If weekday mornings feel like a sprint, this copycat Starbucks spinach feta wrap is my secret shortcut. I craved something warm, bright, and portable—without the coffee-shop line. One batch on Sunday, and I’m set with a quick breakfast wrap recipe all week.

Why You’ll Love This Copycat

Same vibe, fresher flavor: Garlicky spinach, tangy feta, and jammy sun-dried tomatoes make this a standout Mediterranean breakfast wrap.
Make-ahead friendly: Cools and reheats like a dream—ideal for meal prep breakfast wraps.
Light but satisfying: Egg whites keep it a low calorie breakfast wrap without sacrificing protein.

The Ingredients You’ll Need

Short list, big flavor. Here’s what goes into this spinach feta egg white wrap:

Whole-wheat tortillas (8–9 in / 20–23 cm): Soft and sturdy for clean folds.
Sun-dried tomatoes in oil: Drain, then chop for sweet-savory pops in every bite.
Egg whites (from 6 eggs or carton): Classic to the Starbucks spinach feta egg white wrap recipe profile.
Baby spinach, garlic, lemon zest + juice, scallions (optional): Bright, layered flavor.
Feta: Creamy, salty contrast.
Seasonings: Oregano, basil, Aleppo (or mild chili), kosher salt, black pepper.
A splash of water or low-sodium veg broth: Helps steam-wilt the greens.

Pro tip: Use oil from the tomato jar to sauté—the infused flavor is gold.

The Secrets to Success

Toast first, fold later: Warm tortillas are flexible and won’t crack.
Build in circles: Spread the spinach mixture into even rounds so the eggs set neatly.
Finish on a hot sheet pan: Seals seams and gives that café-style crisp base.

Step-by-Step Instructions

Preheat & Prep Tortillas
Heat oven to 400°F (205°C) with a parchment-lined sheet pan inside. On a dry griddle over medium, toast tortillas 45–60 seconds per side until pliable and lightly spotted. Keep covered.
Wilt the Greens
Add 2 tbsp tomato-oil to the pan. Pile in spinach with ¼ cup water/broth. Cook 4–5 minutes until collapsed and glossy; most liquid should evaporate.
Layer the Flavor
Stir in garlic, lemon zest, and scallions; cook 2 minutes. Season with oregano, basil, Aleppo, salt, and pepper; add lemon juice. Divide into three mounds about 7–8 in (18–20 cm) wide.
Add the Eggs
Whisk egg whites (plus optional whole egg). Pour a thin layer over each mound so it reaches the edges. Cook 5–6 minutes on medium-low until opaque and edges lift. Centers should feel set or read 160°F (71°C).
Flip with Feta
Sprinkle feta over the eggs. Lay a tortilla on each round; press 10–15 seconds. Invert onto the hot sheet pan so tortillas face down, filling up.
Fold & Seal
Bake 1 minute to re-soften. Fold bottom third up, sides in to form an open-ended envelope. Press seam-side down on the pan 45–60 seconds to secure.
Crisp & Rest
Bake 3–4 minutes more at 400°F (205°C) until lightly crisp underneath. Rest 3 minutes; serve warm.

Expert Tips & Smart Swaps

Cheese options: Goat cheese or part-skim mozzarella stand in for feta.
Greens: Mix in a handful of baby arugula for peppery bite.
Spice route: No Aleppo? Use mild chili flakes or a pinch of smoked paprika.
Storage: Cool completely, wrap in foil, refrigerate up to 4 days. Reheat in a toaster oven at 350°F / 175°C for 6–8 minutes.

Serving Suggestions

Pair with a citrusy arugula side salad.
Sip alongside a cold brew or lemon-mint iced tea.
Pack for a desk-friendly lunch—this spinach feta tortilla wrap travels well.

FAQ

1.Is this really a copycat Starbucks breakfast wrap?

Yes—same flavor family as the café favorite, with a brighter twist from sun-dried tomatoes and lemon.

2.Can I freeze these?

You can, though texture is best from the fridge. If freezing, wrap tightly and reheat at 350°F / 175°C for 12–15 minutes from thawed.

3.How do I keep the wrap from tearing?

Always warm the tortillas before folding, and don’t overfill.

Warm & Encouraging Conclusion

If you love the café version, this Starbucks spinach feta wrap (copycat) will feel like a small morning victory. Make a tray, stash them in the fridge, and treat yourself to a brighter start—no line, all flavor.

Print Pin

Sun-Dried Tomato, Spinach & Feta Breakfast Wraps

A bright, café-style wrap you can batch-make at home—jammy sun-dried tomatoes, garlicky greens, and tangy feta in toasty whole-wheat tortillas. Same look, fresher flavors, perfect for grab-and-go mornings.

