breakfaststarbucks copycatspinach
Starbucks Spinach Feta Wraps
A Starbucks-inspired breakfast wrap filled with egg whites, wilted spinach, feta and sun-dried tomato cream cheese in a toasted whole-wheat wrap.
From YouTube · Apr 21, 2026
A Starbucks-inspired breakfast wrap filled with egg whites, wilted spinach, feta and sun-dried tomato cream cheese in a toasted whole-wheat wrap.
15 min
Prep time
20 min
Cook time
35 min
Total time
5 wraps
Yield
Ingredients
10 ingredients- 2 tablespoons butter
- 1 cup liquid egg whites, or whites from approximately 8 eggs
- Salt, to taste
- Black pepper, to taste
- 2 cups baby spinach
- 1/3 cup feta cheese, crumbled
- 1/3 cup sun-dried tomatoes, julienned
- 5 whole-wheat wraps
- 1/2 cup cream cheese, softened
- 2 tablespoons sun-dried tomatoes, finely chopped
Equipment
- Large nonstick skillet
- Spatula
- Knife
- Cutting board
- Microwave-safe bowl
- Mixing spoon
Method
15 steps- Heat a large skillet over medium-high heat and lightly coat it with cooking spray.
- Add the baby spinach and cook for 2–3 minutes, stirring occasionally, until wilted.
- Remove the spinach from the skillet and set it aside. Drain away any excess moisture.
- Reduce the heat to medium-low and melt the butter in the same skillet.
- Add the egg whites and season them with salt and black pepper.
- Allow the egg whites to form an omelette. Fold the omelette into thirds and continue cooking for another 1–2 minutes, until completely set.
- Remove the egg-white omelette from the skillet and cut it into five equal pieces.
- Microwave the softened cream cheese for 20–30 seconds, until easily spreadable.
- Mix the finely chopped sun-dried tomatoes into the cream cheese. Season the spread with salt and pepper to taste.
- Lay out the five whole-wheat wraps and divide the sun-dried tomato cream cheese spread evenly among them.
- Divide the wilted spinach among the wraps, followed by one piece of egg-white omelette per wrap.
- Divide the feta and julienned sun-dried tomatoes evenly among the wraps.
- Fold in two sides of each wrap, then roll it tightly to enclose the filling.
- Toast each wrap in the skillet over medium heat for 1–2 minutes per side, until lightly crisp and warmed through.
- Cut each wrap in half and serve.
Helpful tips
- Drain the cooked spinach well so excess moisture does not make the wraps soggy.
- Allow the spinach and egg whites to cool slightly before assembling make-ahead wraps.
- Divide the fillings evenly and avoid overstuffing so the wraps remain easy to fold.
- Warm cold tortillas briefly before folding to reduce the risk of tearing.
- Toast the assembled wraps for a crisp exterior.
Storage
Reheat refrigerated wraps in a skillet for 2–3 minutes per side or microwave for 1–2 minutes, flipping halfway. Thaw frozen wraps overnight in the refrigerator, or reheat from frozen in a 350°F/175°C oven for approximately 15 minutes until piping hot.
Additional tips
- Contains egg, milk, wheat and gluten. Check the wrap and sun-dried tomato labels for additional allergens. Cook egg whites until completely set and reheat stored wraps until piping hot throughout.
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