Name: Starbucks Spinach Feta Wrap Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 8 eggs; 3 oz feta cheese; 2 oz cream cheese; 6 oz frozen spinach (thawed and drained); 4 tbsp sun-dried tomatoes (chopped small); 4 tortillas; 1/4 tsp salt; pinch of pepper; butter and non-stick spray (for greasing baking pan)

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A Starbucks Spinach Feta Wrap recipe that’s a cinch to make at home and is just as good (if not better) than the real thing! It’s much healthier to make these breakfast wraps on your own, plus you can make ahead, freeze, and reheat on busy mornings — making it just as easy as going through the drive-through!

starbucks spinach and feta recipe cut in half

6 simple ingredients are all you need to make a delicious copycat version of Starbucks’ breakfast burritos. Feta cheese and sun-dried tomatoes bring big flavor, making this a super-quick morning meal.

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

Ingredients

Starbucks Spinach Feta Wrap Recipe

Tortillas
Eggs – You can use whole eggs or egg whites in your wrap. There is a lot of nutrition in egg yolk, so I like to make these with whole eggs instead of egg whites. To stick closer to the Starbucks egg white wrap, use egg whites only.
Frozen or fresh spinach – (baby spinach is abundant in my composting garden right now!)
Olive Oil – (only if using fresh spinach)
Sun-dried tomatoes
Feta cheese
Cream cheese
Salt
Black pepper
Butter and non-stick spray for preparing baking pan

ingredients for starbucks spinach and feta wrap

How to make this Starbucks Spinach Feta Wrap Recipe

Thaw spinach

The spinach in the Starbucks wrap seems like frozen spinach but it’s hard to know. I just use whatever I have on hand. When I did this photo shoot, I used frozen so we’ll go through the process that way. If you use fresh spinach you will just need to sauté it in a bit of olive oil or cooking spray in a large skillet over medium heat before adding it to your wrap.

Once you’ve thawed the spinach, drain as much excess liquid from it as possible– place it in a colander and press to release liquids. Then place it on a paper towel or in a paper towel-lined bowl.

thawed frozen spinach in a bowl lined with paper towels

Make the feta cheese mixture

The Starbucks spinach and feta wrap ingredient list shows a ‘sun-dried tomato cream cheese spread’, I decided to just combine some cream cheese and feta cheese and I sprinkled the tomatoes on top when I assembled the wraps. You could also mix in the tomatoes at this point if you want to.

feta and cream cheese mixed together in a bowl

Cook the eggs

The Starbucks spinach and feta wrap obviously has egg whites and clearly these photos are of whole eggs! I have no reason not to eat egg yolks, so I prefer to just use whole eggs in mine. Feel free to make it with egg whites.

Whisk the eggs and pour onto a liberally greased, rimmed baking sheet. I greased mine with butter and a non-stick spray and had zero issues with sticking. They just cracked because I’m not good at being gentle and flipped the baking sheet over hastily.

eggs in a baking sheet before going into the oven

Once the eggs have baked, cut eggs into quarters– a pizza cutter works great for this!

Assemble the spinach feta wraps

You’re now ready to assemble your delicious, nutritious breakfast wrap! I like to briefly heat the tortilla in a pan with a little oil to make it pliable and lessen the chances that the tortilla will tear when folding.

Start by adding the cooked egg pieces, then sprinkle on cheese crumbles, sun-dried tomatoes, and spinach. Leave at least one inch at the top and bottom of the tortilla for tucking/folding.

spinach feta wrap in the process of being tucked and folded

Toast the wrap in a non-stick pan on medium-low heat until the tortilla is golden brown on both sides. At this point you can either enjoy the wrap immediately, refrigerate for tomorrow, or freeze for another day.

Freezing instructions for Starbucks Spinach Feta Wrap Recipe

This recipe assumes freezing and reheating. Isn’t that the point? We want to avoid that drive-through line and make something much more wholesome!

To freeze, individually wrap each spinach and feta wrap in foil or plastic wrap and pop in the freezer.

Reheating the wrap

If cooking from frozen, place a frozen wrap in the fridge the night before you plan to eat it. Reheating directly from the freezer takes a long time and the egg gets rubbery so make sure not to skip this step!

In the Oven

Preheat your oven to 400F. If wrapped in foil, place your wrap directly from the fridge into the oven. If you used plastic wrap, remove the plastic wrap and place your Spinach wrap on a piece of foil before placing it in the oven. Heat for about 15-20 minutes.

In the Air Fryer

Reheat in the air fryer at 325F for 7-10 minutes. This method, along with reheating in the oven, results in a crispier tortilla.

In the Microwave

You can also reheat it in the microwave for 1-2 minutes, but I prefer not to, as it turns out crispier and better-cooked when reheated in the oven.

Additions and Substitutions for this Starbucks Spinach Feta Wrap Recipe

The original feta breakfast wrap from Starbucks uses a whole wheat tortilla (actually, it’s more of a thicker whole wheat wrap), which can definitely be used if you’d like. I used these gluten-free tortillas, but feel free to use any tortilla you like!

Some other recipes I’ve seen call for Italian seasoning and/or garlic powder. I personally don’t think this wrap needs the extra seasoning, but if you’d like to try it, I think it would taste just as good!

This recipe also calls for whole eggs, but if you’re looking to cut back on calories and cholesterol, you might try using cage-free egg whites instead. But make sure to save some time by using a carton of egg whites instead of fussing with removing the yolks! Feel free to swap out feta for goat cheese if you’d like, as well!