This copycat Starbucks spinach feta egg white wrap recipe is quick and easy to make and just as tasty as the original version. With 27 grams of serving per wrap, it’s a great breakfast to start the day.

Plate with a spinach feta egg white wrap cut in half on a plate with parchment paper with a side of crumbled feta cheese, sun-dried tomatoes, spinach, and a cup of coffee.

Starbucks breakfast wraps are an incredibly popular breakfast option but, at over $6 per wrap, they can get pricey quickly. Fortunately, they are very easy to make at home for a fraction of the cost, and they can be prepared ahead of time for simple grab-and-go breakfasts.

Not to mention, the original Starbucks version of spinach feta egg white wrap contains over 40 ingredients, so this 8-ingredient version is a much healthier option filled with whole foods without skipping flavor.

Close up of a copycat Starbucks spinach feta wrap recipe on a plate.

Why You’ll Love Them

High in Protein – The combination of egg whites, cheese, and whole grains in this recipe ensures it has 27 grams of protein per wrap.
Low in Calories – This copy Starbucks spinach feta wrap recipe is great for people with a weight loss goal who need an on-the-go breakfast that is low in calories.
Versatile – You can mix and match the vegetables, cheese, eggs, and wrap to make it suit your personal calorie or macro intake needs.

Ingredients for copycat Starbucks spinach feta egg white wrap: liquid egg whites, spinach, sun-dried-tomatoes, feta cheese, cream cheese, olive oil, salt, and pepper.

Ingredients + Substitutions

Wrap – To add some complex carbohydrates. I used a whole grain tortilla, as it’s higher in protein and fiber, but you can use regular flour tortillas or any wrap you like.
Egg Whites – To add some lean protein. The recipe calls for egg whites to match the original Starbucks recipe, however, you can certainly use whole eggs if you like. See the notes section of the recipe card for details.
Spinach – Too add some leafy greens and fiber.
Sun-Dried Tomatoes – To add some color and a salty bite.
Cheese – A combination of feta and cream cheese to boost the protein content. Alternatively, you could use a combination of cheddar cheese, goat cheese, or another high-protein cheese.
Olive Oil – Too add some healthy fats and cook the egg whites.
Salt and Pepper – To season.

Frying pan with chopped sun-dried tomatoes and fresh spinach.

Frying pan with sautéed spinach and sun-dried tomatoes.

Dietary Adaptions

To Make it Gluten-Free: Use a certified gluten-free wrap.

To Make it Dairy-Free: Omit the feta cheese and cream cheese or use a non-dairy cheese instead.

Small bowl with cream cheese, sun-dried tomatoes, sautéed spinach, and crumbled feta cheese.

Bowl with sun-dried tomato cream cheese spread.

Red’s Nutrition Tip

Egg whites are one of the best low-calorie, high-protein foods, however, you can certainly use whole eggs if preferred, they will add more micronutrients too.

Frying pan with cooked egg white omelet.

Serving Suggestions

These wraps are a balanced meal filled with protein, complex carbohydrates, fiber, and healthy fats. That said, you can adapt the recipe to suit your personal calorie or macro needs, for example:

To make it low-carb, use a low-carb wrap.
To make it lower in fat, use light cream cheese and low-fat feta cheese.
To make it higher in protein, increase the amount of liquid egg white.
To make it higher in fiber, add more spinach or serve the wrap with a side of fresh fruit.

Wrap covered with spinach sun-dried tomato cream cheese spread.

Wrap with spinach, sun-dried tomato cream cheese spread, and egg white omelet.

Storage + Reheating

To Refrigerate: Once cooked, allow the wraps to cool completely, then cover each wrap tightly in aluminum foil, transfer them to a plastic bag or airtight container, and store them in the fridge for up to 4 days.

To Freeze: Wrap each cooled spinach feta egg white wrap tightly in aluminum foil, place them in a freezer-safe bag or airtight container, and store them in the freezer for up to 3 months.

To Reheat: Transfer the aluminum foil-covered wraps to the refrigerator the day before to thaw. Once thawed, remove the aluminum foil, transfer it to the microwave on high for 1-2 minutes, or reheat it in a pan over medium-low, about 5 minutes on each side. To reheat from frozen, remove the aluminum foil, transfer it to the microwave on defrost for 5 minutes, then on high for 1-2 minutes until warmed through.

Cutting board with toasted spinach and feta egg white wrap with a knife and a side of feta, chopped sundried tomatoes, fresh spinach, and salt.

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