Copycat Starbucks Spinach Feta Wrap

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Wrap: I recommend using Lavash flatbread or a whole wheat tortilla (burrito size, 10″)
• Sun Dried Tomatoes: I used the ones packed in oil with herbs. Sun dried tomatoes can sometimes be tricky to find in the grocery store. Check in the canned produce aisle – near canned tomatoes or olives. Other times, they may be found in the produce section (near fresh tomatoes) or if your store has an International food aisle, they might be with Mediterranean or Italian foods.
• Sun Dried Tomato Spread: You can usually find sun dried tomato spread near the jars of sun dried tomatoes.
• Cream Cheese: You can use full-fat or reduced fat cream cheese, just let it soften to room temperature before making your wrap to help with mixing and spreading.
• Butter: You’ll melt the butter in the frying pan, and won’t need very much for this recipe. Feel free to use salted or unsalted, whichever you have on hand.
• Baby Spinach: I use approximately 1 large handful of baby spinach in these wraps. If you don’t like the stems, make sure to cut or tear those off before adding to the egg white mixture.
• Egg Whites: I use a carton of egg whites for ease. If not using a carton, you’ll want the whites from approximately 4 large eggs.
• Crumbled Feta: You can buy it pre-crumbled or get a block of feta and crumble it yourself.
• Spices: Pinch garlic powder, oregano, salt, and pepper. 

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Trim the stems off the spinach: sometimes the long stems on spinach can be unpleasant and don’t wilt well. Feel free to cut or tear them off before you saute.
• Don’t scramble the eggs: you don’t want to make a scramble for this recipe (see photos). Think more like an omelet. It makes it easier to wrap, and easier to eat!
• Choosing the right wrap: choose something sturdy that is not prone to tearing.
• Folding techniques: if the tortilla or lavash wrap is cold, you can warm it up in a dry skillet or the microwave for a few seconds to make it more pliable and easier to work with. Then after you add the fillings and egg mixture, roll up gently like a burrito. See the video or follow these steps:
  • Fold the left and right sides of the tortilla towards the center, covering the filling but leaving space at the edges to help seal everything in.
  • Fold the bottom edge of the tortilla up over the filling.
  • If using a tortilla, begin rolling from the bottom (where you folded it up) and gently tuck the filling in as you go. Once you’ve reached the top of the tortilla, tuck the last bit of the tortilla under to seal it. If using the lavash, be careful not to wrap too many times, because it can tear.

Variations

• Add more protein: Use more egg whites than the recipe calls for to up the amount of protein in these wraps. They’ll end up a little fatter than the Starbucks version but still plenty easy to roll in the lavash wrap or whole wheat tortilla.
• Try other wrap options: Check out other wrap options at the grocery store and use one of them in this recipe. I think both spinach tortillas and sun-dried tomato tortillas would be perfect for this recipe!
• Add extra flare: For a creamy, flavorful touch, add a small spoonful of hummus or a drizzle of avocado. For crunch, add sliced cucumber or even a few fresh herbs like parsley or cilantro.

Storage

• Store in an airtight container or large Ziploc bag in the fridge for up to 5 days.
• To reheat from the fridge, line a baking sheet with parchment paper or cooking spray, put the wraps on the sheet, and bake at 350°F for 5-10 minutes, making sure to flip the wraps halfway through.
• You can also try using an air fryer to reheat the wraps. I recommend 3-5 minutes at 350°F.

Freezing & Reheating

• Let the wraps cool to room temperature, then wrap them tightly in plastic or foil. Put them in a freezer-safe bag or container before freezing.
• These wraps should last up to 3 months in the freezer, making this recipe great for meal prep!
• To reheat from frozen, bake at 350F for ~15-20 minutes (on a parchment-lined or cooking spray coated baking sheet).
• If you want your wraps crispier, turn the broiler on for 1-2 minutes (or pop them in the air fryer for a few minutes) after the middle of the wraps has heated up in the oven.

📸 Photography by Creating Kaitlin