Home Recipes by Type Breakfast and Brunch
3030 Minutes or LessVGVegetarian
4.45
/5
20 minutes mins
57 Comments
Jump to Recipe
By: Rachel GurkPosted: 08/29/2016
This post may contain affiliate links. Please read my disclosure policy.
Make a copycat Starbucks Egg White Wrap with Spinach and Feta. So easy and you can’t beat the flavor! Filling and satisfying, it is the perfect breakfast.
This post is sponsored by Flatout Flatbread. All opinions are my own.
If I land in Starbucks wanting breakfast, I get the biggest blonde roast they can offer me (black) and a spinach feta wrap. I’d say I’m overdue to remake this sucker at home, right? Everyone is crazy (one way or another) over my copycat Panera macaroni and cheeseor Panera’ssquash soup. Time for Starbucks to get a little love.
About this Starbuck’s Copycat Egg White Wrap
- Protein Packed: I teamed up withFlatout Flatbread again for this recipe and the wrap tastes identical. One of the great things about the Multi Grain wraps used in this recipe is that the wraps only have 100 calories with 9 whopping grams of protein, just in the wrap itself, even before you add the egg whites.
- One Pan: You’ll use the same pan for the spinach, the egg whites, and then to crisp up the wrap once it’s assembled.
Allergy Allert
Starbucks’ recipe for their wrap contains sesame flour. As a family that manages sesame allergies, it’s an important detail to be aware of.
Ingredient Notes
Cream Cheese: I did a little research on Starbuck’s website and found that they use a cream cheese base on their wrap. I couldn’t find an identical product for this copycat Starbucks egg white wrap so I substituted with garden vegetable cream cheese.
Remaining Ingredients: A quick sauté of some spinach and sun-dried tomatoes goes right on top of the cream cheese, topped by feta and egg whites.
When you live in the middle of nowhere, and have to drive 30 minutes to the nearest Starbucks, this is a handy recipe to have!
Do you guys have a favorite Starbucks item? I’d love to recreate it!
More Wrap Recipes
Wraps are perfect for breakfast, lunch and dinner. Nutritious, filling, and easy to make, you’ll find that wraps can be a go-to meal. Use what you have in your refrigerator to customize your wraps and make them your own.
- California Breakfast Wrap with avocado, egg, and bacon: this wrap is great for breakfast or lunch, or even a light dinner!
- Ham, Egg, and Herb Wrap: this is so easy and one of my favorites.
- Vegetarian Wrap with provolone and roasted red pepper hummus.
- Roasted Vegetable Wrap with feta and pesto: make this for meatless Monday!
- Quinoa Hummus Wrap
- Lamb Lettuce Wraps: this one uses lettuce as a wrap to cut carbs.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Copycat Starbucks Egg White Wrap with Spinach and Feta
4.45 from 70 votesPrep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
1 wrap
Print Rate Recipe
Make a copycat Starbucks Egg White Wrap with Spinach and Feta. So easy and you can’t beat the flavor! Filling and satisfying, it is the perfect breakfast.
Ingredients
- 1 MultiGrain Flatout Flatbread
- 1/2 teaspoon olive oil
- 1 tablespoon finely diced sundried tomatoes
- 2 cups firmly packed fresh spinach
- 3 large egg whites
- 1 tablespoon garden vegetable spreadable cream cheese (I use reduced-fat)
- 2 tablespoons reduced-fat feta crumbles
Instructions
In a small frying pan, heat 1/2 teaspoon olive oil with sun-dried tomatoes over medium-low heat. (If you have tomatoes packed in olive oil, you can skip this step and omit the olive oil). Cook, stirring frequently, until tomatoes are softened (3-4 minutes) . Add spinach and cover for 2-3 minutes or until spinach is wilted, stirring once or twice as needed.
Remove from pan and set aside.
Carefully wipe out pan with paper towel (optional) and return to medium-low heat. Add egg whites, stir once, and cover and cook for 4-5 minutes, or until set.
While the egg is cooking, spread wrap with cream cheese. On top of cream cheese, layer on spinach and then feta. Once egg is cooked, place on top of feta cheese.
Wrap tightly into a roll.
If desired, return to dry pan (medium heat) to crisp outside of wrap. Start seam side down and flip after 2-3 minutes or until golden brown on each side. Cut in half and enjoy immediately.
