Starbucks Spinach Feta Wraps

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

Method

1. Heat a large skillet over medium-high heat and lightly coat it with cooking spray.
2. Add the baby spinach and cook for 2–3 minutes, stirring occasionally, until wilted.
3. Remove the spinach from the skillet and set it aside. Drain away any excess moisture.
4. Reduce the heat to medium-low and melt the butter in the same skillet.
5. Add the egg whites and season them with salt and black pepper.
6. Allow the egg whites to form an omelette. Fold the omelette into thirds and continue cooking for another 1–2 minutes, until completely set.
7. Remove the egg-white omelette from the skillet and cut it into five equal pieces.
8. Microwave the softened cream cheese for 20–30 seconds, until easily spreadable.
9. Mix the finely chopped sun-dried tomatoes into the cream cheese. Season the spread with salt and pepper to taste.
10. Lay out the five whole-wheat wraps and divide the sun-dried tomato cream cheese spread evenly among them.
11. Divide the wilted spinach among the wraps, followed by one piece of egg-white omelette per wrap.
12. Divide the feta and julienned sun-dried tomatoes evenly among the wraps.
13. Fold in two sides of each wrap, then roll it tightly to enclose the filling.
14. Toast each wrap in the skillet over medium heat for 1–2 minutes per side, until lightly crisp and warmed through.
15. Cut each wrap in half and serve.