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Starbucks is one of my guilty pleasures, and no Starbucks run ever feels complete without a good bite to go with my latte. The spinach, egg white, and feta wrap is usually my go-to when I want something quick, light, and satisfying. But as much as I love swinging by Starbucks, I don’t love checking my credit card bill at the end of the month and seeing how quickly those little stops stack up.

I recently started recreating Starbucks’ spinach, egg white, and feta wrap at home, and I think I’ve finally perfected it. This homemade version packs over 50% more protein and way more fiber, but still offers the same cheesy, savory, Mediterranean-inspired flavor. Plus, it’s super quick and easy to make in your own kitchen, which makes it a huge win for busy mornings.

I tried a few different versions along the way (egg bakes, folded omelets, and egg tortilla wraps — a total fail) but this simple scramble method ended up being the easiest and most foolproof. It gives you a soft, fluffy texture every time, comes together in minutes, and works perfectly for rolling up without falling apart.

Give this recipe a try and see for yourself just how easy it is to recreate your favorite Starbucks wrap at home. It’s quick, protein-packed, and honestly so much more satisfying when you make it yourself. In fact, you might just find yourself saying goodbye to that daily Starbucks stop (or at least saving it for a special treat!).

Why you’ll love this recipe

High-protein, satisfying breakfast
Quick and easy to make in just 20 minutes
Starbucks copycat flavor you can enjoy at home
Features a crispy, golden tortilla with a melty, cheesy filling
Perfect for meal prep or busy mornings on the go

What you’ll need

Sun-dried tomatoes – Add a rich, tangy taste; choose oil-packed tomatoes for the best flavor
Spinach – Brings freshness, color, and nutrients
Egg whites – Provide a high-protein, fluffy filling; I used liquid egg whites, but you can also separate them from whole eggs if you prefer
Mozzarella cheese – Creates a melty layer to help hold the filling together
Feta cheese – Gives the wraps a salty, Mediterranean-inspired flavor
Burrito-sized tortilla – Holds everything together and crisps up when pan-fried

Serving suggestions

Serve warm with hot sauce or sriracha for extra heat.
Pair with fresh fruit for a balanced breakfast.
Add avocado or guacamole for extra creaminess and healthy fats.
Serve with a side of roasted potatoes or hash browns for a heartier morning meal.
Slice and pack for an easy grab-and-go breakfast or lunch.

Ingredient substitutions

Sun-dried tomatoes – Roasted red peppers or cherry tomatoes would also go great in these wraps.
Spinach – You could swap in other greens if you prefer, like kale, Swiss chard, or arugula.
Egg whites – I like using liquid egg whites to keep things simple, but you can also use egg whites from whole eggs (about 4 large eggs per wrap) or 2-3 large eggs instead.
Mozzarella – Pretty much any type of melty cheese would work, like provolone, cheddar, or pepper jack.
Feta – Goat cheese, ricotta salata, or dairy-free feta are easy alternatives, but you can also skip the feta and use a little more mozzarella if you prefer.
Tortilla – I used Mission Carb Balance tortillas, which are higher in fiber and protein than regular tortillas. However, any large tortilla (whole wheat, gluten-free, etc.) will work, or you can also use lavash flatbread.

Recipe tips

Don’t overcook the egg whites so they stay soft and fluffy.

Press the burrito in the pan to get a crispy, golden exterior and help seal the seam.

Let it rest for a minute before slicing so it holds together better.

How to make this recipe

Sauté veggies: Heat olive oil and sauté sun-dried tomatoes, then add spinach and cook until wilted.
Scramble eggs: Add egg whites, season, and gently scramble until just set.
Add cheese: Stir in mozzarella and feta until melted and combined.
Assemble wrap: Fill tortilla, fold, and roll tightly into a burrito.
Crisp and seal: Pan-fry seam-side down, press, and cook until golden on both sides.
Serve: Slice in half and enjoy warm.

FAQ

Yes! You can substitute 2-3 whole eggs for a richer, more filling wrap.

Make sure any excess moisture cooks off from the spinach and tomatoes before assembling.

Yes! Let it cool completely, wrap it tightly, and freeze for up to 1-2 months. For best texture, make sure you thaw it in the fridge overnight and reheat in a skillet to restore crispiness.

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Starbucks Copycat Spinach, Feta & Egg White Wrap

A healthy, high-protein spinach, feta, and egg white wrap made with sun-dried tomatoes and melty cheese, inspired by the Starbucks favorite and perfect for a quick, easy breakfast or meal prep!

Course Breakfast

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Total Time 20

Servings serving

Calories 400kcal

Ingredients

1 tbsp olive oil divided
2 tbsp oil-packed sun-dried tomatoes chopped
1/2 cup spinach chopped
1/2 cup liquid egg whites (or egg whites from about 4 large eggs)
1/2 tsp garlic powder
1/4 tsp dried oregano
salt and pepper to taste
2 tbsp shredded mozzarella cheese
2 tbsp crumbled feta cheese
1 burrito-sized tortilla I used Mission Carb Balance tortillas for extra fiber

Instructions

Heat half of the olive oil in a large skillet over medium heat.
Add the sun-dried tomatoes and cook for about 1 minute. Stir in the spinach and cook until wilted.
Pour in the egg whites and season with the garlic powder, oregano, salt, and pepper. Cook, stirring gently with a spatula, until softly scrambled and nearly cooked through.
Add the mozzarella and feta cheese and stir until melted and evenly combined.
Spoon the filling into the center of the tortilla. Fold the bottom up, then fold in the sides and roll tightly into a burrito.
Heat the remaining olive oil in a large skillet or pan over medium heat. Place the burrito seam-side down and gently press with a spatula to help seal it closed. Cook until golden and crisp, then flip and cook the other side until browned.
Slice in half and serve warm.

Notes

Nutrition information reflects the use of a low-carb, high-fiber tortilla and may vary depending on the brand and type of tortilla used.

Nutrition

Calories: 400kcal | Carbohydrates: 40g | Protein: 31g | Fat: 27g | Fiber: 29g

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