The perfect meal for when you’re craving a spinach-feta wrap from Starbucks, but are too busy putting out fires and just doing you—voila! A homemade spinach feta wrap recipe that’ll hit the spot! And? These delicious lunch or anytime healthy meal wraps make the perfect vegetarian freezer grab-and-go. They are extremely wonderful for a girls brunch. For that one friend who is the ‘food monitor’ and side-eyeing everyone’s plate – yes, there’s cream cheese. She can have hers on the side! This is like the spinach feta wrap you know and love but it’s better because of course it’s better—it’s homemade! You can actually view the entire list of spinach feta wrap ingredients over on the Starbucks website. Our wrap recipe is made from real-deal ingredients. The one from Starbucks just doesn’t stand a chance. Here’s what’s in our spinach feta wrap recipe:Sun dried tomatoes- one of the key flavor ingredients of this breakfast wrap recipe are these sun dried tomatoes. You want to buy the sun dried tomatoes that are soaking in olive oil, not the sun dried tomatoes that come in the bag.Olive oil- this recipe calls for olive oil from the sun dried tomato jar (hence the need for specific sun dried tomatoes). You cook the eggs in a flavorful and delicious olive oil which brings these wraps to the next level (and is why we recommend this oil!).Fresh spinach- spinach is another key ingredient in these breakfast wraps. We suggest using fresh spinach and cooking it down- it takes no time at all.Minced garlic– fresh or jarred garlic will work just fine.Egg whites- the Starbucks version of this recipe uses all egg whites. Be sure to whisk the egg whites just until combined.Feta cheese- the feta cheese adds the salty goodness that you are looking for.Italian seasoning- there is a bit of Italian seasoning in the sun dried tomatoes olive oil, but adding a little extra Italian spice is great.Salt + Pepper- your eggs to taste.Whole wheat tortillas- what kind of tortilla you use is completely up to you. We encourage a whole wheat flour tortilla, but as long as the tortilla is 10 inches you’ll be golden.
10 sundried tomatoes, packed in oil, finely chopped
2 teaspoons garlic, finely chopped
two – 10 inch tortillas, whole wheat or multigrain
Ground pepper, to taste
WHISK THE EGGSAdd the egg whites (and egg yolk if using) to a small bowl and whisk together until combined. Add salt pepper, pinch onion powder, and pinch of garlic powder. Whisk until seasonings are combined. If you only use egg whites, be careful not to over whisk the egg whites. Set the eggs aside.
SAUTÉ THE TOMATOES + SPINACHHeat a medium non stick skillet over medium heat. Add the olive oil from the sun dried tomatoes. When the olive oil is fragrant, add the chopped spinach to the skillet and sauté until wilted (about 2-3 minutes).
Add garlic, chopped sun dried tomatoes to the spinach and toss. Sauté for an additional minute. Remove from pan and place in bowl. Set aside.Wipe out the pan with paper towels. Discard.
TIME FOR THE EGGSSpray the same medium non-stick skillet, with cooking spray and set it over medium heat. Pour the egg whites into the pan and cook, gently pushing them around the pan until mostly firm, about 3 minutes.
THE ASSEMBLYDivide the spinach and tomato mixture evenly between the tortillas. Divide and place the scrambled egg whites between the tortillas ontop of the spinach mixture. Sprinkle the feta cheese ontop and a few dashes of Italian seasoning.
HOW TO FOLD THE TORTILLAFold the bottom third of the tortilla away from you over the mixture then the two sides inward creating an open envelope shape with the folded part as the wrap base.Fold each wrap up like a burrito so that the ends are tucked and none of the filling will fall out. When securely folded, place the wraps into the clean nonstick pan on low medium heat and press on the folded edges of the tortilla for 10-15 seconds while the bottom of the wrap browns. Finally and carefully using a spatula or a double spatula, securely flip the wrap over so the folded edges brown (about 2-3 minutes) or if needed 4-6 minutes.
Remove the wrap using a spatula from the pan onto a plate and enjoy.I certainly hope you add this Spinach Feta Wrap to your grab-and-go breakfast or lunch rotation. It’s certainly on ours!
GO AHEAD AND ADD EGG YOLKSThis recipe is delicious with egg whites and with egg yolks. If you are looking to add a little richness to your omelette add one egg yolk to the egg whites. Whisk to combine.INGREDIENT SWAPS / SUBSTITUTIONS:Fresh spinach –> Fresh baby kale. Feta –> Crumbled goat cheese, Gorgonzola, or (sun-dried tomato) cream cheese Italian seasoning –> Oregano and thymeSTORAGE To store these wraps, place the wraps into a large gallon bag or in a large air tight container. Store in the fridge for up to 7 days.Can I Freeze these Wraps? YES, we highly encourage making a double batch of these spinach feta wraps and freezing them for later: When the wraps are cold, wrap each Soinach-feta wrap into wax paper. Place each wrap into a large freezer safe bag and date the bag. Place the wraps in the freezer for up to 3 months.To reheat the wraps from frozen, remove the wraps from the freezer and place them in the oven at 325ºF for 15-20 minutes.