This Spinach Feta Wrap is the best high-protein breakfast! It has fluffy egg whites, spinach, tangy sun-dried tomatoes, and a creamy spread all wrapped in a fiber-rich tortilla and toasted until golden. It is much better than the Starbucks egg white wrap, and is packed with protein and fiber.
This copycat Starbucks spinach feta wrap is so easy to make and is a wonderful, quick, high-protein breakfast you will love! The classic combination of Mediterranean flavors in this spinach feta wrap gives you a tasty, satisfying breakfast that also stores and reheats beautifully.
This wrap also has about 30 grams of protein and 8 grams of fiber per serving. Which makes it the perfect protein-packed egg white wrap for breakfast.
You may also love this make-ahead breakfast sandwich or these veggie egg white bites that are also high in protein and so simple to make!
Why you’ll love this Spinach Feta Wrap
- It’s homemade with delicious ingredients and has less sodium than the Starbucks version.
- Packed with over 30 grams of protein per serving!
- Very easy to make and comes together quickly.
- Make-ahead recipe that can be stored in the fridge for up to 3 days.
- flavorful, creamy, satisfying breakfast you can take on the go!
Ingredients and Substitutions
You only need a few simple ingredients to make this egg white spinach wrap. Here is what you’ll need:
- Egg whites – I used carton egg whites to save time, but you could also use eggs and separate the egg whites, using the leftover yolks for another recipe.
- Spinach – fresh baby spinach
- Whole wheat tortillas—any tortillas will work fine. I chose whole wheat for the extra fiber and protein. Just make sure the tortillas are 10 or 12 inches long to fit all the filling and easily roll them up.
- Feta cheese – crumbled feta cheese adds a nice salty, creamy touch to the egg white wraps.
- Cream cheese – any type of cream cheese to give these wraps that delicious creamy filling that brings the flavor to a whole new level.
- Sun-dried tomato spread or tomato paste – this is used to stir into the cream cheese for that zippy tomato flavor.
- Sundried tomatoes – chopped, dried sun-dried tomatoes add a burst of bright color and flavor to these wraps that is everything!
- Salt and pepper – are used to help enhance the flavor of the other ingredients, but it is optional.
Recommended Kitchen Tools
- Mixing bowls
- Rubber spatula
- Skillet
- Knife + cutting board
How to make Spinach Feta Wraps
- Cook the spinach. To cook the spinach, heat a pan with some olive oil or butter over medium heat, add in the spinach, and cook for 2-3 minutes until the spinach cooks down and is slightly wilted. Then add in some of the chopped sundried tomatoes.
- Add the egg whites. Pour the egg whites over the spinach and tomatoes. Once the edges are starting to set, move them around in the pan to scramble them and season with salt and pepper. Cook the eggs until they are firm and fluffy. Toss in some crumbled feta if desired.
3. Mix up the cream cheese with tomato paste and more sundried tomatoes, then spread it all over the tortillas.
4. Fill each tortilla with some of the egg white spinach mixture and roll them up like a burrito.
5. Then return the wraps to the pan over low heat and toast them on both sides until golden. Let them cool, then cut and serve.
These spinach feta wraps are perfectly creamy, loaded with flavor and are so satisfying they will keep you full for hours until lunch. The extra protein and fiber is great to start the day and will help eliminate cravings.
Expert Tips For the Best Results
- Use larger tortillas that are 10-12 inches so they are easier to fit a good amount of filling and roll up nicely.
- Cook the egg whites until most of the moisture is gone to ensure the wraps are not too soggy.
- Use a thin layer of the cream cheese tomato mixture on each tortilla for that creamy element.
- To roll the wraps up, start from the bottom, fold in the two sides towards the center, then roll each wrap up and give it a good squeeze to tighten it. This will help it stay together as you brown it.
How To Store Breakfast Wraps
Store leftover spinach feta wraps in an airtight container in the refrigerator for 3-5 days.
Reheat in a pan on the stove until fully heated through.
Can you freeze a spinach feta wrap?
Yes! It is so easy, too!
- After you cook them, let them cool completely and skip the last step of browning them in the pan.
- Wrap each one up in parchment paper, then foil and place them into a freezer-friendly bag. Label the bag and place them in the freezer for up to 2 months!
- When ready to eat, defrost overnight in the refrigerator, unwrap it from the freezer packaging, wrap it up in a paper towel, and microwave it for 2 minutes.
- Heat up a nonstick pan and brown it on both sides.
Why is my spinach feta wrap soggy?
These spinach egg white wraps can become soggy if you use too much of the cream cheese spread or do not cook the egg whites long enough to release all of their moisture. If that does happen, then just blot the extra liquid with a clean paper towel and brown the wraps in the pan a bit longer to remove the excess liquid.
More Healthy Breakfast Recipes
- Cheesy Egg White Muffins
- Cottage Cheese Egg Bake
- High Protein Egg Bites
- Air Fryer Hard Boiled Eggs
- Crustless Veggie Quiche
Did you try this spinach feta wrap recipe? If you did, then please leave a comment and rating below. I would love to hear how yours turned out!
Print
Spinach Feta Wrap
- Total Time: 15 minutes
- Yield: 2 people 1x
- Diet: Vegetarian
Description
Protein-packed Egg White Spinach Feta Wrap. That is the perfect breakfast and it can be made ahead. Soft egg whites mixed with hearty spinach and creamy feta cheese paired with vibrant sun-dried tomato puree spread onto a whole grain wrap. This is the BEST way to start your day!
Ingredients
- 1 tablespoon butter or oil – for cooking the spinach and eggs
- 4 cups fresh spinach
- ⅓ cup chopped sundried tomatoes
- 1.5–2 cups egg whites
- Pinch of salt and pepper
- ⅓ cup crumbled feta cheese
- ⅓ cup softened cream cheese
- ¼ cup sundried tomato paste or regualr toamto paste
- 2–3 whole-wheat tortillas
Instructions
- Heat a medium-sized skillet to medium-low heat, and add oil or butter to the pan to prevent sticking.
- Add the spinach to the pan and toss and cook until slightly wilted. Then add ½ of the sundried tomatoes.
- Add the egg whites to a mixing bowl and lightly whisk, then add the whisked egg whites to the pan and top with some of the feta cheese. Toss and cook the egg whites until fluffy and no longer watery then season them with salt and pepper. Once the egg whites are done, remove the pan form the heat.
- Add the cream cheese, toamto spread, and remaining sundried toamtoes to a medium bowl and mix well to combine. Then spread a thin layer of the cream cheese tomato mixture on each tortilla.
- Divide the egg white spinach filling between the tortillas then roll each on up by folding in tthe sides of each tortillas then roll each up tightly.
- Return the egg white wraps to the pan and brown both sides over low heat. Remove, let cool then cut and enjoy!
Notes
- Use large tortillas that are 10 or 12 inches in size to allow enough space for the egg white filling.
- Only add a thin layer of the cream cheese filling so the wraps do not become soggy when you brown them.
- Leftover wraps can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze these wraps after being fulling cooled in a freezer-safe container in the freezer for up to one month. Defrost overnight in the fridge then reheat in a pan on the stove until fully heated through.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet cooked
- Cuisine: Mediterranean
What brand were the tortillas you used here?
Hi Em, I like the low carb Mission tortillas.