The Starbucks Spinach Feta Wrap is a breakfast favorite for a reason! This homemade version is warm, hearty, and protein-packed. It’s filled with fluffy egg whites, tangy feta, and seasoned spinach, all wrapped in a toasty tortilla. It’s the perfect grab-and-go breakfast that’s even better made fresh at home!

Copycat Starbucks spinach feta wraps with spinach and sun-dried tomatoes.

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A Note from Kim

Copycat Flavor, Homemade Goodness

I’ve always been a little obsessed with the Starbucks spinach feta wrap! That warm, herby filling and tangy feta hits the spot every time! It feels like one of the “better-for-you” fast-food breakfasts, especially with the egg whites, but once I looked into the actual ingredient list and nutrition, I knew I could make a version at home that tasted just as delicious without all the extras it didn’t need.

And honestly? This homemade wrap checks every box for me. It’s simple, wholesome, and way more budget-friendly, plus the flavor is incredibly close to the original, maybe even better when it’s fresh off the skillet. I love that I can make a whole batch at once, stash them in the fridge or freezer, and have a high-protein, grab-and-go breakfast ready for busy mornings. It’s become one of my favorite meal-prep wins!

With love (and lots of good eats), - Kim

They couldn’t be easier, and they taste absolutely incredible! The flavors are next-level… truly better than anything from Starbucks.

— Mary Ann

Ingredients You’ll Need

Tortillas, fresh spinach near bowls of crumbled feta, egg whites, sun-dried tomatoes and seasonings.
  • Oil from sun-dried tomatoes: Adds a subtle, savory richness and helps sauté the spinach and tomatoes. You can also just use olive oil.
  • Sun-dried tomatoes: Intensely flavorful and slightly sweet, they bring a tangy pop to the wrap. Finely chop for even distribution.
  • Fresh spinach: Adds a fresh, earthy flavor and nutrition. Chop finely so it blends well with the eggs.
  • Seasonings: Garlic powder and oregano provide a gentle savory note and hint of herbs. Add salt & black pepper to enhance and balance all the flavors.
  • Egg whites: Light and protein-packed, they form the fluffy base of the wrap. I like to use cage-free egg whites from a carton.
  • Feta cheese: Tangy and creamy, giving the wrap its signature flavor.
  • Lavash wraps or tortillas: Perfect for folding around the filling
  • Whipped cream cheese or Laughing Cow cheese: Adds extra creaminess and flavor.

Variations and Substitutions

Variations:

  • Add veggies: Sautéed bell peppers, onions, mushrooms, or tomatoes for extra flavor and texture. Be sure to sauté to remove excess liquid.
  • Cheese swap: Use goat cheese, Swiss, or shredded mozzarella instead of feta for a different flavor profile.
  • Herb boost: Add fresh basil, parsley, or dill for a fragrant twist.
  • Protein upgrade: Mix in cooked turkey, chicken, or bacon for a heartier wrap.
  • Spicy kick: Add a pinch of red pepper flakes, smoked paprika, or a drizzle of sriracha.

Substitutions:

  • Wraps: Use whole wheat tortillas, spinach wraps, or regular flour tortillas instead of lavash bread.
  • Eggs: Whole eggs, or a mix of whole eggs and egg whites, for a richer flavor.
  • Cream cheese: Substitute Greek yogurt, ricotta, or regular cream cheese if desired.
  • Sun-dried tomatoes: Use roasted red peppers or cherry tomatoes if you don’t have sun-dried tomatoes.
Copycat Starbucks spinach feta wraps with spinach and sun-dried tomatoes.
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Starbucks Spinach Feta Wrap

Yield: 4 wraps
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
The Starbucks Spinach Feta Wrap is a breakfast favorite for a reason! This homemade version is warm, hearty, and protein-packed. It's filled with fluffy egg whites, tangy feta, and seasoned spinach, all wrapped in a toasty tortilla. It’s the perfect grab-and-go breakfast that’s even better made fresh at home!
Author: Kim

Ingredients

  • 1 teaspoon oil from sun-dried tomatoes
  • ¼ cup sun-dried tomatoes packed in oil, finely chopped
  • 2 cups fresh spinach, finely chopped
  • ¼ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ¼ teaspoon salt
  • Dash black pepper
  • 2 cups egg whites
  • ½ cup crumbled feta cheese
  • 4 whole lavash wraps, or other favorite large tortillas, I like Joseph’s Bakery Lavash
  • ¼ cup whipped cream cheese, or 4 wedges of Laughing Cow Cheese

