Go Back

Spinach Feta Wrap

Quick and delicious, this Copycat Starbucks Spinach Feta Wrap is packed with fresh ingredients for a nutritious meal ready in just 15 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 wrap
Course: Lunch, Snack
Cuisine: American, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 wrap 1 Joseph’s lavash wrap or large burrito Can substitute with any flatbread.
  • 1/2 tsp 1/2 tsp oil from sun-dried tomatoes
  • 1 cup 1 cup fresh spinach, chopped Packed with nutrients.
  • 2 Tbsp 2 Tbsp sun-dried tomatoes in oil, chopped
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp Italian seasoning
  • Pinch Pinch of salt and pepper
  • 1/2 cup 1/2 cup egg whites (120g) Forms the egg patty.
  • 3 Tbsp 3 Tbsp shredded mozzarella (21g)
  • 2 Tbsp 2 Tbsp crumbled feta (14g)

Method
 

Preparation
  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Spray a skillet with cooking spray and set it over medium heat. Add the oil.
  3. Once the oil is warm, add the chopped spinach and sauté until it wilts.
  4. Mix in the sun-dried tomatoes, garlic powder, Italian seasoning, salt, and pepper.
  5. Shake the egg white carton and pour it over the spinach mixture. Stir gently to combine, then cover and allow it to sit for a few minutes to form an egg patty.
Assembly and Baking
  1. Lay the lavash bread out and place the cooked egg patty in the center.
  2. Sprinkle with both the mozzarella and feta cheese.
  3. Roll up the wrap like a burrito, ensuring the bottom is sealed.
  4. Spray the outside of the burrito with cooking spray on both sides and place it on the prepared baking sheet.
  5. Bake for 5-10 minutes, flipping halfway through, until the wrap is crispy and golden.
  6. Cut in half and enjoy your homemade delight!

Notes

Best served with a fresh side salad or sliced fruit. For added protein, consider pairing it with Greek yogurt dip. Leftovers can be stored in an airtight container in the fridge for up to 3 days.