Starbucks Spinach Feta Wraps
A vegetarian, egg-free take on the coffee-shop spinach feta wrap: wilted spinach squeezed properly dry, smoky paprika chickpeas mashed in for body, sweet roasted red peppers, and crumbled feta, all rolled into five whole-wheat tortillas and served with a bright lemon-yogurt sauce. The filling makes about 3 3/4 cups total, enough to generously fill 5 large wraps.
A vegetarian, egg-free take on the coffee-shop spinach feta wrap: wilted spinach squeezed properly dry, smoky paprika chickpeas mashed in for body, sweet roasted red peppers, and crumbled feta, all rolled into five whole-wheat tortillas and served with a bright lemon-yogurt sauce. The filling makes about 3 3/4 cups total, enough to generously fill 5 large wraps.
Ingredients
15 ingredients- Fat
- 14g
- Carbs
- 38g
- Protein
- 19g
Whole recipe (5 servings): 2125 kcal
- 5 large whole-wheat tortillas (10-inch)
- 450 g (16 oz) baby spinach
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 cup jarred roasted red peppers, drained, patted dry and sliced
- 170 g (6 oz) feta cheese, crumbled
- 1 tsp smoked paprika
- 2 tbsp olive oil, divided
- 2 garlic cloves, minced
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 cup plain Greek yogurt
- 1 lemon, zested, then juiced (about 2 tbsp juice)
- 1 small garlic clove, finely grated
- 1 tbsp chopped fresh dill
- Pinch of red pepper flakes (optional)
Method
11 steps- Wilt the spinach: heat a large skillet over medium heat, add the spinach in two or three batches with a splash of water, cover and cook 2-3 minutes per batch until fully collapsed. Tip into a colander and let cool about 10 minutes.
- Wrap the cooled spinach in a clean kitchen towel and squeeze hard until no more liquid drips out, then roughly chop. This step is what keeps the wraps from going soggy, so don't rush it.
- Wipe the skillet dry and set it back over medium heat with 1 tbsp olive oil. Add the minced garlic and cook 30 seconds until fragrant, then add the chickpeas, smoked paprika, 1/2 tsp salt and the black pepper.
- Cook the chickpeas 5-6 minutes, mashing about a third of them against the pan with the back of a spoon so the mixture holds together. Scrape into a large bowl and let cool 10 minutes.
- Make the sauce: stir together the yogurt, lemon zest, 2 tbsp lemon juice, grated garlic, dill and a pinch of salt. Refrigerate until serving.
- Add the chopped spinach, roasted red peppers and about three-quarters of the feta to the cooled chickpeas. Stir to combine, taste, and adjust salt and red pepper flakes if using.
- Warm the tortillas one at a time in the dry skillet, 20-30 seconds per side, just until pliable. Stack them under a clean towel as you go.
- Spoon about 3/4 cup filling across the lower third of each tortilla, leaving a 1-inch border, and scatter the reserved feta over the top. Fold in the sides, then roll up tightly from the bottom.
- For crisp edges, heat the remaining 1 tbsp olive oil in the skillet over medium and cook the wraps seam-side down, 2 minutes per side, working in batches. Otherwise serve them soft right away.
- Serve warm with the chilled lemon-yogurt sauce on the side for dipping or drizzling.
- To reheat: refrigerate wrapped in foil or an airtight container up to 4 days. Reheat foil-wrapped in a 350°F (175°C) oven for 12-15 minutes, or microwave wrapped in a damp paper towel for 60-90 seconds, then give it a quick sear in a dry skillet if you want the crisp texture back.
Recipe notes
Helpful tips
- Squeeze the spinach twice if it still feels wet; excess water is the main cause of a soggy wrap.
- Mashing part of the chickpeas gives the filling a creamy, cohesive texture without any egg.
- Pat the roasted red peppers dry so their brine doesn't soak into the tortilla.
- If you'd rather skip the skillet sear, a dry nonstick pan works fine and keeps the wrap lighter.
Equipment
- Large skillet
- Colander
- Clean kitchen towel
- Large mixing bowl
- Small bowl for the sauce
- Microplane or fine grater
- Aluminum foil
- Baking sheet (for oven reheating)
Storage
Keep filled wraps tightly wrapped in foil or an airtight container in the refrigerator for up to 4 days. They freeze well for up to 2 months; thaw overnight in the fridge before reheating. Store the lemon-yogurt sauce separately in a covered jar for up to 4 days.
Additional tips
- Reheat leftovers until hot all the way through. The yogurt sauce is dairy-based, so keep it refrigerated and don't leave it at room temperature for long stretches.
Recipe inspiration
Inspired by The Girl on Bloor
Estimated nutrition
Per serving: 425 calories
Fat: 14 g · Carbs: 38 g · Protein: 19 g
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