make sure to cool the filling slightly before wrapping, and avoid overstuffing. Toasting it helps seal everything in and adds texture.
Related Recipe You’ll Like
If you enjoy wraps like this, you’ll love my Roasted Veggie & Hummus Wrap that’s bursting with color and flavor. It’s just as convenient and just as satisfying.
Don’t Forget to Save and Share This Recipe for Later
Pin this Copycat Starbucks Spinach, Egg White & Feta Wrap to your breakfast or meal prep board on Pinterest so you never lose it. Share the love on Instagram or send it to a friend who could use a quick and healthy meal idea. Everyone deserves a wrap this good!
Copycat Starbucks Spinach, Egg White & Feta Wraps Recipe
This Copycat Starbucks Spinach, Egg White & Feta Wrap is a protein-packed, wholesome breakfast wrap made with fluffy egg whites, creamy crumbled feta, sautéed spinach, and tangy sun-dried tomatoes. Wrapped in a golden toasted tortilla, it’s a healthy, low-fat breakfast option that’s ideal for meal prepping or enjoying fresh. It brings the beloved flavors of your favorite coffee shop to your own kitchen with simple, real ingredients.
Ingredients
- 4 large egg whites
- 1/3 cup crumbled feta cheese
- 1 cup fresh spinach, chopped
- 2 tablespoons chopped sun-dried tomatoes (oil-packed or rehydrated)
- 2 large flour or whole wheat tortillas
- 1 teaspoon olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a nonstick skillet over medium heat.
- Add chopped spinach and sauté until wilted, about 1–2 minutes.
- Pour in egg whites and cook, stirring occasionally, until set. Season with salt and pepper.
- Remove from heat and stir in feta cheese and sun-dried tomatoes.
- Lay tortillas flat and divide the mixture evenly between them.
- Fold in the sides and roll up tightly like a burrito.
- Toast wraps in a clean, dry skillet over medium heat for 1–2 minutes per side until golden and crisp.
- Serve warm or store for later.
Notes
- You can use egg substitute or whole eggs if desired.
- Try goat cheese instead of feta for a creamier texture.
- Use baby kale or arugula as a spinach alternative.
- For meal prep: Wrap in foil and refrigerate up to 4 days or freeze up to 2 months.
- To reheat: Microwave for 45–60 seconds or toast in a pan for crispiness.
