If you love the spinach feta wraps from Starbucks like I do, then my copycat version (which uses the whole egg instead of just egg whites for added nutrition) is an absolute must-try! These easy breakfast wraps are stuffed with fluffy scrambled eggs, spinach, melty feta cheese, and optional roasted red peppers.
My recipe makes 8 wraps, so you can eat one immediately and still have a bunch to save for later. They come together quickly and are freezer-friendly, so they’re perfect for meal prep breakfasts!
Plus, they’re also smeared with sun-dried tomato paste or pesto for even more delicious flavor. Easy to customize and even easier to eat. 😉
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Freezable Egg Feta Wrap
Prepping breakfast ahead of time is a great way to get in a high protein, healthy breakfast that will actually keep you full for hours – no matter how busy your mornings are! I love that these wraps can be frozen and reheated for quick grabbing-and-going.
Plus, you don’t need a ton of ingredients to make them, and they’re packed with veggies in addition to protein. You can even switch things up with your favorite veggies and/or sauces.
Make a batch of these on Sunday for the week ahead – you’ll be thanking yourself later!
In defense of egg yolks
The Starbucks spinach feta wraps always hit flavor-wise, but as a Registered Dietitian, I don’t love that they leave out the egg yolks! In this recipe, I leave them in.
Most people don’t know that the egg yolk actually contains over 40% of the protein in a whole egg – and more than 90% of the calcium, iron, and B vitamins. It also contains all of the egg’s fat soluble vitamins (A, D, E, and K).
Plus, the extra fat will help to keep you full and satisfied for longer than you would be with just the whites. So, please don’t toss that yolk!
What You’ll Need
Here are the ingredients you’ll need to make this Starbucks copycat spinach feta wraps:
- eggs
- fresh baby spinach
- feta cheese
- sun-dried tomato paste (or pesto sauce)
- roasted red peppers (These are optional but delicious! They come in a jar. Be sure to drain the oil first – you can save it and use it later for salad dressings or in pasta.)
- tortillas (I love whole wheat tortillas, but you can use any kind you like!)
- olive oil
- salt & pepper
Feel free to swap out the spinach for another type of green, or add any extra veggies you want! You can also switch out the sun-dried tomato paste or pesto for another sauce you like. (If it’s not a thick sauce or it has a fair amount of liquid and you’re meal prepping your wraps, just wait until later to add it to keep the wraps from getting soggy).
How to Make a Starbucks Copycat Spinach Feta Wrap
The full recipe with all the measurements is in the recipe card at the end of this post. But here’s a quick overview for how to make these breakfast egg wraps with pictures! As I mentioned previously, this recipe makes 8 wraps, so it’s great for meal prep.
Start by beating the eggs with water (this helps make the eggs fluffy) in a large bowl, until the mixture gets a bit frothy. Set aside.
Next, add olive oil to a skillet. Cook the spinach over medium heat for a couple minutes, until just wilted. Remove and set aside.
Reduce the heat of the skillet to medium-low, add some cooking spray or butter if the pan seems dry, and pour in the egg mixture. Cook, scrambling, for several minutes, until the eggs are just set. (Avoid over-cooking the eggs, or they’ll be dry!)
Remove the scrambled eggs from the heat, then gently stir in the sautéed spinach and feta cheese.
Next, start assembling your wraps! Spread a tablespoon of your desired sauce (sun-dried tomato paste or pesto are my recommendations) on each tortilla.
Then, spoon some of the egg, spinach, and feta mixture on top. Add roasted red peppers on top, if using.
Fold the wraps like burritos (starting with the sides) and roll them up tightly. Enjoy warm (or see instructions below for prepping and freezing!).
Recipe Variations & Substitutions
- I love feta cheese, but if you don’t, feel free to use another type of cheese, such as shredded mozzarella, crumbled goat cheese, shredded cheddar, etc.
- Any type of tortilla should work here: whole wheat tortillas, spinach tortillas, etc.
- You can also swap out the spinach with kale, arugula, or similar greens.
