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)*
- 4 large tortilla wraps
- 1 cup feta cheese, crumbled (100g)
- 1/2 cup packed chopped sundried tomatoes
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.
- 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 wrap.
- 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 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 if frozen properly.
Calories and nutritional info is only an estimate and will vary based on what wraps you use.