Homemade Starbucks Spinach Feta Breakfast Wrap Recipes

SPINACH FETA BREAKFAST WRAPS (STARBUCKS COPYCAT)

Steps:

• Preheat your oven to 400 F. Prepare a small rectangular baking dish with cooking spray.
• Separate the egg whites and yolks into 2 bowls. It's hard to explain how to do this, so if you've never done it before, I recommend doing a quick youtube search for an egg separating method!
• Add milk to the bowl with the egg whites and whisk. Pour the mixture into the prepared baking dish. Sprinkle 1/2 cup of feta and a good pinch of salt on the egg whites. Stir with a fork, then place in the oven on the middle rack for 20-30 minutes, until the egg whites are firm to the touch and slightly crispy around the edges.
• Meanwhile, cook the spinach and tomatoes. Add the olive oil to a skillet over medium heat, followed by the chopped spinach and sun-dried tomatoes. Add salt and pepper to taste and cook over medium heat until the spinach has wilted, about 5 minutes. Turn off the heat. Stir in the remaining feta. At this point, transfer the cooked veggies to a plate lined with paper towel. Allowing the towels to soak up extra liquid will help avoid a soggy breakfast wrap!
• When the egg is done, let it cool completely. Then cut it into 3 rectangles.
• Assemble: Place 1/3 of the cooked spinach in the center of the wrap and try to shape it into a rectangle. Place the egg rectangle on top. Fold the wrap like an envelope: fold the short sides in first over the egg, then the longer sides. Place them on a plate seam side down.
• Seal the wraps: Heat up a skillet and spray with cooking spray. Place a wrap seam-side down and let it cook for 3- 5 minutes over medium heat, until it's golden and crispy. Flip and cook the other side. Repeat with the other two wraps.
• Let them cool completely before wrapping in foil or placing in containers. You can store them in the fridge for 4-5 days or in the freezer for 6 months! Make sure to remove the foil before reheating in the microwave.

COPYCAT STARBUCKS SPINACH FETA WRAP

Steps:

• Place the egg whites* into a bowl and whisk until combined. Set aside.
• Heat a large skillet pan over medium heat. Add the olive oil from the sun dried tomatoes to the skillet.
• When the olive oil is fragrant, add the spinach to the skillet and sauté until it is wilted (about 2-3 minutes).
• Add garlic, sun dried tomatoes, salt, and pepper to the spinach and toss. Sauté for an additional minute.
• Form a circle with all of the ingredients that is about 10-inches in diameter.
• Pour the whisked egg whites carefully over the spinach mixture and use a spatula to maintain a circular shape with the eggs and ingredients.
• Sprinkle the italian seasoning over the eggs.
• Let the eggs cook for 3-4 minutes and use a spatula to pull the edges up along the edge of the circle to make sure the egg and other ingredients don't stick to the pan. You will be flipping the egg circle in one piece.
• Sprinkle the feta over the eggs and then place the tortilla on top of the eggs.
• Using a plate or a large spatula, carefully flip the eggs and tortilla over so the tortilla is down in the pan.
• Let the tortilla heat for 30 seconds and then carefully fold the tortilla by folding the bottom third of the tortilla away from you over the eggs and then the two sides inward creating an open envelope shape.
• Press on the folded edges of the tortilla for 10-15 seconds while the bottom of the wrap browns.
• Finally, carefully flip the wrap over so the folded edges brown (about 1-2 minutes).
• Remove the wrap from the pan and enjoy.

HOMEMADE STARBUCKS SPINACH & FETA BREAKFAST WRAP

Steps:

• Make the sun-dried tomato cream cheese spread. Combine the cream cheese, sun dried tomatoes, and olive oil in a food processor. Pulse a few times until blended together with small chunks of tomatoes remaining. Season with 1/8 teaspoon salt and the pinch pepper, adding more to taste if desired. Set aside.
• Place the olive oil in a large skillet over medium heat. When hot, add the spinach and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a small plate and set aside.
• Add the egg whites to the same skillet. Add the pinches of salt and pepper and cook, first stirring with a whisk and then flattening with a spatula as they set, about 2 minutes total. Using the spatula, fold the cooked egg whites into thirds, then turn off the heat and set aside.
• Assemble the wrap. Spread an even layer of the cream cheese on the lavash wrap or tortilla. Sprinkle the spinach evenly across the cream cheese layer and top with the feta. Place the egg whites at the edge of one side of the wrap.
• Roll the wrap up and place back in the skillet over medium-low heat with the seam side down. Cook until just golden brown on each side to toast the wrap, 1-2 minutes on each side. Slice in half and serve.