Nutrition Information
Serving: 1wrap, Calories: 466kcal, Carbohydrates: 55g, Protein: 26g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 38mg, Sodium: 921mg, Fiber: 4g, Sugar: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
Disclosure:I’m excited to partner with Flatout Flatbreadto bring you quick and deliciousrecipes. I have been compensated for my time but allopinionsare always my own. Thank you for supporting Rachel Cooks byreading about brands we love and use inourown home.
You May Also Like...
Ham and Egg Wrap with Herbs {easy lunch idea!}
Ham, Spinach, and Cheese Egg Boat Recipe
Egg White Breakfast Bake with Sweet Potato and Spinach
Reader Interactions
Leave a Review
Jeff says
Have made this recipe dozens of times,thanks Rachel, and it’s always as good as the first time I tried.If I can say one thing to those that were asking about a substitute for veggie cream cheeses,I have made just using spreadable plain cream cheese when I was out of veggie,as there are, imo,so many flavors going on with the sun dried tomatoes and feta,you won’t even notice what kind of cream cheese spread is on there.Reply
Rachel Gurk says
Great tip!
Reply
Deanna Christiansen says
Delicious! We had some naan so used it, cut each one in quarters and ate it like pizza for lunch. Used a bit more feta, and roasted red pepper instead of dried tomatoes. Will plan this meal again!
Reply
Rachel Gurk says
Oh yummy, that’s a great idea!
Reply
Marni says
Wow. Sounds like a delicious but completely different recipe- thanks for sharing
Reply
Jeff d says
Marni,I don’t think someone,Deanna, changing the sun dried tomatoes for roasted red peppers,qualifies as a “totally different recipe”.Reply
afra says
Really tasty. I used home made wraps from mung beans as a base.
Reply
Rachel Gurk says
So glad you liked this recipe! Thanks for leaving a comment!
Reply
Ami says
This recipe has about 150 additional calories calories compared to the starbucks version. How would you cut that down to be result comparable?
Reply
Rachel Gurk says
You could use a low calorie cream cheese or a low calorie/carb wrap. :)
Reply
Joyce says
What can I use to sub the garden vegetable seasoning if I just use regular light cream cheese ?
Reply
Rachel Gurk says
I’d just put some fresh herbs in – maybe a few chives. :)
Reply
Claire says
How does Starbucks freeze them. I have a weakness for them and really need things that I can just throw in the toaster oven in the morning! I assume keep as much water out of the Spinach as possible is one thought.
Reply
Rachel Gurk says
I’m really not sure, there is a lot of water in both the egg whites and the spinach. You’ll definitely want to squeeze and press out as much liquid as possible from the spinach. And if you spread the cream cheese in a good layer all over the wrap, that might help too. Let me know if you have success with it!
Reply
Jenna says
Amazing!! The only change I made was using Tzatziki in place of the Herb & Garlic cream cheese, since that was what I had on hand. I also squeezed out the excess water after the wilted spinach cooled as a personal preference. Honestly, I think this version is way better (and way cheaper) than the Starbucks version! Thank you!!
Reply
Rachel Gurk says
Ahhh yay! I’m so glad you liked this recipe. I bet it was delicious with Tzatziki!
Reply
Babita Jailall says
This turned out fantastic although I couldn’t find the Flat oubrand but I just used what I could find in the stores, I was too lazy to drive all over the place looking for that paricular item but I was able to buy the vegetable garden cream cheese but I didn’t buy the reduced fat one, I just bought the regular one. But it was EXTREMELY DELICIOUS despite this being my first time ever making it and my mom and dad absolutely loved it! My dad doesn’t always eat healthy foods so I was surprised that he actually ate it and finished it all and ended up feeling full.
Reply
Rachel Gurk says
Oh I’m so happy to hear that! I’m glad you liked it. Thank you for taking the time to come back and leave a comment!
Reply
Kali Gillette says
Hmm…I must have done something wrong. I’ve never made egg whites before, so I accidentally got some yolks in it. I think that was problem 1. I think I should’ve drained my spinach and tomatoes too. I’ll try again.
Reply
Rachel Gurk says
Sorry it didn’t turn out well for you….I hope it works great the next time!
Reply
Carolyn says
This would be perfect for lunches!
Reply
Older Comments
