Starbucks Egg White Wrap plus Spinach and Feta

Make a at-home Starbucks Egg White Wrap with Spinach and Feta. So straightforward and you can’t beat the flavor! Filling and satisfying, it is the reliable breakfast.

This post is sponsored by Flatout Flatbread. All opinions are our own.

If we land in Starbucks wanting breakfast, we get the biggest blonde roast they can offer us (black) and a spinach feta wrap. We'd say we're overdue to remake this sucker at home, right? Everyone is crazy (one way or another) over our at-home Panera macaroni and cheese or Panera’s squash soup. Time for Starbucks to get a little love.

About this Starbuck’s At-home Egg White Wrap

• Protein Packed: We teamed up with Flatout 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.

What goes in

Cream Cheese: We did a little research on Starbuck’s website and found that they use a cream cheese base on their wrap. We couldn’t find an identical product for this at-home Starbucks egg white wrap so we substituted with garden vegetable cream cheese.

Remaining Ingredients: A speedy 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? We'd love to recreate it!

• Yield: 1 wrap
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

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 (we use reduced-fat)
• 2 tablespoons reduced-fat feta crumbles

Method

1. 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.
2. Remove from pan and set aside.
3. 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.
4. 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.
5. Wrap tightly into a roll.
6. 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.