Make your favorite drive-through breakfast at home with almost double the protein! This easy copycat recipe for the Starbucks spinach feta wrap is a nourishing and flavorful breakfast that’s ready in minutes. You’ll also love my bacon gruyere egg bites, egg quesadilla, and protein McGriddle muffins.

Copycat Starbucks spinach feta wraps sliced in half and piled on a white plate.

More Protein and Fewer Ingredients Than Starbucks

The Starbucks Spinach, Feta & Egg White Wrap is my most ordered take-out breakfast — but I knew I could save money making it at home. This copycat recipe is just as delicious, surprisingly simple to prep, and made with almost double the protein. Here’s why you’ll love it:

  1. Extra high in protein. My wrap has 33 grams of protein, while the Starbucks version only has 20! It’s the perfect healthy and satisfying breakfast to fill you up.
  2. Simple ingredients. You know exactly what you’re eating when you make these wholesome wraps yourself.
  3. Perfect for meal prep. These wraps are ready in under 10-minutes and easy to make fresh. But they also re-heat perfectly for a great meal prep breakfast on-the-go.

Need more healthy breakfast recipes? Try my chocolate baked oats, blueberry protein pancakes, or honey nut granola.

Key Ingredient Notes

Ingredients for copycat Starbucks spinach feta wraps displayed in small bowls on a kitchen counter.
  • Whole wheat tortilla: I prefer whole wheat tortillas instead of Lavash wraps because they’re easier to find (especially here in Canada!) but work just as well. You can swap for white tortillas if preferred, but you’ll miss out on some fiber.
  • Mozzarella and feta: My recipe uses both cheeses for the perfect creamy texture and a little boost of protein.
  • Sun dried tomatoes: You’re looking for marinated sun-dried tomatoes in oil. Make sure to chop them small.

Scroll down to the recipe card for the full ingredients list and detailed recipe.

How to Make Starbucks Spinach Feta Wraps

Spinach and sun dried tomatoes sauteed in a pan.

Step 1: Sauté spinach and sun dried tomatoes in a large pan.

Woman's hand placing a whole wheat tortilla over egg whites in a large ceramic pan.

Step 2: Pour in egg whites and press your tortilla on top. Cover and cook for a few minutes.

Egg white wrap in a pan, sprinkled with melted cheese.

Step 3: Flip and sprinkle with cheese.

Folded Starbucks spinach egg white wrap in a large ceramic pan.

Step 4: Fold and toast both sides. Let it cool, slice in half, and enjoy!

Meal Prep Instructions

Storage: Assemble your wraps one at a time and let them cool to room temperature. Store wraps in a freezer-safe bag. Store in the fridge for up to four days, or in the freezer for up to three months.

Re-heating: My favorite way to re-heat is in the air fryer for 3-4 minutes at 350 F, or until heated through and lightly toasted. You can also heat in a toaster oven for 3-4 minutes, or in the microwave for 60-90 seconds. If frozen, de-frost your wrap in the fridge overnight before re-heating. You can re-heat right from frozen, but the timing will be harder to predict.

Close-up shot of Starbucks copycat feta spinach wraps piled on a plate.

More High Protein Breakfasts

Explore more healthy breakfast recipes and high-protein recipes.

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Copycat Starbucks spinach feta wraps sliced in half and piled on a white plate.
5 from 1 vote

Starbucks Spinach Feta Wrap

Yield: 1 wrap
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Starbucks Spinach Feta Wrap, but with fewer ingredients and nearly double the protein! Turn your favorite drive-through breakfast into a healthy and high-protein meal at home.
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Ingredients
 

  • cooking spray
  • ⅔ cup chopped baby spinach, lightly packed
  • 2 Tbsp sun dried tomatoes in oil, patted dry and diced small
  • ½ cup egg whites
  • ¼ tsp Italian seasoning
  • salt, to taste
  • 1 large whole wheat tortilla
  • ¼ cup shredded mozzarella cheese
  • 2 Tbsp crumbled feta cheese

Equipment

  • large non-stick pan (roughly the size of your tortilla)

Instructions
 

  • Heat your pan to medium. Spray with a thin and even layer of cooking spray.
  • Add baby spinach to the pan. Stir and cook until wilted, about 2-minutes.
  • Stir in sun dried tomatoes. Spread the ingredients evenly throughout the pan.
  • Pour in egg whites. Sprinkle with Italian seasoning and salt.
  • Immediately press your tortilla on top of the egg whites. Press down gently with your hands or the back of a spatula to ensure they stick together.
  • Cover and cook for about 2-minutes. You’ll know you’re ready for the next step when the tortilla and eggs are stuck together, and can easily slide around the pan.
  • Carefully flip. Now, your tortilla should be on the bottom and the egg whites on top.
  • Sprinkle with mozzarella and feta. Cover and let the cheese melt for 1-minute.
  • Use a flipper to fold in both sides of your tortilla in a letter fold. Brown the bottom of your folded tortilla for 1-2 minutes, flip, and repeat on the other side.
  • Remove from the pan and cool for 5-minutes on a cutting board. Slice in half, and enjoy!

Notes

  • Prep and measure your ingredients in advance, because this recipe moves quick.
  • Use a pan that’s the same size as your tortilla. Make sure it’s non-stick!
  • Flip the tortilla and eggs very carefully to make sure they stay stuck together, and to avoid unnecessary mess.
Calories: 506kcal, Carbohydrates: 45g, Protein: 33g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 52mg, Sodium: 1289mg, Potassium: 821mg, Fiber: 7g, Sugar: 4g, Vitamin A: 2597IU, Vitamin C: 36mg, Calcium: 482mg, Iron: 4mg
Cuisine: American
Course: Breakfast
Author: Miranda Galati, MHSc, RD