Description
This Copycat Starbucks Spinach Feta Wrap is a delicious and healthy breakfast option featuring sautéed spinach, sun-dried tomatoes, garlic, and feta cheese wrapped in a whole wheat tortilla. The eggs are cooked gently with Italian seasoning for a flavorful, protein-packed start to your day.
Ingredients
Egg Mixture
- 2 large egg whites
- 1 egg yolk, optional
Vegetables & Seasoning
- 1 tablespoon oil, from sun dried tomatoes
- 1 cup chopped spinach, packed
- 1/3 cup sun dried tomatoes soaked in oil, chopped
- 1 tablespoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon Italian seasoning
Cheese & Wrap
- 1/4 cup feta cheese
- 1 10-inch whole wheat flour tortilla
Instructions
- Prepare Egg Mixture: Whisk the egg whites (and egg yolk, if using) in a small bowl until thoroughly combined. Set aside to use later.
- Heat Oil: Place a large skillet over medium heat and add the tablespoon of sun dried tomato oil. Heat until shimmering.
- Sauté Spinach: Add the chopped spinach to the hot skillet and sauté until wilted, about 2-3 minutes, stirring occasionally.
- Add Tomatoes and Seasonings: Stir in the chopped sun dried tomatoes, minced garlic, salt, and pepper. Mix well and continue to sauté for an additional minute to blend flavors.
- Form Vegetable Circle: Use the back of a spatula to shape the sautéed veggies into a 10-inch diameter circle inside the skillet.
- Pour Egg Mixture: Carefully pour the whisked eggs evenly over the vegetable circle. Use a spatula to maintain the circular shape as much as possible.
- Season Eggs: Sprinkle Italian seasoning evenly over the eggs.
- Cook Eggs: Let the eggs cook for 3-4 minutes. Gently lift the edges of the egg circle with a spatula to prevent sticking. Ready to flip when the bottom is set but the top is still slightly runny.
- Add Feta and Tortilla: Sprinkle the feta cheese over the eggs, then carefully place the 10-inch whole wheat tortilla on top of the eggs and cheese.
- Flip Eggs and Tortilla: Using a plate or large spatula, carefully flip the eggs and tortilla over so that the tortilla is touching the skillet surface.
- Heat Tortilla: Allow the tortilla to warm in the skillet for about 30 seconds.
- Fold Wrap: Begin folding the wrap by folding the bottom third of the tortilla away from you over the eggs. Next, fold in each side toward the center, creating an open envelope shape.
- Brown Wrap Edges: Press the folded edges of the tortilla with a spatula for 10-15 seconds to crisp up the bottom side.
- Flip and Continue Cooking: Carefully flip the entire wrap over and cook for another 1-2 minutes to brown the folded edges on the other side.
- Serve: Remove from the pan and serve immediately. Enjoy your flavorful spinach feta wrap!
Notes
- Store breakfast wraps in an airtight container in the refrigerator for up to 3 days.
- To freeze, let wraps cool completely, wrap each in parchment paper, place in labeled freezer bags, and freeze for up to 3 months.
- Reheat frozen wraps by baking at 325ºF for 15-20 minutes or until warmed through.
- You can omit the egg yolk for a lighter, lower-fat option.
- Use oil from sun dried tomatoes to enhance flavor; if unavailable, substitute with olive oil.
