This copycat Starbucks Spinach Feta Wrap recipe lets you skip the coffee shop line and whip up your favorite wrap at home! It’s stuffed with creamy feta, tangy sun-dried tomatoes, spinach, and egg whites. It’s all wrapped up in a toasty tortilla that you can grab and go. These wraps freeze well so they are perfect for meal prep.

Starbucks Spinach and Feta Breakfast Wraps sliced in half. — Starbucks Spinach and Feta Breakfast Wraps

I don’t know about the rest of the country, but in Washington, there is a Starbucks on every corner. It’s a convenient and fast stop and they always have some breakfast options on the menu. One of my favorite things to grab is their Spinach and Feta Breakfast Wraps.

Here is Why This Recipe Works

Starbucks vibes without the Starbucks price: Get all the flavor of your favorite wrap without the extra cost (or the wait in line).

Freezer-friendly for busy mornings: Make a batch, freeze ‘em, and you’ve got breakfast covered for weeks. Just heat and eat!

Super simple ingredients: No fancy stuff here! Everything you need is easy to find and likely already in your kitchen.

Customizable to your taste: Want to add more feta or sneak in some extra veggies? Go for it! This recipe is flexible and ready for your personal twist.

The Ingredients

Eggs: Egg whites (or use a carton of egg whites for convenience)
Produce: Fresh spinach, sun-dried tomatoes
Dairy: Low-fat cream cheese, feta cheese
Pantry: Whole wheat tortillas, oregano, garlic powder, salt

If you like this recipe, try our Starbucks egg white bites or our Starbucks banana bread.

Starbucks Spinach and Feta Breakfast Wraps Collage — Making Starbucks Spinach and Feta Breakfast Wraps

Recipe Variations

Roasted Red Pepper and Spinach Wrap: Swap the sun-dried tomatoes for ¼ cup of roasted red peppers and add a handful of arugula for an extra peppery kick.

Mushroom and Goat Cheese Breakfast Wrap: Replace the feta with 4 ounces of crumbled goat cheese, and sauté ½ cup of sliced mushrooms to mix into the filling. This is my favorite variation!

Pesto Veggie Egg White Wrap: Stir 2 tablespoons of pesto into the spinach mixture and add sliced cherry tomatoes.

Tips for Success

After cooking the spinach, be sure to squeeze out as much liquid as possible to avoid soggy wraps.
If you’re not into separating eggs, grab a carton of egg whites from the store. It’s a major time-saver!
Less is more when it comes to the filling. Overstuffed wraps can tear or spill when cooking.
Make a big batch and freeze them! Thaw overnight in the fridge, then microwave in a paper towel for a quick breakfast.

Storage

For the fridge: Keep the wraps in the fridge for up to 3 days. When you’re ready to enjoy, simply reheat them in a microwave for 1-2 minutes or until heated through.

For freezing: These wraps freeze beautifully! Wrap each one individually in plastic wrap, then store them in a freezer-safe bag for up to 4 months.

To reheat, let them thaw overnight in the fridge. When you’re ready to eat, microwave the wrap for 2-4 minutes, flipping halfway through. Alternatively, heat it in a skillet for a crispy finish!

Starbucks Spinach and Feta Breakfast Wraps

Make Ahead Breakfast

These copycat Starbucks Spinach Feta Wraps are the perfect way to bring a café favorite right to your kitchen; no barista required! They’re an easy make-ahead breakfast that’ll save you time and money. Plus, you can freeze them for those mornings when you just need something quick and delicious.

More Recipes to Try

Crispy Phyllo Breakfast Wraps

Southwestern Quinoa Black Bean Breakfast Burger

Veggie Quinoa Egg Muffins

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A spinach egg white wrap sliced in half.

Copycat Starbucks Spinach and Feta Breakfast Wraps

This copycat Starbucks Spinach Feta Wrap combines tangy feta, flavorful sun-dried tomatoes, and sautéed spinach with fluffy egg whites, all tucked into a whole wheat tortilla. Great for meal prepping or a grab-and-go breakfast!

4.58 from 301 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 289kcal

Author: Dahn Boquist

Ingredients

8 ounces fresh spinach
1 ounce sun dried tomatoes finely chopped
4 ounces low fat cream cheese
10 egg whites
1 teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon salt
4 whole wheat tortillas
4 ounces feta cheese crumbled

Instructions

Heat a saucepan over medium heat and cook spinach until wilted. Transfer the spinach to some paper towels or a dish towel and squeeze out the liquid. Place the spinach in a bowl and mix in the cream cheese and sun-dried tomatoes, oregano garlic powder and salt.
Add the egg whites to the pan and cook until soft.
Spread spinach mixture on a tortilla then cover with egg whites and top with feta cheese.
Roll the tortilla up like a burrito.
Put on a hot saute pan and brown on each side.

Notes

If you want to make this recipe easier, try using a carton of egg whites from the refrigerated section, usually found near the eggs.
These breakfast wraps can be frozen for up to 4 months. To reheat them, let them thaw overnight in the fridge then wrap then in a paper towel and microwave them for 3 to 5 minutes, turning them half way through the cook time.