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.
This post is sponsored by Flatout Flatbread. All opinions are my own.
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.
About this Starbuck’s Copycat Egg White Wrap
- Protein Packed: 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.
- One Pan: You’ll use the same pan for the spinach, the egg whites, and then to crisp up the wrap once it’s assembled.
Allergy Allert
Starbucks’ recipe for their wrap contains sesame flour. As a family that manages sesame allergies, it’s an important detail to be aware of.Ingredient Notes
Cream Cheese: I did a little 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 substituted with garden vegetable cream cheese.
Remaining Ingredients: A quick sauté of some spinach and sun-dried tomatoes goes right on top of the cream cheese, topped by feta and egg whites.
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!
More 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.
- California Breakfast Wrap with avocado, egg, and bacon: this wrap is great for breakfast or lunch, or even a light dinner!
- Vegetarian Wrap with provolone and roasted red pepper hummus.
- Roasted Vegetable Wrap with feta and pesto: make this for meatless Monday!
- Lamb Lettuce Wraps: this one uses lettuce as a wrap to cut carbs.
Copycat Starbucks Egg White Wrap with Spinach and Feta
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!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.
How long do these keep? Could I make a batch for the week?
I think in terms of food safety, these would be fine in the fridge for up to 5 days. However, my concern is that because the egg whites and spinach both tend to be kind of watery, your wraps would get soggy. If you do try it, I’d recommend two things; first, make sure to get as much moisture as possible out of your spinach. I’d also maybe pat the egg whites dry (use a paper towel or lint-free kitchen towel) after cooking if they seem watery. I’d also consider increasing the cream cheese slightly so you have more of a “barrier” between the wrap and the other ingredients. Let me know if you give it a try!
Another option would be to prep everything and keep it separate and then just throw the wrap together in the morning.
Have made this recipe dozens of times,thanks Rachel, and it’s always as good as the first time I tried.If I can say one thing to those that were asking about a substitute for veggie cream cheeses,I have made just using spreadable plain cream cheese when I was out of veggie,as there are, imo,so many flavors going on with the sun dried tomatoes and feta,you won’t even notice what kind of cream cheese spread is on there.
Great tip!
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!
Oh yummy, that’s a great idea!
Wow. Sounds like a delicious but completely different recipe- thanks for sharing
Marni,I don’t think someone,Deanna, changing the sun dried tomatoes for roasted red peppers,qualifies as a “totally different recipe”.
Really tasty. I used home made wraps from mung beans as a base.
So glad you liked this recipe! Thanks for leaving a comment!
This recipe has about 150 additional calories calories compared to the starbucks version. How would you cut that down to be result comparable?
You could use a low calorie cream cheese or a low calorie/carb wrap. :)
What can I use to sub the garden vegetable seasoning if I just use regular light cream cheese ?
I’d just put some fresh herbs in – maybe a few chives. :)