Copycat Starbucks Spinach Feta Wrap

By Linley Hanson

4.93 from 98 votes

4/19/2026

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A viral recipe for good reason, this copycat Starbucks spinach feta wrap is an easy, grab-and-go, protein-packed breakfast for any day of the week. These wraps taste incredible, are loaded with veggies, and freeze beautifully. Skip the line (and save your dollars) and learn how to make them at home with my 5-star recipe.

Why I’m Obsessed

Just like Starbucks: They taste just like the Starbucks classic, made in your own kitchen.

Protein-packed: Each wrap has 19 grams of protein!

Grab-and-go: Perfect for busy mornings, this Starbucks spinach feta wrap hits the spot and can easily be enjoyed on the go.

Freezer-friendly: These wraps freeze wonderfully and are great for meal prep. I like to keep my freezer stocked with these! See below for freezing instructions.

Ingredients You’ll Need

• Egg whites: It’s not an egg white wrap without them. They’re protein-packed and what bind all of the ingredients together.
• Oil: Sauté the veggies in oil from the jar of sun dried tomatoes. I prefer this over olive oil for maximum flavor that pairs perfectly with the other ingredients.
• Spinach + sun dried tomatoes: Key ingredients in this copycat Starbucks spinach feta wrap recipe. Use fresh spinach and sun dried tomatoes that come in a jar of oil (not the dehydrated kind).
• Garlic + Italian seasoning: Both add wonderful flavor.
• Salt + pepper: A little of both goes a long way!
• Feta cheese: Adds a pop of salty, creamy goodness in every bite.
• Tortilla: Use a 10-inch whole wheat flour tortilla to hold everything together and fold into a handheld wrap.

Tip: For added richness, whisk in 1 egg yolk with the egg whites.

How to Make Starbucks Spinach Feta Wraps

All you need are a few minutes of prep and 10 minutes of cook time to make this copycat breakfast wrap recipe. For the full recipe with step-by-step instructions, see the recipe card at the bottom of the post.

1. Whisk the egg whites (and optional egg yolk) together in a small bowl.
2. Sauté the spinach in oil from the jar of sun dried tomatoes in a skillet over medium/high heat.
3. Add the other filling ingredients (sun dried tomatoes, garlic, salt, and pepper) and continue cooking for another minute.
4. Create a 10-inch circle with the ingredients in the skillet.
5. Pour the egg whites onto the circle and sprinkle with Italian seasoning. Cook for 3-4 minutes, maintaining a circular shape with the eggs and veggies. Use a spatula to gently fold up the edges to make sure it’s not sticking to the pan.
6. Add the feta cheese on top of the mixture (even if it’s not fully cooked).
7. Place the tortilla on top of the feta cheese.
8. Flip the eggs and tortilla so the tortilla is down in the pan and let it heat for 30 seconds to begin browning. Use a large plate or spatula to carefully do this.
9. Fold the tortilla into a wrap by creating an open envelope shape. Fold the bottom third of the tortilla away from you over the eggs and the two sides inward. Press on the folded edges of the tortilla while the bottom of the wrap browns.
10. Flip the wrap over so the folded edges brown and cook for a couple more minutes.

Variations to Try

• Swap fresh baby kale for spinach.
• Use crumbled goat cheese in place of feta cheese.
• Sprinkle oregano and thyme on top of the eggs instead of Italian seasoning.
• For a kick, add crushed red pepper flakes to the egg mixture.
• Add other chopped veggies like bell pepper, caramelized onions, avocado, or mushrooms (keep total add-ins to about 1 heaping cup).
• Use half veggies and half protein like bacon bits or diced breakfast sausage.

Perfect Pairings

Enjoy a Starbucks spinach feta wrap with a cup of coffee and fresh fruit. Drizzle with hot sauce, dunk in salsa, or add a dollop of sour cream for a little something extra!

Storage Instructions

Store breakfast wraps in an airtight container in the refrigerator for up to 3 days.

