Spinach Feta Wrap {Starbucks Copycat}

This Starbucks spinach feta wrap is a copycat recipe that tastes even better than the original! Quick, easy, and packed with wholesome ingredients.

Love savory breakfast recipes? Try my savory pancakes, savory waffles, and crustless quiche next.

Friends, the Starbucks spinach wrap was my breakfast every morning for two years straight. I don’t even want to know how much that cost, but I’m here today to save you from doing that with my homemade spinach feta wrap!

Why I love this recipe

• It’s actually filling. The ingredients are identical, but my recipe packs in so much more, so you aren’t hungry an hour later.
• Cheaper. Yes, really. Depending on where you are located, Starbucks charges between $5 and $6 per wrap. My version? I calculated it with average-price ingredients, and it came to $1.05.
• Healthy. High in protein, low in fat, and high in fiber, too (hello, high-fiber wraps).
• Make ahead. I love to make 4 or 5 of these on a weekend and freeze them for the week ahead.

Ingredients needed

I use the same ingredients as Starbucks, but we make everything from scratch and skip the preservatives and artificial flavors.

• Whole wheat wrap. I typically use homemade low-calorie wraps or high-fiber whole-wheat tortillas. Whichever you use, make sure it is at least 10 inches wide so wrapping up is seamless.
• Egg whites. You can use carton egg whites or fresh ones and use the yolks for something else! I only add salt and pepper to it, but you can jazz it up with other spices. 
• Baby spinach. Or frozen spinach. If you use the latter, thaw it out first.
• Feta Cheese. Be sure to crumble the feta so that is disperses amongst the wrap evenly so every bite has some cheese.
• Sun-dried tomatoes. Traditional feta wraps use a spread, but I like using chopped sun-dried tomatoes as they add so much flavor. Alternatively, you can add sun dried tomato pesto. 
• Kosher salt and black pepper. To taste.
• Olive oil or butter. To pan-fry. Cooking spray is fine, too.

How to make a Starbucks spinach feta wrap

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 2- Wilt spinach: Moving quickly, add the spinach to the pan and cook for 1-2 minutes, until wilted. 

Step 3- Assemble and fold: Add the egg white omelet to the center of the tortilla, followed by the spinach. Sprinkle the feta cheese and chopped sun-dried tomatoes on top.

Step 4- Toast. If desired, add the wrap back to the pan or in a sandwich press until it’s crisp on all sides.

Arman’s recipe tips

• Avoid overstuffing, as you risk the breakfast wrap breaking and the filling seeping out. My rule of thumb is that 2/3’s of the tortilla should have filling, and it should be directly in the center.
• Use a non-stick skillet over a frying pan or grill pan. It cooks more evenly and quickly.
• Adjust the seasonings to your taste. Italian seasoning, garlic powder, and everything but the bagel seasoning are all fabulous flavor boosters.

Storage and make-ahead tips

To store: Pre-made wraps can be stored in the fridge, covered, for up to 5 days.

To freeze: Wrap the wraps in plastic wrap or foil and place in the freezer for up to 2 months each. When ready to enjoy, thaw overnight, then toast in a panini press or hot skillet.

Frequently Asked Questions

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Originally published June 2015, updated June 2022, and republished April 2024