If you like recipes like these, check out my lazy girl vegetarian burrito bowl.
I love, love, love this wrap.
And because my work involves a lot of writing, I whip this up for lunch since it’s so easy to make!
This is one of those lunches I used to buyout of habit, and it’s a bit overpriced… I stopped buying them when I realized how easy it is to recreate at home.
This spinach feta wrap is warm, savory, slightly salty, and honestly feels like a café morning even when you’re still in pajamas.
It’s the kind of food that feels nourishing without trying too hard, and once you make it yourself, it becomes a quiet little ritual you actually look forward to.
I will be adding some variations and substitutions in case you don’t have some ingredients.
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
Tips for Extra Flavor
- I love using feta cheese with fat reduced to keep my lunch a little more healthy
- If you want the eggs extra soft and luxurious, cook them on lower heat and stir slowly, which keeps them creamy instead of rubbery, especially helpful if you’re meal-prepping.
- For wraps that crisp beautifully without drying out, a nonstick skillet or well-seasoned pan is worth it and makes cleanup effortless.
- If you like a subtle kick, a tiny pinch of chili flakes or cracked pepper added at the end wakes everything up without overpowering the feta.
Starbucks Copycat Spinach Feta Wrap
Course: Lunch, DinnerDifficulty: Easy2
servings10
minutes10
minutesIngredients
4 egg whites (or 1 cup liquid egg whites)
1 cup baby spinach, chopped
1/3 cup crumbled feta cheese
2 tablespoons sun-dried tomatoes, chopped (preferably in oil, drained well)
2 large tortillas or wraps
1 teaspoon olive oil or butter (for the pan)
Salt and black pepper, to taste
Optional: pinch of garlic powder or Italian seasoning
Directions
- Whisk the egg whites in a bowl with a pinch of salt and pepper until slightly foamy, then stir in the chopped spinach and sun-dried tomatoes so everything is evenly mixed before it hits the pan.
- Heat a nonstick skillet over medium heat with a little olive oil or butter, pour in the egg white mixture, and gently stir and fold as it sets so you get soft curds instead of dry egg whites.
- Once the eggs are mostly set but still slightly glossy, turn off the heat and sprinkle in the feta, then fold it through so it softens and melts just a little without completely disappearing.
- Warm your tortillas briefly (dry pan or microwave) so they’re pliable, then spoon the egg mixture down the center of each wrap, keeping it slightly compact so it rolls neatly.
- Roll each tortilla tightly like a burrito, then toast seam-side down in the same skillet for 1–2 minutes per side until golden with those café-style grill marks and a crisp outside.
- This is the perfect meal if you’re college student or just want to hit all your nutrition goals but don’t have too much time.
Variations & Substitutions
If you want it extra filling, add a few tablespoons of cottage cheese to the eggs while cooking for more protein and a slightly creamier texture.
You can swap feta for goat cheese if you want something tangier and softer, or use shredded mozzarella for a milder, melty version.
If you don’t have sun-dried tomatoes, roasted red peppers work in a pinch, but they’ll taste sweeter and less intense than the classic version.
For a lower-carb option, skip the tortilla and serve the filling as a bowl with extra spinach and tomatoes on top.
This is the kind of breakfast that makes mornings feel more put-together, even when you’re not. It’s fast, it’s warm, it tastes like something you grabbed from a café, and you can make it on repeat without getting bored because the flavors are so good together.
This recipe is my go-to when I want something quick and satisfying.
