There’s something about starting your morning with a nutritious breakfast that sets the tone for a productive day. I remember a trip to Seattle where I fell in love with the city’s coffee culture. Every morning, I would pop into a local Starbucks and order their Spinach Feta Wrap. It was the perfect blend of flavors—fresh spinach, tangy feta, and sun-dried tomatoes wrapped in a warm tortilla. After coming back home, I knew I had to recreate it.
This Starbucks Spinach Feta Wrap is an easy and quick recipe that brings a taste of that Seattle morning right to your kitchen. With just a few simple ingredients, you can whip up a delicious breakfast or a light lunch. Plus, it’s quite versatile. You can make a few tweaks to suit your taste, like adding a touch of garlic powder to the egg whites for an extra kick or substituting the tortilla with a whole wheat or low-carb option.
One of my favorite things about this recipe is how quick it is to prepare. In just six minutes, you can have a hot, savory wrap that’s packed with protein and veggies. It’s perfect for those busy mornings when you need something fast yet satisfying. And if you need to make it gluten-free, simply swap out the regular tortilla for a gluten-free one.
I’ve also found that adding a bit of avocado can take this wrap to the next level. The creamy texture pairs wonderfully with the other ingredients and adds a bit of healthy fat to keep you full longer. Whether you’re a fan of Starbucks or just looking for a new breakfast idea, this Spinach Feta Wrap is sure to become a favorite in your household.
How to Make Starbucks Spinach Feta Wrap
Ingredients
- 1/2 cup fresh spinach (or thawed from frozen)
- 1 ten-inch tortilla (use gluten-free if desired)
- 2 large whites of eggs
- 4 chopped sun-dried tomatoes
- 1/4 teaspoon of salt
- 2 tablespoons of crumbled feta
- 1/8 teaspoon of black pepper
Directions
- Heat a non-stick skillet over medium heat with oil or cooking spray. Add egg whites, season with salt and pepper, and cook until set on both sides. Remove from the skillet.
- Place fresh or thawed spinach in the skillet, cover, and cook for 1-2 minutes until wilted.
- Lay the tortilla flat and arrange the cooked egg whites, wilted spinach, chopped sun-dried tomatoes, and crumbled feta in the center. Wrap it tightly.
- Brown the wrap on all sides in the skillet or use a panini press to crisp it.
FAQs:
Can I use whole eggs instead of egg whites for the Starbucks Spinach Feta Wrap?
Yes, you can use whole eggs instead of egg whites. However, keep in mind that using whole eggs will increase the calorie and fat content of the wrap. Simply whisk the whole eggs and follow the same cooking instructions.
What can I substitute for sun-dried tomatoes in this recipe?
If you don’t have sun-dried tomatoes, you can use fresh cherry tomatoes or roasted red peppers as a substitute. Both options will provide a different flavor profile but will still complement the spinach and feta nicely.
Is it necessary to thaw frozen spinach before using it in the wrap?
Yes, it is necessary to thaw frozen spinach before using it in the wrap. Thawing ensures that the spinach cooks evenly and does not release excess water, which could make the wrap soggy.
Can I prepare the Starbucks Spinach Feta Wrap ahead of time?
Yes, you can prepare the wrap ahead of time. Assemble the wrap and store it in the refrigerator. When ready to eat, simply heat it in a skillet or a panini press to crisp it up before serving.
How can I make this wrap vegan?
To make the wrap vegan, you can substitute the egg whites with a tofu scramble and use a dairy-free feta cheese alternative. Follow the same instructions for cooking and assembling the wrap.
What are some variations to this wrap recipe?
You can add different vegetables like mushrooms, bell peppers, or onions to the wrap for added flavor and nutrition. Additionally, you can experiment with different types of cheese or add a spread like hummus or pesto for a unique twist.
Starbucks Spinach Feta Wrap
Ingredients
- 1/2 cup spinach fresh or thawed from frozen
- 1 10 inch tortilla gluten-free, if needed
- 2 large egg whites
- 4 sun-dried tomatoes chopped
- 1/4 teaspoon salt
- 2 tablespoons feta cheese crumbled
- 1/8 teaspoon pepper
Instructions
- Heat a non-stick skillet with oil or cooking spray over medium heat. Once hot, add egg whites seasoned with salt and pepper. Cook both sides until set, then remove from the skillet.
- Add fresh or thawed frozen spinach to the skillet, cover, and cook for 1-2 minutes until wilted.
- Lay the tortilla flat and place the cooked egg whites, wilted spinach, sun-dried tomatoes, and crumbled feta in the center. Wrap it up tightly.
- Return the wrap to the skillet to brown on all sides, or use a panini press to crisp it up.
