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Copycat Starbucks Spinach, Egg White and Feta Wrap

A protein-packed breakfast wrap that perfectly mimics the popular Starbucks favorite. Fluffy egg whites combine with savory sun-dried tomatoes, fresh spinach, and tangy feta cheese in a warm lavash wrap for a nutritious start to your day.  
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups egg whites
  • ¼ cup sun-dried tomatoes finely chopped
  • 2 cups fresh spinach finely chopped
  • ½ cup crumbled feta cheese
  • 4 whole lavash wraps or whole wheat tortillas
  • ¼ cup whipped cream cheese
  • Cooking spray for greasing

Method
 

  1. Prepare the Baking Dish
  2. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray and line it with parchment paper. This helps prevent sticking and makes cleanup easier.
  3. Combine the Filling Ingredients
  4. Pour the egg whites directly into the prepared baking dish. Evenly sprinkle the chopped sun-dried tomatoes, fresh spinach, and crumbled feta cheese over the top. Gently stir with a spatula to distribute the ingredients without fully mixing them into the egg whites. This will help create even layers as the mixture bakes.
  5. Bake the Egg Mixture
  6. Place the baking dish in the preheated oven and bake for 18-22 minutes, or until the egg whites are fully set. The center should no longer be jiggly, and the edges should start to pull away from the sides of the dish. Remove from the oven and let the eggs cool for a few minutes before slicing them into four equal squares.
  7. Spread Cream Cheese on Wraps
  8. Lay each lavash wrap or whole wheat tortilla on a clean surface. Spread about 1 tablespoon of whipped cream cheese across the center of each wrap. This will add creaminess and help hold the filling in place.
  9. Add Egg Filling
  10. Place one egg white square on top of the cream cheese in each wrap. Position it slightly off-center so it's easier to fold. If you like a little extra flavor, you can sprinkle a pinch of black pepper or a dash of hot sauce over the eggs before rolling up the wrap.
  11. Fold the Wraps
  12. To fold, start by tucking in the sides of the lavash toward the center. Then, take the edge closest to you and roll it tightly over the filling, continuing to roll until the wrap is fully sealed. The goal is to create a snug roll that won't fall apart when heated.
  13. Toast the Wraps
  14. Heat a non-stick skillet over medium heat. Once hot, place each wrap seam-side down in the skillet and toast for about 1-2 minutes per side, or until the outside is golden brown and slightly crispy. This step enhances the texture and mimics the warm, toasted exterior of the Starbucks version.
  15. Serve or Store
  16. If eating immediately, enjoy while warm. If meal prepping, allow the wraps to cool completely before wrapping them in foil or placing them in an airtight container. Store in the refrigerator for up to 4 days.

Notes

  • These wraps freeze well. To freeze, wrap each cooled wrap tightly in parchment paper, then aluminum foil, and place in a freezer bag. They'll keep for up to 3 months.
  • To reheat from frozen, remove foil, loosely wrap in a paper towel and microwave for 1-2 minutes, or until heated through.
  • For a spicier version, add a pinch of red pepper flakes to the egg mixture before baking.
  • You can substitute the lavash with whole grain tortillas, flatbreads, or even large flour tortillas.
  • To make this gluten-free, use certified gluten-free wraps or tortillas.