Copycat Starbucks Spinach, Feta & Egg White Wrap

Starbucks? Every morning? In this economy? I think not. We have Starbucks at home, and just like my copycat Starbucks egg bites, this is one you’ll be making on repeat. Aside from a classic caramel Frappucino, one of my favorite menu items at Starbucks is their Spinach, Feta & Egg White Wrap. It’s hearty and cheesy, but still light enough for those of us who don’t love a heavy breakfast. I could eat this handheld breakfast nearly every day, and thanks to this recipe, now I can without any stress.

What’s in a Starbucks Spinach, Feta & Egg White Wrap?
At Starbucks, this is a whole wheat wrap smeared with sun-dried tomato cream cheese and topped with an egg white omelet, sautéed spinach, and tangy feta crumbles, then toasted until the edges are nice and crispy. Easy enough, right?

Honestly, the hardest part about making a dupe that does justice to the original was finding the right kind of wrap. I wanted this to be an easier option than stopping at Starbucks, so making my own was out of the question. After sifting my way through 5 or 6 options, I landed on the lavash wrap. Lavash is an Eastern European/West Asian leavened flatbread that has the perfect pliability, texture, and flavor to replicate the OG menu item. Toufayan’s whole wheat & flax lavash is my go-to option, but Damascus Bakery brand is another great option.

How to make a Starbucks Spinach, Feta & Egg White Wrap:
Although this recipe only makes one, it’s super easy to scale up if you want to make them for the whole family. Whether you’re making one or multiple, the best way to guarantee success is to get your wrap ready to go before you start cooking your eggs. Make your cream cheese mixture, spread it onto the lavash, then cook the spinach. Once it’s spooned onto the lavash, then start cooking the eggs so once they’re ready to go, you can quickly get them into the wrap and begin folding and rolling it up.

Once you’ve got everything all wrapped up, you’re going to want to heat it just a bit more to help seal it up and make it extra toasty. I like to do this in an air fryer, but you can also heat it seam side down in the skillet you’ve been using, or put it into your oven. Up to you!

Storage:
These will last up to 1 day in the fridge, but if you want to get ahead with some prep—freeze 'em! Make them up until the final step, then let them cool. Wrap them in foil and freeze for up to 3 months. To reheat, air fry them at 400° for 15 minutes, microwave them 4 to 5 minutes, or bake them in the oven at 350° for 25 minutes.

Made this? Let us know how it went in the comments below!