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This Starbucks spinach feta wrap is a copycat recipe that tastes even better than the original! Quick, easy, and packed with wholesome ingredients.
Love savory breakfast recipes? Try my savory pancakes, savory waffles, air fryer egg bites, and crustless quiche next.
Friends, the Starbucks spinach wrap was my breakfast every morning for two years straight. I don’t even want to know how much that cost, but I’m here today to save you from doing that with my homemade spinach feta wrap!
Table of Contents
Why I love this recipe
- It’s actually filling. The ingredients are identical, but my recipe packs in so much more, so you aren’t hungry an hour later.
- Cheaper. Yes, really. Depending on where you are located, Starbucks charges between $5 and $6 per wrap. My version? I calculated it with average-price ingredients, and it came to $1.05.
- Healthy. High in protein, low in fat, and high in fiber, too (hello, high-fiber wraps).
- Make ahead. I love to make 4 or 5 of these on a weekend and freeze them for the week ahead.
★★★★★ REVIEW
“This is a great copycat Starbucks spinach feta wrap! I love that it’s easy to make and tastes just like the real thing”. – Yes Or No Spinner
Ingredients needed
I use the same ingredients as Starbucks, but we make everything from scratch and skip the preservatives and artificial flavors.
- Whole wheat wrap. I typically use homemade low-calorie wraps or high-fiber whole-wheat tortillas. Whichever you use, make sure it is at least 10 inches wide so wrapping up is seamless.
- Egg whites. You can use carton egg whites or fresh ones and use the yolks for something else! I only add salt and pepper to it, but you can jazz it up with other spices.
- Baby spinach. Or frozen spinach. If you use the latter, thaw it out first.
- Feta Cheese. Be sure to crumble the feta so that is disperses amongst the wrap evenly so every bite has some cheese.
- Sun-dried tomatoes. Traditional feta wraps use a spread, but I like using chopped sun-dried tomatoes as they add so much flavor. Alternatively, you can add sun dried tomato pesto.
- Kosher salt and black pepper. To taste.
- Olive oil or butter. To pan-fry. Cooking spray is fine, too.
How to make a Starbucks spinach feta wrap
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the omelet: In a large skillet, cook your egg whites with salt, pepper, and any other seasonings you like. Roll it up from one side of the pan to the other to easily hold its shape in the shape.
Step 2- Wilt spinach: Moving quickly, add the spinach to the pan and cook for 1-2 minutes, until wilted.
Step 3- Assemble and fold: Add the egg white omelet to the center of the tortilla, followed by the spinach. Sprinkle the feta cheese and chopped sun-dried tomatoes on top.
Step 4- Toast. If desired, add the wrap back to the pan or in a sandwich press until it’s crisp on all sides.
Arman’s recipe tips
- Avoid overstuffing, as you risk the breakfast wrap breaking and the filling seeping out. My rule of thumb is that 2/3’s of the tortilla should have filling, and it should be directly in the center.
- Use a non-stick skillet over a frying pan or grill pan. It cooks more evenly and quickly.
- Adjust the seasonings to your taste. Italian seasoning, garlic powder, and everything but the bagel seasoning are all fabulous flavor boosters.
Dietary swaps and substitutions
These feta spinach wraps are easy to customize to other diets or ingredient subs. Here are some tested options:
- Cut the carbs by using keto tortillas instead of a wheat based one.
- Make it gluten-free by using a gluten-free tortilla.
- Make it vegan by using vegan feta cheese and crumbled tofu (or an egg substitute!).
- Swap the feta cheese for goat cheese, American cheese, or mozzarella cheese.
- Use whole eggs instead of egg whites.
- Cut the dairy by omitting the feta cheese completely.
Storage and make-ahead tips
To store: Pre-made wraps can be stored in the fridge, covered, for up to 5 days.
To freeze: Wrap the wraps in plastic wrap or foil and place in the freezer for up to 2 months each. When ready to enjoy, thaw overnight, then toast in a panini press or hot skillet.
Frequently Asked Questions
There are 290 calories in a classic Starbucks spinach feta wrap. My recipe has just 241 calories and is almost 1 1/2 times the size.
More tasty sandwiches and wraps
Starbucks Spinach Feta Wrap
Video
Ingredients
- 1 10 inch tortilla gluten free, if needed
- 2 large egg whites
- 1/2 cup spinach fresh or thawed from frozen
- 4 sun dried tomatoes chopped
- 2 tablespoons feta cheese crumbled
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Coat a non-stick skillet with oil or cooking spray and place over medium heat. When hot, add your egg whites with salt and pepper. Fold over and cook both sides. Remove from the pan.
- Add your fresh or thawed frozen spinach and cook, covered, for 1-2 minutes or until wilted.
- In the center of the tortilla, add your egg whites, wilted spinach, sun-dried tomatoes, and crumbled feta, and wrap up.
- Place it back on a skillet and brown all sides, or crisp it up in a panini press.
Notes
Nutrition
Originally published June 2015, updated June 2022, and republished April 2024
Oh gosh… I ate these Starbucks wraps for a whole semester forcing my brain to think it was good and forgetting that they were going from freezer to quick oven to my stonach in less than two minutes. Anyways, I just read about half a century worth of your post and you ar now my go to resource for all recipes I want to try in a near future! The on,y inconvenient is I live in middle-of-no-where NZ at the moment and most of the ingredients you mentionned are not easily available here. Wish they were! Thanks for all these goodies!
You are SO welcome, Lea!!!
I keep reading comments from people who have never tried the Starbucks wrap and are glad they saved themselves. I completely agree that you need 2 to be satisfied, and of course they are way too expensive. But I actually liked mine and was pretty impressed when I had my first one (before reading this) yesterday. In fact, I thought it was so good that I came here looking for the recipe. I’m wondering if the reason you had a bad experience had to do with that particular airport location. I would maybe give it a try one more time if you ever get the chance because I loved the feta cheese in mine and tasted quite a bit of it. Just my two cents! Thank you so much for this recipe that I’m going to make right now!
🙂 thanks so much, Emily- I think you must be right, also they were a little stingy on the feta haha! 🙂
Looks SO good! Ok where can I find gluten free lavash wraps? What brand do you use?
Also, to freeze, do you just put them individually in plastic bags? Do you wrap them first?
Thanks!
Hi Lacy! I’ve used a couple, my favourite brand Flatout just released a range of gluten free ones! I actually wrap them individually in grease proof paper and then wrap them again in aluminium foil!
I watched the attached video and you made some kind of mixture that you spread on tortilla before adding ingredients in your recipe. I can’t find any description of or recipe for this mixture. What is it?
It’s the sun dried tomato pesto 🙂
This looks so yummy! How long do these last for in the freezer [wondering how many can be made in advance]. Do you have any suggestions for easy reheating in the morning?
Thanks!!
Hi Haylee! I usually make them in batches of 6 or 7 and they last a good month- For reheating, I either thaw it the night before in the fridge and reheat in a sandwich press or if I use good quality wrap bread and minimal spinach, the microwave 🙂