Feta Spinach Egg White Wrap
This Starbucks copycat recipe will have you saving money and time in the drive through! This perfect and healthy breakfast wrap has spinach, feta, egg whites, and sun dried tomatoes all one.
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
TO MAKE AHEAD:
- 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.