Course Main Course

Cuisine Mediterranean-Inspired

Keyword mediterranean breakfast wrap, spinach feta egg white wrap, Starbucks spinach feta wrap

Prep Time 12

Cook Time 18

Resting Time 3

Total Time 33

Servings 3

Calories 437kcal

Equipment

Large flat griddle/comal (12 in / 30 cm) or wide nonstick sauté pan
rimmed sheet pan + parchment
Medium mixing bowl
Silicone Spatula
Tongs
microplane/zester
instant-read thermometer (helpful)

Ingredients

Pantry

3 whole-wheat tortillas 8–9 in / 20–23 cm
2 tbsp oil from the sun-dried tomato jar
⅔ cup about 100 g sun-dried tomatoes in oil, finely chopped, drained

Proteins

6 large egg whites from 6 eggs, ~¾ cup / 180 ml carton whites
Optional: 1 whole egg lightly beaten

Produce

About 6 oz / 170 g baby spinach roughly chopped (about 6 packed cups)
2 small garlic cloves minced
Zest from ½ lemon
2 scallions thinly sliced (light greens only; optional)

Liquids

¼ cup 60 ml water or low-sodium vegetable broth
1 tsp fresh lemon juice

Seasonings

¾ tsp dried oregano
¾ tsp dried basil
¼ tsp Aleppo pepper or mild chili flakes
½ tsp kosher salt
¼ tsp black pepper

Garnish

¾ cup about 90 g feta, crumbled
Lemon wedges for serving (optional)

Instructions

Oven Warm-Up & Tortilla Toast : Heat oven to 400°F (205°C) with a parchment-lined sheet pan inside. On a dry griddle over medium, toast tortillas 45–60 seconds per side until pliable with light golden spots. Stack and cover with a towel.
Steam-Wilt the Greens : Add the tomato oil to the griddle/pan. Add spinach and ¼ cup water/broth; cook 4–5 minutes, stirring, until glossy and collapsed and most liquid has evaporated. (The splash of liquid softens the greens and prevents sticking.)
Flavor Build : Stir in garlic, lemon zest, and scallions; cook 2 minutes until fragrant. Season with oregano, basil, Aleppo, salt, and pepper. Stir in lemon juice. Spread the mixture into three neat mounds about 7–8 in (18–20 cm) across.
Blanket with Whites : Whisk egg whites (and the optional whole egg). Pour a thin layer over each spinach mound so the eggs reach the edges. Cook over medium-low 5–6 minutes until opaque and the edges lift easily; centers should read 160°F (71°C) or feel set.
Sheet-Pan Flip Assist : Scatter feta over the egg rounds. Lay one tortilla on each round and press 10–15 seconds. Invert each onto the hot sheet pan so tortillas face down, filling up.
Fold & Seal : Return to the oven 1 minute to re-soften tortillas. Fold the bottom third up over the filling, then fold the sides inward to form an open-ended envelope. Press seam-side down on the pan 45–60 seconds to hold shape.
Oven Finish & Rest : Bake wraps 3–4 minutes at 400°F (205°C) until the bottoms are lightly crisp and seams secure. Rest 3 minutes; serve warm with lemon wedges if desired.

Notes

Make-Ahead:
Cool, wrap in foil, and refrigerate up to 4 days. Reheat on a dry skillet or toaster oven at 350°F / 175°C for 6–8 min to re-crisp.

Swaps:
Goat cheese or part-skim mozzarella can replace feta; swap in baby arugula for part of the spinach; try sumac instead of lemon zest.

Troubleshooting:
If the egg rounds tear, cook another minute before inverting. If wraps crack, warm tortillas a bit longer before folding.

Nutrition (per serving, approx.)

Serving Size: 1 wrap (1/3 of recipe)

Calories: 437 kcal
Total Fat: 24.5 g
Saturated Fat: 7.5 g
Trans Fat: 0.2 g
Polyunsaturated Fat: 2.9 g
Monounsaturated Fat: 12.4 g
Cholesterol: 26.7 mg
Sodium: 1,389 mg
Total Carbohydrate: 37.1 g
Dietary Fiber: 6.8 g
Total Sugars: 8.3 g
Includes Added Sugars: 0 g
Net Carbohydrates: 30.3 g
Protein: 19.4 g
Vitamin D: 0 mcg
Calcium: 329 mg
Iron: 4.1 mg
Potassium: 976 mg
Vitamin C: 27.1 mg

Estimates calculated from typical whole-wheat tortillas (generic, 50 g each), egg whites, sun-dried tomatoes in oil (drained), baby spinach, feta, and added oil/seasonings.