Spinach Feta Wrap– Easy Starbucks Copycat

This Starbucks Spinach Feta Wrap is a warm, savory breakfast made with fluffy egg whites, wilted spinach, tangy sun-dried tomatoes, and feta cheese — all wrapped in a cozy whole wheat tortilla. It’s quick to prep, super budget-friendly, and honestly… a great reason to stop skipping breakfast.

Jump to Recipe

Quick Summary

• Prep time: 5 mins
• Cook time: 5 mins
• Flavor: savory, a little salty, soft + toasty
• Great for: rushed mornings, breakfast meal prep, solo brunch

Why I Like This Recipe

Tired morning. No groceries. Made this with stuff I already had — and now it’s in rotation. Simple but legit satisfying.

Ingredients

• 3 egg whites (or ⅓ cup from carton)
• ⅛ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh spinach
• 2 tsp sun-dried tomatoes
• 2 tsp crumbled feta
• 1 whole wheat wrap (burrito-size)

How To Make Spinach Feta Wrap

1. Whisk the eggs: Crack or pour your egg whites into a small bowl. Season with salt and pepper. Beat lightly.
2. Cook the eggs + spinach: Spray a small skillet and heat on medium-low. Pour in the egg whites. Once they start to set, lay the spinach on top to wilt.
3. Build the wrap: Slide eggs + spinach onto your tortilla. Sprinkle on feta and sun-dried tomato.
4. Wrap it up: Fold bottom up, sides in. Optional: toast in a pan for 1–2 mins to crisp it.
5. Serve: Eat hot. Wrap in foil if you’re heading out the door. Cut in half if you’re romanticizing the morning.

Tips for Success

• Don’t overcook the eggs — soft is best
• Baby spinach wilts quicker and fits better in wraps
• Sun-dried tomatoes = salty-sweet punch
• Feta is a must. It ties it all together.

Storage and Reheating

• Fridge: Wrap in foil or store in a container for up to 3 days.
• Reheat: Skillet or toaster oven works best. Just until warm.
• Microwave: Quick but gets chewy. Use in a pinch.

Frequently Asked Questions

• Can I use whole eggs instead of egg whites?
  Yep, just use one or two — it’ll be richer but still tasty.
• Can I freeze these?
  You can, but the texture changes a bit. Best fresh or from the fridge.
• Is it okay to use frozen spinach?
  It works if you squeeze out the extra water. Otherwise, it gets watery.
• What tortilla should I use?
  Whole wheat burrito-size is ideal, but honestly? Use whatever’s in your fridge.
• Can I make more for the week?
  Totally. They reheat well, especially in the toaster oven.

Common Mistakes and How to Dodge Them

• Overcooking the eggs: Dry eggs = sad wrap. Keep the heat low and take them off early — they’ll finish cooking in the wrap if you toast it.
• Using too much filling: I get it. You wanna pack it. But overfilling makes it rip or spill. Keep it balanced.
• Not toasting the wrap: I know, it’s “optional.” But the crisp on the outside? Game-changer. Adds flavor and helps it hold together better.
• Skipping the feta: I’ve tried it without. It’s just not the same. Feta brings the tang — otherwise, it’s a little bland.
• Using raw spinach on top of cooked eggs: Lay it in while the eggs are still soft so it wilts. Putting it in after just makes it stringy and weird.

Nutrition Facts (Per Serving)

• Calories: 233
• Fat: 6g
• Carbs: 22g
• Protein: 18g
• Sodium: 490mg
• Sugar: 2g

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