Starbucks Spinach Feta Wrap Copycat Recipe! Friends, I have re-created the wrap that everyone loves and made it better! and with more protein! Eggs combined with spinach, feta cheese, sun-dried tomatoes and cream cream cheese inside delicious whole-wheat wrap. Hope you try this! Enjoy!
Yesterday, I was running all around town, running errands and I normally pack myself some food if I know I’m going to be out and about for a while. But my morning was incredibly rushed so I didn’t get a chance to eat or pack myself some food. I came across a Starbucks and ordered the Spinach Feta Egg White Wrap. It wasn’t terrible but it didn’t have any flavor. I’ve been meaning to remake this one at home and after yesterday, I knew it had to happen ASAP.
This wrap is a fabulous light, quick meal and it’s especially great to eat when you’re on the go! I had to add some more protein so I added some cottage cheese. Feel free to add or don’t add, up to you! Enjoy and let me know if you make this!
Starbucks Spinach Feta Wrap Copycat Recipe
Ingredients
- 4 large eggs
- 3 to 4 sun dried tomatoes* chopped
- salt and pepper
- 1 tablespoon avocado oil
- 1/2 to 3/4 cup baby spinach chopped + more if desired
- 1/4 to 1/2 cup crumbled feta cheese
- 2 to 3 tablespoons cottage cheese
- 2 large whole wheat tortillas
- 2 tablespoons whipped cream cheese split
Instructions
- Using a medium sized mixing bowl, whisk together the eggs and then add in the chopped sun dried tomatoes. Season with salt and pepper. At the stovetop, heat the oil in a large skillet or pan over medium high heat. After a minute or two, add in the egg mixture and let cook for about 3 to 4 minutes, or until the edges are cooked and starting to lift around the edge of the pan. At this time, you can arrange the sun dried tomatoes so they are evenly dispersed in the eggs.
- Using a spatula, flip the eggs and cook the other side for about 2 to 3 minutes. When finished, turn the heat to low and add the chopped spinach, crumbled feta cheese and the cottage cheese (if you are using) in the center and fold over and close the eggs on both sides and flip the egg "log" again. After a few minutes, remove from the heat and set aside to cool slightly. Slice in half.
- Working on a flat surface, spread 1 tablespoon of cream cheese onto the whole wheat tortilla and top with the egg. Repeat with second tortilla. To fold: fold over the top and the bottom of the tortilla and then fold over each side to close. Warm the egg wraps back in the skillet over medium low heat. Heat for just 1-2 minutes on each side.
- Slice in half, serve and enjoy!
