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Starbucks Spinach Feta Wrap

Starbucks Spinach Feta Wrap - recipe card
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This copycat recipe recreates the popular Starbucks Spinach Feta Wrap with fluffy egg whites, wilted spinach, tangy feta, and sun-dried tomatoes in a warm whole-wheat tortilla. It makes a satisfying breakfast or lunch that feels indulgent yet healthy.

Ingredients

Scale
  • 8 large egg whites (from 8 large eggs, about 1 cup)
  • 4 cups fresh spinach, roughly chopped
  • 1 cup (4 oz) crumbled feta cheese
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 4 large (8-inch) whole-wheat tortillas
  • 2 oz light cream cheese (Neufchâtel), softened
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instructions

  1. Crack 8 eggs, separating the whites into a large bowl. Discard yolks or reserve for another use. Add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to the egg whites, then whisk until frothy and well combined, about 30 seconds.
  2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat the pan. When the oil shimmers, add the chopped spinach. Cook, stirring frequently, until the spinach is completely wilted and any released liquid has evaporated, about 2 minutes. Transfer the wilted spinach to a plate and set aside.
  3. Wipe the skillet clean with a paper towel. Return the skillet to low heat. Pour in the whisked egg whites. Using a rubber spatula, gently stir the egg whites constantly, scraping the bottom and sides of the pan, until small, soft curds form. This gentle, low-heat method prevents browning and keeps the eggs tender. Continue stirring until the eggs are just set but still moist, about 4 minutes. Remove from heat immediately to avoid overcooking.
  4. Add the wilted spinach and 3/4 cup of the crumbled feta to the scrambled egg whites. Gently fold together until the feta is evenly distributed. Set the egg mixture aside.
  5. Lay the 4 whole-wheat tortillas flat on a clean work surface. Divide the softened cream cheese among the tortillas and spread it in an even layer, leaving a 1-inch border around the edges. This helps seal the wrap and adds a creamy texture.
  6. Divide the egg and spinach mixture evenly among the tortillas, placing it in the center of each. Top each portion with the remaining 1/4 cup crumbled feta and the chopped sun-dried tomatoes.
  7. Fold the bottom of each tortilla up over the filling, then fold in the sides, and roll tightly into a secure wrap. The cream cheese acts as a glue to keep the wrap closed.
  8. To warm the wraps and set the fillings, heat a clean nonstick skillet over medium heat. Place the wraps seam-side down in the skillet (work in batches if needed) and cook until golden brown and crisp, about 2 minutes per side. Alternatively, preheat oven to 350°F (177°C) and place wraps on a baking sheet; bake for 8 minutes, flipping halfway through, until warmed through and slightly toasted.
  9. Remove wraps from heat and let rest for 1 minute before slicing in half diagonally. Serve immediately.

Notes

Store leftover wraps individually wrapped in plastic wrap or parchment in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap then aluminum foil; freeze for up to 1 month. Reheat from refrigerated: microwave on high for 1 to 1 1/2 minutes, or place in a 350°F (177°C) oven for 8-10 minutes. From frozen: thaw overnight in the refrigerator, then reheat as above. For a crispier exterior, reheat in a skillet over medium heat for 2-3 minutes per side.

Nutrition

Keywords: spinach feta wrap, Starbucks copycat, breakfast wrap, egg white wrap, Mediterranean breakfast, healthy breakfast, meal prep breakfast, whole wheat tortilla, feta cheese, sun-dried tomatoes, easy breakfast recipe

Find it online: https://copycatkitchenco.com/starbucks-spinach-feta-wrap/