starbucks copycat spinach, egg white, and feta wrap Starbuuckkkss Duuuuupppppeee save your

Ingredients

• 8 pieces Large Egg Whites (room temperature)
• 2 cups Fresh Spinach (roughly chopped)
• 0.25 cup Sun‑Dried Tomatoes (chopped, oil drained)
• 0.5 cup Feta Cheese (crumbled)
• 4 oz Whipped Cream Cheese (softened for easy spreading)
• 4 sheets Lavash Bread (store‑bought, 10‑inch round sheets)
• 1 tsp Olive Oil (for skillet)
• 0.25 tsp Salt (optional, to taste)
• 0.25 tsp Black Pepper (freshly ground, optional)

Instructions

1. Prep the Fillings

   Roughly chop the fresh spinach, dice the sun‑dried tomatoes, and crumble the feta cheese. Set aside in a mixing bowl.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

3. Cook Egg‑White Base

   Heat 1 tsp olive oil in the preheated skillet over medium heat. Pour in the 8 egg whites, then immediately add the chopped spinach, sun‑dried tomatoes, and crumbled feta. Stir gently to distribute evenly.

   Time: PT3M

4. Bake the Mixture

   Transfer the skillet to the oven and bake for 12 minutes, or until the egg whites are fully set and lightly golden on top.

   Time: PT12M

   Temperature: 350°F

5. Cool and Portion

   Remove the skillet from the oven and let the egg‑white‑feta mixture cool for 5 minutes. Then cut it into four equal portions.

   Time: PT5M

6. Assemble the Wraps

   Lay a sheet of lavash bread on a clean surface. Spread about 1 oz (¼ cup) whipped cream cheese over the surface, then place one portion of the egg‑white‑feta mixture in the center. Fold the sides and roll tightly.

   Time: PT5M

7. Toast the Wraps

   Place the assembled wraps in a toaster or panini press and toast on medium‑high for 2–3 minutes, until the outside is crisp and golden.

   Time: PT3M

8. Serve or Store

   Serve the wraps warm, or let them cool completely and store in an airtight container for up to 4 days in the refrigerator.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

20g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Large Egg Whites: Whole eggs (use 4 whole eggs), Liquid egg whites
• Instead of Fresh Spinach: Kale (stems removed), Swiss chard
• Instead of Sun‑Dried Tomatoes: Roasted red peppers, Fresh cherry tomatoes (halved)
• Instead of Feta Cheese: Goat cheese, Cotija cheese
• Instead of Whipped Cream Cheese: Greek yogurt (plain), Low‑fat ricotta
• Instead of Lavash Bread: Tortilla, Flatbread
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Paprika

Equipment Needed

• Non‑Stick Skillet
• Oven
• Baking Sheet (optional)
• Mixing Bowl
• Spatula
• Chef’s Knife
• Cutting Board
• Toaster or Panini Press
• Measuring Spoons (optional)

Critical Steps — Do Not Skip

• Evenly distribute spinach, sun‑dried tomatoes, and feta into the egg whites before baking.
• Bake until the egg whites are fully set to avoid a soggy interior.
• Cool the baked mixture before cutting to maintain clean portion sizes.
• Spread whipped cream cheese while the lavash is slightly warm for a smooth layer.
• Toast the assembled wrap just enough to crisp the exterior without over‑cooking the filling.

Chef Tips from the Video

• Use baby spinach for a milder flavor and softer texture.
• For extra crispness, lightly brush the outside of the lavash with a drizzle of olive oil before toasting.
• A pinch of smoked paprika added to the egg‑white mixture gives a subtle smoky depth.

Troubleshooting

Storage

Refrigerator: Up to 4 days in an airtight container.

Freezer: Not recommended; texture of cream cheese and lavash changes.

Room temperature: Up to 2 hours if kept out of direct sunlight.

Make-Ahead Tips

• Prepare the egg‑white‑feta mixture a day ahead and store it in the fridge; assemble and toast just before eating.
• Whipped cream cheese can be mixed with a pinch of lemon zest for extra flavor when made ahead.

Frequently Asked Questions