Starbucks Spinach Feta Wrap

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!

Course Breakfast

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 5

Cook Time 25

Total Time 30

Servings wraps

Calories 323

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

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.

Nutrition