Copycat Starbucks Egg White Wrap with Spinach and Feta – with Video!
Posted: 08/29/2016
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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.
(Minor/major side note: Allergy alert! Starbucks’ recipe contains sesame flour. Kinda weird, right? Flatout does not include sesame in their Multi Grain wraps, which is a huge bonus for my family.)
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
wrap
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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Serving: 1wrap, Calories: 466kcal, Carbohydrates: 55g, Protein: 26g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 38mg, Sodium: 921mg, Fiber: 4g, Sugar: 5g
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!
Difficulty: Easy.
You can easily find Flatout Flatbread near you using FlatoutFinder.com. You can also follow along for recipe ideas on Facebook, Twitter, or their blog.
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.
Deanna Christiansen says
Delicious! We had some naan so used it, cut each one in quarters and ate it like pizza for lunch. Used a bit more feta, and roasted red pepper instead of dried tomatoes. Will plan this meal again!
Rachel Gurk says
Oh yummy, that’s a great idea!
Marni says
Wow. Sounds like a delicious but completely different recipe- thanks for sharing
Rachel Gurk says
You’re welcome
afra says
Really tasty. I used home made wraps from mung beans as a base.
Rachel Gurk says
So glad you liked this recipe! Thanks for leaving a comment!
Ami says
This recipe has about 150 additional calories calories compared to the starbucks version. How would you cut that down to be result comparable?
Rachel Gurk says
You could use a low calorie cream cheese or a low calorie/carb wrap. :)
Joyce says
What can I use to sub the garden vegetable seasoning if I just use regular light cream cheese ?
Rachel Gurk says
I’d just put some fresh herbs in – maybe a few chives. :)
Claire says
How does Starbucks freeze them. I have a weakness for them and really need things that I can just throw in the toaster oven in the morning! I assume keep as much water out of the Spinach as possible is one thought.
Rachel Gurk says
I’m really not sure, there is a lot of water in both the egg whites and the spinach. You’ll definitely want to squeeze and press out as much liquid as possible from the spinach. And if you spread the cream cheese in a good layer all over the wrap, that might help too. Let me know if you have success with it!
Jenna says
Amazing!! The only change I made was using Tzatziki in place of the Herb & Garlic cream cheese, since that was what I had on hand. I also squeezed out the excess water after the wilted spinach cooled as a personal preference. Honestly, I think this version is way better (and way cheaper) than the Starbucks version! Thank you!!
Rachel Gurk says
Ahhh yay! I’m so glad you liked this recipe. I bet it was delicious with Tzatziki!
Babita Jailall says
This turned out fantastic although I couldn’t find the Flat oubrand but I just used what I could find in the stores, I was too lazy to drive all over the place looking for that paricular item but I was able to buy the vegetable garden cream cheese but I didn’t buy the reduced fat one, I just bought the regular one. But it was EXTREMELY DELICIOUS despite this being my first time ever making it and my mom and dad absolutely loved it! My dad doesn’t always eat healthy foods so I was surprised that he actually ate it and finished it all and ended up feeling full.
Rachel Gurk says
Oh I’m so happy to hear that! I’m glad you liked it. Thank you for taking the time to come back and leave a comment!
Kali Gillette says
Hmm…I must have done something wrong. I’ve never made egg whites before, so I accidentally got some yolks in it. I think that was problem 1. I think I should’ve drained my spinach and tomatoes too. I’ll try again.
Rachel Gurk says
Sorry it didn’t turn out well for you….I hope it works great the next time!
Carolyn says
This would be perfect for lunches!