Copycat Starbucks Spinach, Feta, & Egg White Wrap
Not only is this recipe simple to make, but it is easily customizable. Whether you want to add a meat such as turkey bacon, add extra cheese, or switch up the veggies, the options are endless!
Carbohydrates 24g
Protein 16g
Fat 11g
Saturated Fat 3g
Fiber 5g
Sugar 4g
Ingredients
- 1 tbsp olive oil
- 5 oz bag spinach
- 2 tbsp sun-dried tomatoes
- 1 tomato chopped
- 2 oz cream cheese
- 8 large egg whites
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 oz feta crumbled
- 4 whole grain wraps
Instructions
- Preheat oven to 350F.
- Spray 8×8 baking dish with olive oil spray. Add egg whites, seasonings, and feta cheese to the baking dish. Whisk to combine.
- Bake for 15-20 minutes until eggs are cooked through (no loose liquid) and it has begun to pull away from the edges slightly.
- While eggs are baking, heat a saucepan over medium heat. Add olive oil, sun-dried tomatoes, and tomato. Sauté for 2-3 minutes. Add spinach and cook until wilted. Stir in cream cheese and mix until melted. Set aside.
- Slice eggs into four equal pieces and top onto whole grain wraps. Top eggs with veggie mixture. Fold into a wrap and place seam-side down onto a baking sheet. To “seal” wraps, place back in oven for 3-5 minutes. Serve warm.
- For meal prep: After wraps are finished, let cool completely before storing. Tightly wrap each egg wrap in plastic wrap (be sure to remove as much air as possible), then wrap with tin foil. Store in fridge for up to 5 days or place in freezer for up to 3 months.
- To reheat: Remove wrap from fridge or freezer. If coming out of refrigerator, microwave for 1-2 minutes. If coming from freezer, “thaw” in microwave for 3-5 minutes, flipping every minute. Then, microwave on high for 30-60 seconds. If you prefer a more crispy wrap, I recommend broiling in the oven for 4-8 minutes on low broil.
Notes
*The nutrition figures above should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
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