What exactly is in the Starbucks egg white wrap?

The wrap is a flatbread, and inside is sundried tomato cream cheese, egg white omelet, sundried tomatoes, baby spinach, and feta cheese.

What do I do with the yolks from the eggs?

You can save them for scrambled eggs for later or anything else. I often just add them to these wraps along with the egg whites because I really like them and don't like wasting food. I've never used boxed egg whites because I like fresh whole eggs, but if you only ever want egg whites, boxed egg whites might be a good option for you!

Spinach Feta Egg White Wrap

Name: Spinach Feta Egg White Wrap
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 5 oz baby spinach; 2 tbsp butter or 1 tbsp cooking oil; 2-3 cloves garlic, minced; 10 egg whites (1 1/4 cup)*; 1/2 tsp freshly ground black pepper; 1/4 tsp sea salt (optional, or to taste); 4 large tortilla wraps; 1 cup feta cheese, crumbled (100g); ½ cup packed chopped sundried tomatoes

Description

This Starbucks Copycat Spinach Feta Egg White Wrap is easy to make, really delicious, great for meal prep, and freezer-friendly!

Ingredients

Units Scale

5 oz baby spinach
2 tbsp butter or 1 tbsp cooking oil
2-3 cloves garlic, minced
10 egg whites (1 1/4 cup)*
1/2 tsp freshly ground black pepper
1/4 tsp sea salt (optional, or to taste)
4 large tortilla wraps
1 cup feta cheese, crumbled (100g)
1/2 cup packed chopped sundried tomatoes

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Instructions

Add a generous splash of water to a large pan and add all the spinach.
Cover and steam the spinach over medium heat, stirring occasionally until it’s all wilted (2-3 minutes).
Transfer the spinach to a small bowl and wipe the pan with a paper towel.
Squeeze as much water out of the spinach as you can once it’s cool enough to handle.
Add butter or oil to the pan and set it over medium-high heat.
Add minced garlic and cook for 30 seconds.
Lower the heat to medium and add the egg whites.
Cook the egg whites for 5-7 minutes until completely set, stirring often. Lower the heat if needed.
Season with freshly ground black pepper to taste. You can also add sea salt here, but I usually skip it because the feta and sundried tomatoes are salty enough.
To assemble the wraps, put one tortilla wrap on a large plate and add egg whites, spinach, feta cheese, and sundried tomatoes.
Fold the wrap over on one side, then fold in the sides, and roll to make a burrito.
Toast in the oven at 350F (175C), a panini press, or in a pan with a little bit of oil.

Notes

Whole eggs: If you have whole eggs and don’t want to waste the yolks, you can totally make this recipe with whole eggs instead! (I often do)

Storing: Store the wraps wrapped in foil or plastic wrap and an airtight container in the fridge for 3-4 days. You can also freeze them wrapped in foil and in a freezer bag or a freezer-safe container for 3-5 months.

Reheating: Reheat the wraps from the fridge in the oven at 350°F for 10-15 minutes, in a pan with a little bit of oil, or in a panini press. I recommend defrosting the wraps in the fridge overnight first before heating them up.

Calories and nutritional info are only an estimate and will vary based on what wraps you use.

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