Our Copycat Starbucks Spinach Feta Wrap is the perfect on-the-go breakfast for busy mornings. We stuff a whole-wheat tortilla with egg whites, wilted baby spinach, salty feta, and a sun-dried tomato pesto. The wraps are crisped up in a hot skillet until golden brown and ready to eat.
Starbuck’s Spinach Feta Wrap
If you’re a fan of Starbucks Spinach Feta Wrap, you’ve come to the right place! We have mastered a replica of our favorite wrap, and we’re pretty excited about. Like really excited about. And so is my two-year-old little guy who has become quite enamored with the healthy breakfast as well.
If you’re not familiar, this easy breakfast wrap is filled with hearty egg whites, wilted baby spinach, a store-bought sun-dried tomato pesto, and a touch of salty crumbled feta cheese. It’s all wrapped in a big whole-wheat flour tortilla and heated up in a hot skillet until it’s golden brown and crisp.
Well, our version is. I don’t know what exactly is in Starbuck’s wrap. But what I do know, is ours is made from scratch, just as easy, and you can make eight of them for the price of two.
Things I love about the Starbuck’s Spinach Feta Wrap:
- They’re portable. They are SO easy to eat on-the-go. Simply heat them up in a skillet until they’re golden brown and crisp, wrap them in a paper towel and give ’em to the kiddos in the car.
- They’re healthy. Really healthy. And hearty! The only item even remotely “unhealthy” in here is the feta and we use only have about 1/8 cup in each wrap.
- You get a perfect balance of carbs, protein, and veggies.
Ingredients in Starbucks Spinach Feta Wrap
Eggs. Starbuck’s version uses egg whites, and while I’m normally a whole egg girl, here the egg white is perfect. We use two egg whites per wrap.
Spinach. We use pre-washed organic baby spinach. The amount we’ve listed in the recipe card may seem like a lot, but trust me, it wilts down.
Feta Cheese. The melty feta cheese is essential to the flavor of our Starbuck’s spinach feta wrap. It adds a salty bite that we love.
Sun-dried Tomato Spread. So I could never quite figure exactly what Starbuck’s uses for the tomato portion of their spinach feta wraps, but I’ve been told it’s some sort of tomato spread. At first I was just going to buy sun-dried tomatoes packed in oil and chop them, but then I realized we could probably use a sun-dried tomato pesto – it worked perfectly. We used this brand, but if you can’t find sun-dried tomato pesto at your grocery store, you can swap out sun-dried tomatoes packed in oil and chop them super finely.
Whole-wheat tortillas. You can make your wraps as big or little as you want. I used a burrito-sized tortilla, but if you want less carbs, you can use a small tortilla. It will be harder to wrap, but it will work.
Let’s make Starbuck’s Spinach Feta Wraps!
Cook the eggs. Instead of scrambling the egg whites, I like to cook them omelet-style. We use a VERY non-stick skillet (this is important), and spray it with a little bit of non-stick cooking spray. Heat the pan over a medium-high heat and add the eggs. Let them sit for a minute and then use a spatula to lift the side of the omelet and tilt the pan at the same time so the uncooked egg falls underneath the cooked egg. Repeat on different sides of the pan.
If you want the top of the egg crisp as well, use can use a big spatula to flip the entire egg over. Slide out on to a cutting board and cut into four pieces.
Cook the spinach. Once you’ve cooked the eggs, add the spinach to the pan along with two teaspoons of the sun-dried tomato pesto. Cook over a medium heat until wilted. Turn the heat off and add the feta. You want the feta to melt slightly but not completely.
Assemble! Spread a little sun-dried tomato spread on the tortilla. Top with a piece of egg. Spoon the spinach mixture on top. Roll up!
Can I make these in advance?
YES! In fact, I encourage you to. You can either keep them in the fridge and pull them out throughout the week, or you can pop them in the freezer and pull out over the course of a month.
To reheat from the fridge, place in a dry skillet over a medium heat. Cook until crisp and brown on one side, about 4 minutes. Flip and cook on the other side.
To reheat from the freezer. Microwave in a paper towel for two minutes. If you want the wrap crispy, finish heating it up in a dry pan.
Substitutions and Tips and Tricks for Recipe Success
- Make sure you use a truly non-stick pan to cook the eggs in, as you don’t want them to stick. Using non-stick cooking spray also helps the process.
- To make your tortillas more pliable, try heating them up in the microwave for 20 seconds.
- If you want to use the whole egg, go for it!
- If you can’t find sun-dried tomato pesto, go ahead and get jarred sun-dried tomatoes in olive oil.
Other easy Breakfast Ideas
- Our Broccoli Cheddar Frittata Bites are another great on-the-go breakfast and my kiddos LOVE them.
- This Avocado Toast with Egg is sort of an untraditional take on a classic avocado toast. It’s smothered with almond butter, avocado, BACON, and then drizzled with honey.
- Ok so this Broccoli Cheddar Croissant Bake isn’t the healthiest recipe on the planet, but it sure it delicious.
Starbucks Spinach Feta Wraps
- 16 large egg whites
- 8 cups baby spinach
- 1 cup crumbled feta cheese
- 1/2 cup sun-dried tomato pesto
- 8 large whole-wheat tortillas
Heat a non-stick skillet (this is important) to a medium-high heat. Spray it with a little bit of non-stick cooking spray. Once the pan is hot, add the eggs. Let them sit for a minute and then use a spatula to lift the side of the omelet and tilt the pan at the same time so the uncooked egg on top falls underneath the cooked egg. Repeat on different sides of the pan. If you want the top of the egg crisp as well, use can use a big spatula to flip the entire egg over. Slide out on to a cutting board and cut into four pieces.
Once you've cooked the eggs, add the spinach to the same pan along Cook over a medium heat until wilted. Turn the heat off and add the feta. Stir until combined. You want the feta to melt slightly but not completely.
Spread some sun-dried tomato spread on the tortilla. Top with a piece of egg. Spoon the spinach mixture on top. Roll up burrito-style.
Heat the same skillet to a medium heat. Once the skillet is hot, add the wraps. Cook until brown and crispy, about 1-2 minutes per side.
Store in the fridge for up to a week. Cook as instructed.
To freeze. Place cooled spinach feta wraps in a large freezer ziplock bag. Freeze for up to a month. When you're ready to cook, wrap them in a paper towel and microwave for two minutes or until hot. If desired, brown in a hot skillet.