Jump to Recipe Print Recipe
Don’t get me wrong, I love a good spin through the Starbucks drive-through myself! But sometimes the wait can be SO long, or just out of the way, when those cravings hit. Not to mention the cost adds up! The solution? Whip up their recipes at home! Now while I cannot promise you I know the secret to making the perfect shaken espresso, I can help with breakfast. This feta, spinach, egg white wrap is the dupe you didn’t know you needed! Healthy, vegetarian, and really easy! You can even make these wraps ahead and pop them in the freezer for when you are on the go!
Egg Whites and Spinach
The base for this wrap is what I would call the classic “lite” breakfast at any restaurant: egg whites and spinach. But I refuse to let this meal be boring, so we need to pack in flavor along the way. To start, take a small sauté pan over medium heat and add 1tbsp of olive oil (or the oil of your choice). Next, take 1 1/2 cups of baby spinach and roughly chop or tear it. Add the spinach to the pan along with one clove of minced garlic. Cook for 2-3 minutes or until all of the spinach has melted. Next, season with 1/2 tsp of onion powder and a pinch of salt, and set aside.
Next, whisk together 1 cup of egg whites, 1/2 tsp of garlic powder, and salt and pepper to taste.To that same pan the spinach cooked in, adding a drizzle more oil if needed, pour in half of the eggs. Reduce the heat to medium-low and let the eggs sit. No need to stir or scramble, the goal here is to basically make an open omelette or frittata of sorts.
Cover if needed to ensure the top of the eggs cook. Once the eggs are firm, remove from the pan and set aside. Add more oil to the pan if needed and repeat with the remaining eggs. This recipe yields 2 wraps, so 2 batches of egg whites is perfect!
Feta Spinach Egg White Wrap
Now that the base of the wraps are done, it is time to assemble. First, microwave 2 large tortillas under a damp paper towel for 20-30 seconds to make them pliable. I use burrito sized tortillas, but always try to find whole wheat or low carb ones, just to keep it a bit healthier. You could also use a lavash wrap for this recipe!
To one tortilla, slide on one disk/frittata of the egg whites. Top it with half of the cooked spinach, 2 tbsp of chopped sun dried tomatoes, and 2 tbsp of crumbled feta. Roll the tortilla away from you, tucking the sides as you go, until a small burrito shape is formed. Repeat this process with the second tortilla and remaining ingredients.
Once assembled, place both wraps, seam side down, back into the same pan you cooked the eggs in. Turn the heat up slightly to medium. Cook for 2-3 minutes or until the bottom of each wrap is golden brown and the seam is sealed shut. Flip and continue to cook for another 1-2 minutes or until the other side is also golden brown. Serve immediately.
Make-Ahead Freezer Meal
This recipe is also a great freezer-friendly breakfast! There really is no point in wasting time in the drive-through if you can just pop one of these in the microwave and go! The best advice for that would be to feel free to double or triple the ingredients to yield more wraps.
To freeze these, simply cook as directed above and let the wraps cool to room temperature. Roll each wrap tightly in parchment paper, followed by a sheet of foil. Toss all wraps into a freezer safe ziplock or Tupperware container and freeze for up to 1 month.
When you are ready to heat them, remove a wrap from the foil and parchment. Rewrap it in a damp paper towel and microwave on defrost mode for 50 seconds. Then, microwave on high for 75-90 seconds or until the middle of the wrap is warm. And just like that, you have a Starbucks worthy breakfast ready to go. You are on the own with the latte though!
Want More On-The-Go Breakfast Recipes?
- Blueberry Cheesecake Muffins
- Chorizo Breakfast Burrito
- Stuffed Breakfast Bombs
- Ham And Cheddar Biscuits
- Pumpkin Chai Scones
- California Breakfast Croissant
- Bacon And Veggie Egg Muffins
Feta Spinach Egg White Wrap
Ingredients
- 2 tbsp olive oil divided
- 1½ cups fresh spinach chopped or torn
- 1 clove garlic
- ½ tsp onion powder
- ¼ tsp salt
- 1 cup egg whites
- ½ tsp garlic powder
- salt and pepper to taste
- 2 burrito sized whole grain or low carb tortillas or lavash bread
- 3-4 tbsp sun dried tomatoes packed in oil roughly chopped
- ¼ cup crumbled feta cheese
Instructions
- Over medium heat, add 1 tbsp of oil, chopped spinach, and garlic to a small sauté pan. Sauté until the spinach is wilted, then add onion powder and salt. Set aside.
- Meanwhile, in a bowl, mix together egg whites, onion powder, salt and pepper to taste.
- Add ½ tbsp of oil of the same pan you cooked the spinach in. Pour in half of the egg whites and reduce the heat to medium low. Cover with lid if desired and let the eggs sit until they are set. No need to stir or scramble.
- Once the eggs are set into a disk/omelette shape, remove from the pan and repeat with the remaining oil and eggs.
- Microwave 2 large tortillas under a damp paper towel for 20-30 seconds to make them pliable.
- To one tortilla, slide on one disk of the egg whites. Top each with half of the cooked spinach, sun dried tomatoes, and feta. Roll the tortilla away from you, tucking the sides as you go, until a small burrito shape is formed. Repeat with remaining ingredients.
- Place both wraps seam side down back into the same pan you cooked the eggs in. Turn the heat up slightly to medium.
- Cook for 2-3 minutes or until the bottom of each wrap is golden brown and the seam is sealed shut. Flip and continue to cook for another 1-2 minutes or until the other side is also golden brown. Serve Immediately
Notes
- Feel free to double or triple the ingredients to yield more wraps.
- Cook as directed above and let cool to room temperature
- Roll each wrap in parchment paper, followed by a sheet of foil. Toss all wraps into a freezer safe ziplock or Tupperware container and freeze for up to 1 month
- Remove foil and parchment from a wrap. Rewrap it in a damp paper towel and microwave on defrost mode for 50 seconds
- Then, microwave on high for 75-90 seconds or until the middle of the wrap is warm.
