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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 minutes
Cook Time 18 minutes
Resting Time 3 minutes
Total Time 33 minutes
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.