Starbucks Egg White, Spinach, and Feta Wrap (Printable Version)
Packed with protein and nutrients, this wrap features egg whites, spinach, feta, and sun-dried tomatoes. Save cash and whip them up at home!
# Ingredients:
01 -
4 lavash wraps or whole wheat tortillas
02 -
2 cups spinach, chopped finely
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2 cups liquid egg whites
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½ cup feta cheese crumbles
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¼ cup sun-dried tomatoes, diced small
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¼ cup whipped cream cheese spread
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Non-stick cooking spray for greasing
# Steps:
01 -
Set your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with non-stick spray, then line it with some parchment paper. This stops sticking and makes cleanup quicker.
02 -
Pour the egg whites right into the greased baking pan. Sprinkle on the chopped spinach, diced sun-dried tomatoes, and crumbled feta. Gently stir it a bit with a spatula to mix things around, but don't overdo it—this helps keep layers in the bake.
03 -
Pop the dish in the oven and let it bake for around 18-22 minutes. You'll know it's done when the egg whites are firm, and the edges pull away easily. Let it cool for a couple of minutes before slicing into four equal squares.
04 -
Place each lavash or tortilla on a flat surface. Spread one tablespoon of whipped cream cheese straight down the middle. It helps keep the filling together and adds creaminess.
05 -
Take one of the baked egg squares and place it slightly off-center over the cream cheese in each wrap. Feel free to sprinkle a touch of black pepper or add hot sauce if you'd like an extra kick before rolling everything up.
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Fold the left and right sides of your wrap inward. Then roll it up from the bottom, making sure it's nice and snug. Wrapping it tight keeps everything secure while toasting.
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Place a non-stick pan over medium heat. Once it's warm, put each wrap seam-side down on the pan. Toast for 1-2 minutes, flipping to get both sides golden brown. This makes the outside crispy and adds a nice texture.
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If you're eating them now, enjoy while hot! For prepping ahead, let them cool before wrapping tightly in foil or storing them in a sealed container. They'll keep fresh in the fridge for up to 4 days.
# Notes:
01 -
To warm leftovers, microwave for 60 seconds or heat in a toaster oven at 350°F for 5-7 minutes until hot.
02 -
For a version with less salt, swap sun-dried tomatoes for fresh ones and go lighter on the feta cheese.
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They freeze well for up to a month. Wrap each one in parchment, then cover in foil, and pop them in a freezer-safe bag.