Starbucks Spinach Feta Wrap

5 from 2 votes

Starbucks Spinach Feta Wrap

This copycat Starbucks Spinach Feta Wrap recipe is cheaper, healthier and more delicious than the original. Packing over 30 grams of protein, this homemade spinach egg white wrap is perfect for on-the-go breakfasts and meal prepping.

Prep Time8

Cook Time5

Total Time13

Course: Breakfast, Lunch, Main Course

Cuisine: High Protein, Keto, Low calorie, Low carb, Vegetarian

Keyword: cooking, egg whites, spinach

Servings: wrap

Ingredients

1 wholewheat tortilla or use cottage cheese flatbread for a keto wrap
1 cup baby spinach chopped, or thawed frozen spinach
3 sun-dried tomatoes packed in oil, chopped
2 tbsp red onion finely chopped
4 egg whites about ½ cup
3 tbsp feta cheese crumbled, I used low-fat feta
½ tsp olive oil I recommend using the olive oil from the sun-dried tomatoes
⅓ tsp garlic powder
salt and pepper to taste

Instructions

In a small bowl, combine egg whites with garlic powder, salt and pepper.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Once hot, add diced onion, chopped spinach and chopped sun-dried tomatoes. Sauté over medium heat to wilt the spinach.
Pour into the pan the egg white mixture. Stir occasionally, cooking until the egg whites are fully set and cooked through.
Warm up the tortilla, in a skillet or in the microwave.
Spread the egg white mixture evenly on top of the warmed tortilla, then sprinkle with crumbled feta cheese.
Fold the sides of the tortilla over the filling and then roll it up tightly to form a wrap.
Serve immediately or let cool and store for later (read storage notes for more details*).

Notes

How to store Spinach feta egg white wrap

Before storing, let the wrap cool completely to room temperature. Once cool, transfer to an airtight food container or to zipper bags and store either in the fridge or in the freezer.

- In the fridge, they will stay fresh for up to 5 days if kept in a sealable food container. Reheat in pan, air fry, or bake in hot oven before serving.

- In the freezer sealed in zipper bags, they will last for a maximum of 2 months. Take them out of the freezer and place in the refrigerator to thaw overnight. The next morning, reheat your DIY Starbucks protein wrap in a hot skillet or bake in the oven until warm.

Nutrition