Fridge or Freezer Storage Instructions
- Allow the wraps to cool completely. (This prevents condensation, which can make the wraps soggy.)
- Wrap each burrito individually in plastic wrap or foil and place into a zip-top bag or airtight container.
- Store the airtight container or zip-top bag in the refrigerator for up to 3-4 days.
- Freezing (Optional): For longer storage, you can freeze the spinach feta wraps. Place the individually wrapped wraps in a zip-top bag, remove as much air as possible, and then seal. Store in the freezer for up to 3 months.
How to Reheat Spinach Feta Breakfast Wraps
To reheat from the refrigerator: Remove the plastic wrap/foil and reheat the wrap in the microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat in a skillet over medium heat for about 3-5 minutes per side.
To reheat from frozen: Thaw the wrap overnight in the refrigerator. Warm in the microwave for 30 seconds, then add it to a pan with a little bit of cooking spray or oil and heat. This will crisp the tortilla.
These have become a favorite meal prep breakfast fave for me – I hope you love them too! No need to wait in the Starbucks line anymore for flavor-packed breakfast bliss. 😉
More easy and nutritious meal prep breakfast ideas:
- Cottage Cheese Scrambled Egg Sandwich (High Protein)
- Cheesy Meal Prep Breakfast Sandwiches (Veggie-Packed)
- Freezable Meal Prep Sausage Egg Burritos with Veggies
- Vegetarian Sweet Potato Breakfast Burritos (Freezable)
- Healthy Egg Muffins with Veggies
Meal Prep Breakfast Spinach Feta Wraps (Starbucks Copycat)
These easy Starbucks copycat spinach feta wraps are stuffed with fluffy scrambled eggs and more goodness. A quick, freezable meal prep breakfast!
Ingredients:
- 2 teaspoons olive oil
- 5 oz bag of fresh baby spinach
- 12 eggs
- 2 Tablespoons water
- ½ cup crumbled feta cheese
- 8 tortillas (I use whole wheat)
- ½ cup sun-dried tomato paste (or pesto)
- 1 jar roasted red peppers (optional)
Instructions:
- In a large bowl, whisk together the eggs and water until well combined and slightly frothy.
- Heat the olive oil in a large skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside.
- In the same skillet (add some cooking spray or butter if it seems dry), pour in the egg mixture. Cook over medium-low heat, gently stirring with a spatula to scramble the eggs until they are just set, about 5-7 minutes. Be careful not to overcook them. Once done, remove from heat.
- Add the sautéed spinach and the feta cheese to the scrambled eggs and gently fold to combine.
- Spread about 1 tablespoon of sun-dried tomato paste on each tortilla. For a different flavor, you can use pesto.
- Spoon an equal portion of the egg, spinach, and feta mixture onto the center of each tortilla. (Tip: if you are freezing these for later, wait until the egg/spinach/feta mixture is cool before spooning into tortillas.) If adding roasted red peppers, drain and add one to each burrito now, too.
- Fold the sides of each tortilla over the filling and roll it up tightly to enclose the filling. Serve the breakfast tortillas immediately while warm or store for later (instructions below).
Notes:
Storing Leftover Breakfast Wraps
- Allow the breakfast wraps to cool completely. This prevents condensation, which can make the wraps soggy.
- Wrap each burrito individually in plastic wrap or foil and place into a zip-top bag or airtight container.
- Store the airtight container or zip-top bag in the refrigerator. The wraps will stay fresh for up to 3-4 days.
- Freezing (Optional): For longer storage, you can freeze the wrapped breakfast wraps. Place the individually wrapped wraps in a zip-top bag, remove as much air as possible, and then seal. Store in the freezer for up to 3 months.
Reheating Leftover Wraps
Refrigerator: remove the plastic wrap/foil. Reheat the wrap in the microwave for 1-2 minutes, until heated through. OR, reheat in a skillet over medium heat for 3-5 minutes per side.
Freezer: Thaw wrap overnight in the refrigerator. Warm in the microwave for 30 seconds, then add burrito to a skillet with a little olive oil or cooking spray and heat. (This will crisp up the tortilla!)
