I love, love, love the spinach and feta egg wraps from Starbucks. They are seriously good. I don’t know if it’s because I’m always super hungry when I eat them or if they’re really just that good, but there’s definitely something very compelling about them. I’ll be innocently standing in line, contemplating which sugar-sweet milky water with a touch of coffee drink I’ll be getting and I’ll see the wrap in the case.
“Eat me,” it calls out to me in a tiny voice. “I wanna join the party…the party in your tummy.” I’m not one to deny entrance to my tummy so I always find myself tacking on a spinach and feta egg wrap onto my coffee order. Sometimes I think I go to Starbucks just for the wrap.
Enough is enough though and I’ve committed to making this wrap at home from now on. Does it taste just like Starbucks’s? No. Does it taste supremely good in it’s own right? Yes. It’s definitely joined the party in my tummy a couple of times and from now on, it’s on the guest list.
Spinach Feta Egg Wrap Recipe
yield: 1 wrap
- 2 egg whites
4-5 cherry tomatoes*
1 handful of spinach
1-2 tablespoons feta cheese
1 whole wheat wrap
salt and pepper to taste
Heat your oven or toaster oven to 350F. On a sheet of tin foil, drizzle the tomatoes with a touch of oil and season liberally with salt and pepper. Fold the tin foil around the tomatoes like an envelope. Bake for 20-30 minutes. In a small sauce pan, scrabble the egg whites. Set aside. Sauté the spinach in a bit of olive oil.
In a dry pan, heat the tortilla over low heat. When soft and pliable, take the tortilla and put it on a cutting board. Add the egg white, spinach and tomatoes in the middle. Sprinkle the feta on and season to taste. Wrap and return to the skillet to grill on both sides. Enjoy hot!
*you can skip roasting the tomatoes if you’re in a hurry or you can use a couple store-bought sun dried tomatoes.