Copycat Starbucks Spinach Feta Wrap Recipe

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. 

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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

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.

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

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

4.58 from 301 votes

Copycat Starbucks Spinach and Feta Breakfast Wraps

By Dahn Boquist

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!

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings

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Ingredients 

1x2x3x

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

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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. 

Nutrition

Serving: 1, Calories: 289kcal, Carbohydrates: 30g, Protein: 23g, Fat: 8.9g, Cholesterol: 28mg, Sodium: 906mg, Fiber: 5g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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