Starbucks Spinach and Feta Wrap recipe that’s so easy to make at home! It’s much healthier to make these on your own, plus you can make make ahead, freeze and reheat– making it just as easy as going through the drive-through!
Ingredients
Spinach and feta wrap
- Tortillas
- Eggs
- Frozen or fresh spinach – (Spinach is abundant in my composting garden right now!)
- Sun-dried tomatoes
- Feta cheese
- Cream cheese
- Salt and pepper
- Butter and non-stick spray for preparing baking pan
These 6 simple ingredients are all you need to make a delicious breakfast wrap. Feta cheese and sun-dried tomatoes bring big flavor, allowing minimal ingredients in this recipe.
You can use whole eggs or egg whites in your wrap. There is a lot of nutrition in eggs yolks, so I like to make these with whole eggs instead of egg whites. To stick closer to the Starbucks wrap, use eggs whites only.
How to make a spinach and feta wrap
Thaw spinach
The spinach in the Starbucks wrap seems like frozen spinach but it’s hard to know. I just use whatever I have on hand. When I did this photo shoot, I used frozen so we’ll go through the process that way. If you use fresh spinach you will just need to sauté it before adding it to your wrap.
Once you’ve thawed the spinach, drain as much liquid from it as possible– place it in a colander and press to release liquids. Then place it on a paper towel or in a paper towel-lined bowl.
Make the feta cheese mixture
The Starbucks spinach and feta wrap ingredient list shows a ‘sundried-tomato cream cheese spread’, I decided to just combine some cream cheese and feta cheese and I sprinkled the tomatoes on top when I assembled the wraps. You could also mix in the tomatoes at this point if you want to.
Cook the eggs
The Starbucks spinach and feta wrap obviously has egg whites and clearly these photos are of whole eggs! I have no reason not to eat egg yolks, so I prefer to just use whole eggs in mine. Feel free to make it with egg whites.
Whisk the eggs and pour onto a liberally greased, rimmed baking sheet. I greased mine with butter and a non-stick spray and had zero issues with sticking. They just cracked because I’m not good at being gentle and flipped the baking sheet over hastily.
Once the eggs have baked, cut eggs into quarters– a pizza cutter works great for this!
Assemble the spinach and feta wraps
You’re now ready to assemble your delicious, nutritious breakfast wrap! I like to briefly heat the tortilla to make it pliable and lessen the chances that the tortilla will tear when folding.
Start by adding the egg pieces, then sprinkle on cheese crumbles, sun-dried tomatoes, then spinach. Leave at least one inch at the top and bottom of the mixture for tucking/folding.
Toast the wrap briefly on both sides in a non-stick pan. At this point you can either enjoy the wrap immediately, refrigerate for tomorrow, or freeze for another day.
Freezing instructions
This recipes assumes freezing and reheating. Isn’t that the point? We want to avoid that drive-through line and make something much more wholesome!
To freeze, individually wrap each spinach and feta wrap in foil and pop in the freezer.
Reheating the wrap
Place a wrap in the fridge the night before you plan to eat it. Reheating directly from the freezer takes a long time and the egg gets rubbery so make sure not to skip this step!
Preheat oven to 400 and place in the oven. Heat for about 15 minutes. You can also reheat it in the microwave but I prefer not to.
Tried this recipe?
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.
More recipes to try
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PrintStarbucks Spinach and Feta Wrap Recipe
Copycat recipe for Starbucks' Spinach and Feta Wrap. It's easier thank you think and tastes better too!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 wraps 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 8 eggs
- 3 oz feta cheese
- 2 oz cream cheese
- 6 oz frozen spinach (thawed and drained)
- 4 tbsp sun-dried tomatoes (chopped small)
- 4 tortillas
- 1/4 tsp salt
- pinch of pepper
- butter and non-stick spray (for greasing baking pan)
Instructions
- Preheat oven to 325.
- Grease a rimmed baking sheet (half size), with butter and non-stick spray.
- Beat eggs with a whisk, add 1/4 tsp salt and a pinch of pepper. Pour into greased baking sheet and bake for 12-15 minutes, until eggs are set.
- Allow eggs to cool for about 10 minutes. Slice into 4 strips.
- Combine feta cheese and cream cheese in a bowl using a fork. Set aside.
- Assemble wraps by placing a strip of egg on a tortilla, then add spinach, cheese and sprinkle with sun-dried tomatoes.
- Fold in top edges, then fold one side of wrap, then tuck and roll the wrap to close.
- Toast the wrap in a non-stick pan on both sides (about 3 minutes per side over medium heat). Enjoy immediately or wrap in foil and store in the refridgerator if consuming with in 1-2 days. See post for freezing and reheating instructions.
Notes
For fresh spinach use a 6-8 oz bag and sauté in a small amount of oil or non-stick spray in a non-stick pan until wilted.
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