Freezing These Wraps

These spinach feta wraps are one of my favorite breakfast recipes to keep on hand in the freezer. Here’s how to freeze them:

1. Let each wrap cool to room temperature. Once cool, wrap each in parchment paper.
2. Write the date on a large freezer-safe bag and place each wrap into it.
3. Freeze the wraps for up to 3 months.
4. When ready to enjoy, remove the wrap from the freezer and bake for 15-20 minutes at 325ºF (or until warmed through).

4.93 from 98 votes

Copycat Starbucks Spinach Feta Wrap

A viral recipe for good reason, this copycat Starbucks spinach feta wrap is an easy, grab-and-go, protein-packed breakfast for any day of the week. Make a batch of these tasty wraps to keep in your freezer for busy mornings!

By: Linley Hanson

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 1

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Ingredients 

1x2x3x

• ▢ 2 large egg whites
• ▢ 1 egg yolk, optional
• ▢ 1 tablespoon oil, from sun dried tomatoes
• ▢ 1 cup chopped spinach, packed
• ▢ 1/3 cup sun dried tomatoes soaked in oil, chopped
• ▢ 1 tablespoon minced garlic
• ▢ 1/8 teaspoon salt
• ▢ 1/8 teaspoon pepper
• ▢ 1 teaspoon Italian seasoning
• ▢ 1/4 cup feta cheese
• ▢ 1 10-inch whole wheat flour tortilla

Instructions 

• Whisk the egg whites (and egg yolk, if using) in a small bowl until combined. Set aside.
• Heat the oil in a large skillet set over medium heat.
• Once hot, add the spinach to the skillet and sauté until wilted, about 2-3 minutes.
• Add the sun dried tomatoes, garlic, salt, and pepper to the spinach. Mix well and sauté for an additional minute.
• In the skillet, form a circle (about 10 inches in diameter) with all of the sautéed veggies.
• Pour the whisked egg mixture carefully over the veggies in the skillet. Use a spatula to keep the circular shape as best as possible.
• Sprinkle Italian seasoning over the eggs. 
• Let the eggs cook for 3-4 minutes. While the eggs cook, use a spatula to gently pull up the edges of the circle (to make sure the ingredients aren't sticking to the pan). You'll eventually flip the egg circle in one piece.
• Sprinkle the feta cheese over the eggs and place the tortilla on top.
• Use a plate or a large spatula to carefully flip the eggs and tortilla over so the tortilla is down in the pan. 
• Let the tortilla heat for 30 seconds. With the tortilla and eggs still in the pan, begin folding the wrap. First, fold the bottom third of the tortilla away from you over the eggs. Then, fold each side inward, creating an open envelope shape.
• Press on the folded edges of the tortilla with a spatula for 10-15 seconds while the bottom of the wrap browns. 
• Carefully flip the wrap over and continue cooking the wrap so the folded edges brown, about 1-2 more minutes.
• Remove the wrap from the pan and enjoy.

Tips & Notes

• Storage instructions: Store breakfast wraps in an airtight container in the refrigerator for up to 3 days.
• Freezing instructions: Let each wrap cool to room temperature. Once cool, wrap each in parchment paper. Write the date on a large freezer-safe bag and place each wrap into it. Freeze the wraps for up to 3 months. When ready to enjoy, remove the wrap from the freezer and bake for 15-20 minutes at 325ºF (or until warmed through).

Watch It

[adthrive-in-post-video-player video-id=”ip9IBZe3″ upload-date=”2022-02-23T00:00:00.000Z” name=”Starbucks Spinach Feta Wrap” description=”If you’ve grabbed a Starbucks spinach feta wrap while getting your morning coffee you know how delicious they are. Now you can make the Starbucks spinach feta wrap in the comfort of your own home with just a few ingredients.”]

Nutrition

Calories: 452 kcal, Carbohydrates: 62 g, Protein: 25 g, Fat: 14 g, Fiber: 11 g, Sugar: 18 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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