Starbucks Spinach Feta Wrap Copycat Recipe
Servings: 2
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!
Notes
*I'm using jarred sun dried tomatoes packed in oil