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Instructions 

  • Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray and line it with parchment paper. This helps prevent sticking and makes cleanup easier.
  • Spray a large frying pan with cooking spray and set to medium heat. Add the 1 teaspoon oil from sun-dried tomatoes. Once heated, add the 2 cups fresh spinach and sauté until wilted. Stir in the ¼ cup sun-dried tomatoes packed in oil, ¼ teaspoon garlic powder, ¼ teaspoon oregano, ¼ teaspoon salt and Dash black pepper. Remove from heat.
  • Add the spinach mixture along with the ½ cup crumbled feta cheese to the prepared baking dish. Pour the 2 cups egg whites over the top. Gently stir with a spatula to distribute the ingredients.
  • Place the baking dish in the preheated oven and bake for 18-22 minutes, or until the egg whites are fully set. The center should no longer be jiggly, and the edges should start to pull away from the sides of the dish. Remove from the oven and let the eggs cool for a few minutes before slicing them into four equal squares.
  • Lay each lavash wrap or tortilla on a clean surface. Spread about 1 tablespoon of whipped cream cheese across the center of each wrap. This will add creaminess and help hold the filling in place.
  • Place one egg white square on top of the cream cheese in each wrap. Position it slightly off-center so it’s easier to fold. If you like a little extra flavor, you can sprinkle a pinch of black pepper or a dash of hot sauce over the eggs before rolling up the wrap.
  • To fold, start by tucking in the sides of the lavash toward the center. Then, take the edge closest to you and roll it tightly over the filling, continuing to roll until the wrap is fully sealed. The goal is to create a snug roll that won’t fall apart when heated.
  • Heat a non-stick skillet over medium heat. Once hot, place each wrap seam-side down in the skillet and toast for about 1-2 minutes per side, or until the outside is golden brown and slightly crispy. You can also toast them in an air fryer at 375°F for 5 minutes. Toasting the wrap will enhance the texture and mimic the warm, toasted exterior of the Starbucks version.

Notes

The serving size for the egg white filling is 4, but this is a very large amount. If you prefer a smaller amount of egg, feel free to slice the baked egg whites into 6 or 8 even portions.
This recipe was originally published February 2016, it was republished November 2025 with helpful tips and new photos.
photos by amie of food duchess
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1wrap, Calories: 323kcal, Carbohydrates: 27g, Protein: 22g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 31mg, Sodium: 922mg, Potassium: 424mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1767IU, Vitamin C: 11mg, Calcium: 217mg, Iron: 2mg

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How to Make Starbucks Spinach Feta Wrap

Let’s get cooking! Use these visual instructions to whip up a warm, delicious breakfast wrap that tastes just like your favorite café version but in the comfort of your own home.

Cooking spinach with sun-dried tomatoes in a large skillet.

Step 1: Sauté spinach and sun-dried tomatoes. Spray a large pan with cooking spray and set to medium heat. Add the oil from the sun-dried tomatoes. Once heated, add the spinach and sauté until wilted. Stir in the sun-dried tomatoes, garlic powder, oregano, salt and black pepper.

Egg whites poured into a pan with spinach, feta and sun-dried tomatoes.

Step 2: Combine. Add the spinach mixture along with the crumbled feta cheese to the prepared baking dish. Pour the egg whites over the top. Gently stir with a spatula to distribute the ingredients.

Slicing baked egg whites into squares.

Step 3: Bake. Place in the preheated and bake for 18–22 minutes, until the egg whites are set and the edges start to pull away from the dish. Let cool a few minutes, then slice into four squares.

Spreading cream cheese over a tortilla.

Step 4: Spread cream cheese. Lay each lavash wrap or tortilla on a clean surface. Spread about 1 tablespoon of whipped cream cheese across the center of each wrap. This will add creaminess and help hold the filling in place.

Serving of egg white on a tortilla.

Step 5: Assemble. Place one egg white square on top of the cream cheese in each wrap. Position it slightly off-center so it’s easier to fold.

Folding a tortilla around egg white mixture.

Step 6: Fold. Start by tucking in the sides of the lavash toward the center. Then, take the edge closest to you and roll it tightly over the filling, continuing to roll until the wrap is fully sealed.

Heating a spinach feta wrap on a heated skillet.

Step 7: Heat. Heat a non-stick skillet over medium. Toast each wrap seam-side down 1–2 minutes per side until golden and slightly crispy, or air fry at 375°F for 5 minutes for a similar result.

Starbucks spinach feta wrap on a parchment lined cutting board.

Step 8: Serve. Keep whole or slice each wrap in half and serve warm, optionally with a side of fresh fruit, yogurt, or your favorite breakfast sauce.

Kim’s Recipe Tip

Cut the egg white bake to fit your tortilla! If you’re using a large lavash wrap, you’ll probably want to cut a large square, like pictured. However, if you’re using a regular tortilla or wrap, you may want to cut your slice in a smaller more rectangular shape to fit the tortilla better.

Storage and Reheating

To enjoy immediately, serve the wraps warm and toasty. For meal prep, let them cool completely, then wrap tightly in foil or place in an airtight container. Store in the fridge for up to 4-5 days.

To reheat, try any of these methods:

  • Air fryer: 375°F for about 5 minutes
  • Toaster oven: 375°F for 6–8 minutes
  • Microwave: 45 seconds for a quick warm-up
  • Skillet: Toast over medium heat for 2–3 minutes per side to bring back that crisp exterior

You can also store the egg bake separately covered with plastic wrap or in an airtight container and quickly make your spinach feta wrap fresh each time. This is what I do and it only takes a few extra minutes!

A Starbucks spinach feta wrap cut in half and stacked with a toothpick through the top.

More Protein-Packed Breakfast Recipes

Plate with protein pancakes topped with syrup and butter.

Flourless Protein Pancakes
Egg white omelet topped with avocado and served with toast on a plate.

Egg White Omelet
stacked breakfast sandwiches made with sausage, egg and cheese on an English muffin

Healthy Make Ahead Breakfast Sandwiches
serving of healthy breakfast casserole with a bite on a fork

Healthy Breakfast Casserole

If you try these copycat Starbucks spinach feta wraps, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.