Spinach Feta Egg White Wrap
This spinach feta egg white wrap recipe is the best Starbucks copycat recipe that you need to add to your meal prep rotation. These wraps are light yet satiating, protein packed and so much better made at home!
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One of my favorite menu items to get from Starbucks is their is their Spinach, Feta and Egg White Wrap. But at $5.35 a pop, enjoying this delicious breakfast can make a real dent in the monthly food budget.
That is why I decided to start making them at home instead and honestly, they are so much better when you make them yourself! You can control exactly what you’re putting into these wraps and they are so much more fresh than the ones from Starbucks.
These copycat spinach feta egg white wraps are made using lavash wraps, which closely resembles the wraps Starbucks uses and provides a good amount of fiber. The wraps are filled with protein packed egg whites, as well as spinach, feta and a flavorful sun-dried tomato cream cheese to tie it all together.
It takes no time at all to put these egg white wraps together and the result: 4 grab-and-go breakfasts for those busy weekday mornings.
Ingredients
To make these Starbucks copycat egg white wraps, I went right to the Starbucks website to see exactly what ingredients they used to make them:
Lavash wraps: Lavash is a thin leavened flatbread native to west Asian countries of Turkey, Armenia and Azerbaijan. Joseph’s makes a very accessiable lavash wrap that can be found in most grocery stores in the bakery section.
Egg whites: This recipe calls for an entire 16 oz carton of organic free range egg whites. Not only does this mean you don’t have to worry about measuring the egg whites (woohoo), it also means these wraps are packed with more egg whites (and protein) than the Starbucks ones.
Spinach: spinach provides vibrant color and nutrients such as vitamin C and iron.
Sun-dried tomatoes: sun-dried tomatoes are added to the cream cheese spread and the egg whites. Use the ones packed in oil in a jar.
Feta: feta is added to the egg whites and I like to add a little extra on top for a cheesy, salty addition.
Cream cheese: these egg white wraps get a sun-dried tomato cream cheese spread that adds so much flavor!
Tomato paste: something most copycat recipes skip but I wanted to stay as close to the original as possible. Plus, tomato paste adds a deep, rich tomato flavor to the sun-dried tomato cream cheese.
Seasoning: Italian seasoning, red pepper flakes, salt and black pepper add fantastic flavor to these egg white wraps.
Equipment
Large frying pan
Cutting board and knife
Measuring cups and spoons
Small and large mixing bowl
How to Make Spinach Feta Egg White Wraps
Make the sun-dried tomato cream cheese
In a small mixing bowl, combine 3 tablespoons of the sun-dried tomatoes with softened cream cheese, tomato paste and parmesan cheese. Mix well until combined and set aside.
Cook the egg whites
In a larger mixing bowl, combine the egg whites, remaining sun-dried tomatoes, feta cheese, Italian seasoning, red pepper flakes, salt and black pepper. Whisk to combine.
Heat a large frying pan (12″ or larger) over medium-low heat. Add a small amount of avocado or vegetable oil or spray with cooking spray.
Gently sauté the chopped spinach, just until lightly wilted. Add the egg white mixture to the pan and stir to evenly distribute the mix ins.
Cover the pan with the lid and allow the egg whites to cook undisturbed until completely set, about 5 minutes. Remove the egg whites from the heat and allow to cool for at least 5 minutes.
Assemble the wraps
Spread 1/4 of the sun-dried tomato cream cheese in an even layer over 1/2 the lavash wrap, being sure to leave 1/2 inch around the edges. Top cream cheese with 1/4 of the egg whites and a sprinkle of feta.
Fold up the wrap by folding the bottom up and sides in over the egg whites, then roll all the way up. Repeat with remaining wraps and filling.
Heat the frying pan over medium heat. Add wraps seam side down to the dry pan and toast until golden brown and crispy, about 4-5 minutes on each side.
Tips
- Make sure the cream cheese is softened for easy mixing. Alternatively, you can blend everything for the cream cheese spread together in a food processor.
- Ensure the heat is not too high while cooking the egg whites. Otherwise, the bottom of the eggs will burn before the top has set.
- If there is still some uncooked egg whites after 5 minutes, swirl the pan so it runs to the outer edge to finish setting.
- Lavash wraps are not as sturdy as tortillas, so take care when rolling up the wraps to avoid tearing.
- Storing: allow wraps to cool completely, then wrap in plastic wrap or aluminum foil and store in a plastic resealable bag. Store in the fridge for up to 4 days and in the freezer for up to 3 months.
How to Reheat Spinach Feta Egg White Wraps
Allow frozen egg white wraps to thaw in the fridge overnight. Reheat using one of the following methods:
Toaster oven: heat for 4-5 minutes on one side, flip and toast for an additional 3-4 minutes.
Air fryer: air fryer 400°F for 6-8 minutes, or until warmed through.
Oven: preheat oven to 400°F. Wrap egg white wrap in aluminum foil and heat for 10 minutes, or until warmed through.
Stovetop: heat a pan over medium-low heat. Warm on one side for 4-5 minutes, flip and warm for an additional 3-4 minutes.
Microwave: microwave on high for 30 seconds, flip and microwave for an additional 20 seconds.
Substitutions
Lavash wraps: if you cannot find lavash wraps, regular burrito sized tortillas would work as well. Be sure to warm them in the microwave for a few seconds to make them pliable and easier to fold.
Egg whites: I used a carton of egg whites for ease, but feel free to crack and separate your own egg whites. Alternatively, if you’d like to use whole eggs in this recipe, use 10 large eggs to replace the 2 cups of egg whites.
Cream cheese: for a lower calorie option, use Neufchâtel cheese, which can be found right next to the cream cheese.
More Recipes You’ll Love
Breakfast Burritos with Potatoes (Vegetarian)
Copycat Starbucks Veggie Egg White Bites
Enchilada Egg Skillet
Southwest Frittata
If you make this Spinach, Feta Egg White Wrap, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Spinach Feta Egg White Wraps
Ingredients
- 2 oz cream cheese softened
- 1/3 cup sun-dried tomatoes drained and chopped
- 1 tsp tomato paste
- 1 tbsp parmesan cheese
- 2 cups egg whites
- 2 cups fresh spinach chopped
- 1/2 cup crumbled feta plus more for topping
- 1/2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 Lavash wraps
Instructions
- In a small mixing bowl, combine 3 tablespoons of the sun-dried tomatoes with softened cream cheese, tomato paste and parmesan cheese. Mix well until combined and set aside.
- In a larger mixing bowl, combine the egg whites, remaining sun-dried tomatoes, feta cheese, Italian seasoning, red pepper flakes, salt and black pepper. Whisk to combine.
- Heat a large frying pan (12" or larger) over medium-low heat. Add a small amount of avocado or vegetable oil or spray with cooking spray. Gently sauté the chopped spinach, just until lightly wilted. Add the egg white mixture to the pan and stir to evenly distribute the mix ins.
- Cover the pan with the lid and allow the egg whites to cook undisturbed until completely set, about 5 minutes. Remove the egg whites from the heat and allow to cool for at least 5 minutes.
- Spread 1/4 of the sun-dried tomato cream cheese in an even layer over 1/2 the lavash wrap, being sure to leave 1/2 inch around the edges. Top cream cheese with 1/4 of the egg whites and a sprinkle of feta.
- Fold up the wrap by folding the bottom up and sides in over the egg whites, then roll all the way up. Repeat with remaining wraps and filling.
- Heat the frying pan over medium heat. Add wraps seam side down to the dry pan and toast until golden brown and crispy, about 4-5 minutes on each side.
