Make a copycat Starbucks Egg White Wrap with Spinach and Feta. So easy and you can’t beat the flavor! Filling and satisfying, it is the perfect breakfast.
When I get the (very very very very) rare opportunity to work outside the house for a few hours to get writing and site administration type tasks checked off my to-do list, Starbucks is my number two choice of location.
Number 1 being the library because it’s quieter and because I think Starbucks keeps their thermostat on 40 degrees Fahrenheit and I can only tolerate that for a little while before my teeth are chattering. (I’m actually in Starbucks writing this right now and I’ve been here less than two hours and I’m already turning into an ice cube.)
But Starbucks gets bumped right up to number one when:
a) I haven’t had breakfast OR
b) I want to work before 9…dang library opens too late. <— That’s what happened today.
So if I land in Starbucks wanting breakfast, I get the biggest blonde roast they can offer me (black) and a spinach feta wrap. I’d say I’m overdue to remake this sucker at home, right? Everyone is crazy (one way or another) over my copycat Panera macaroni and cheese or Panera’s squash soup. Time for Starbucks to get a little love.
I teamed up with Flatout Flatbread again for this recipe and the wrap tastes identical. One of the great things about the Multi Grain wraps used in this recipe is that the wraps only have 100 calories with 9 whopping grams of protein, just in the wrap itself, even before you add the egg whites.
About this Copycat Starbucks Egg White Wrap
So I did a little
stalking research on Starbuck’s website and found that they use a cream cheese base on their wrap. I couldn’t find an identical product for this copycat Starbucks egg white wrap so I substitute with garden vegetable cream cheese (the best cream cheese on a toasted everything bagel, as a side note). A quick sauté of some spinach and sun-dried tomatoes goes right on top of the cream cheese, topped by feta and egg whites. I use the same pan for the spinach, the egg whites, and then to crisp up the wrap once it’s assembled.
When you live in the middle of nowhere, and have to drive 30 minutes to the nearest Starbucks, this is a handy recipe to have!
Do you guys have a favorite Starbucks item? I’d love to recreate it!
I have more great wrap recipes!
Wraps are perfect for breakfast, lunch and dinner. Nutritious, filling, and easy to make, you’ll find that wraps can be a go-to meal. Use what you have in your refrigerator to customize your wraps and make them your own. Enjoy!
- California Breakfast Wrap with avocado, egg, and bacon: this wrap is great for breakfast or lunch, or even a light dinner!
- Ham, Egg, and Herb Wrap: this is so easy and one of my favorites.
- Vegetarian Wrap with provolone and roasted red pepper hummus.
- Roasted Vegetable Wrap with feta and pesto: make this for meatless Monday!
- Quinoa Hummus Wrap
- Lamb Lettuce Wraps: this one uses lettuce as a wrap to cut carbs.
- 1 MultiGrain Flatout Flatbread
- 1/2 teaspoon olive oil
- 1 tablespoon finely diced sundried tomatoes
- 2 cups firmly packed fresh spinach
- 3 large egg whites
- 1 tablespoon garden vegetable spreadable cream cheese (I use reduced-fat)
- 2 tablespoons reduced-fat feta crumbles
- In a small frying pan, heat 1/2 teaspoon olive oil with sun-dried tomatoes over medium-low heat. (If you have tomatoes packed in olive oil, you can skip this step and omit the olive oil). Cook, stirring frequently, until tomatoes are softened (3-4 minutes) . Add spinach and cover for 2-3 minutes or until spinach is wilted, stirring once or twice as needed.
- Remove from pan and set aside.
- Carefully wipe out pan with paper towel (optional) and return to medium-low heat. Add egg whites, stir once, and cover and cook for 4-5 minutes, or until set.
- While the egg is cooking, spread wrap with cream cheese. On top of cream cheese, layer on spinach and then feta. Once egg is cooked, place on top of feta cheese.
- Wrap tightly into a roll.
- If desired, return to dry pan (medium heat) to crisp outside of wrap. Start seam side down and flip after 2-3 minutes or until golden brown on each side. Cut in half and enjoy immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: You guys must think I haven’t been feeding Ben because all my “husband’s take” comments lately have been that he hasn’t tried the recipe. He’s been working at his new job for 8 weeks already and staying at my parents’ house, so I have been flying solo temporarily.
Changes I would make: None!
Disclosure: I’m excited to partner with Flatout Flatbread to bring you quick and delicious recipes. I have been compensated for my time but all opinions are always my own. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.