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Starbucks DIY: Spinach Feta Breakfast Wrap Recipe

Spinach & Feta Breakfast Wrap recipe - The famous Starbucks breakfast wrap can easily be made at home. With egg whites, a whole grain lavash wrap, a simple homemade sun-dried tomato spread, spinach, and feta, it’s actually way easier than you might think.

DIY Starbucks Spinach & Feta Breakfast Wrap

This Starbucks breakfast wrap can easily be made at home. With egg whites, a whole grain lavash wrap or a tortilla, the simple homemade sun-dried tomato spread, spinach, and feta, it’s super easy!

INGREDIENTS:

FOR THE SUN-DRIED TOMATO CREAM CHEESE SPREAD:

(double or triple this part of the recipe to keep on hand for 4 more days!)

  • 2 ounces (about 1/4 cup) whipped cream cheese, room temperature
  • 1/4 cup roughly chopped sun-dried tomatoes
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon kosher salt plus more to taste
  • Pinch freshly ground black pepper plus more to taste

FOR THE WRAP:

  • 2 teaspoons extra virgin olive oil
  • 3 cups baby spinach
  • 3 egg whites from 3 large eggs (roughly 130 grams)
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • 3 tablespoons crumbled feta cheese
  • 1 lavash wrap or large whole wheat tortilla
  • Sun-dried tomato cream cheese spread

DIRECTIONS:

To make the sun-dried tomato cream cheese spread, combine the cream cheese, sun-dried tomatoes, and olive oil in a food processor. Pulse a few times until blended together with small chunks of tomatoes remaining. Don’t have a food processor? Simply chop the sun-dried tomatoes up fine, and mix it all together with a heavy spoon for a few minutes. Season with 1/8 teaspoon salt and the pinch pepper, to taste. Set aside and keep the expanded recipe in a closed, non-metallic container in the fridge.

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Put your olive oil in a large skillet once it’s heated over medium. When hot, add the spinach and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a small plate and set aside.

③ Add the egg whites to the same skillet. Add the pinches of salt and pepper and cook, first stirring with a whisk and then flattening with a spatula as they set, about 2 minutes total. Using the spatula, fold the cooked egg whites into thirds, then turn off the heat and set aside.

④ To assemble the wrap, spread an even layer of the tomato-cream cheese on the lavash wrap or tortilla. Sprinkle the spinach evenly across the tomato-cream cheese layer and top with the feta. Place the egg whites at the edge of one side of the wrap.

⑤ Roll the wrap up and place back in the skillet over medium-low heat with the seam side down. Cook until just golden brown on each side to toast the wrap, 1-2 minutes on each side. Slice in half, serve and enjoy! You can wrap this up in paper, take it to work and reheat for about 2 minutes in the microwave.

Saluté!

 

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