This copycat spinach feta wrap is a next-level breakfast! Made with egg whites, spinach, crumbly feta, sundried tomatoes, cream cheese, seasonings, and lavash, it's a feel-good meal that will keep you full all morning.
We love easy, hearty breakfasts. Try our most popular breakfasts, including our Baked Feta Eggs Recipe and Pesto Eggs.
Recipe Features
- Fantastic for busy mornings when you want a filling meal (with 20 grams of protein per wrap!)
- Great for make-ahead breakfasts and on-the-go meals!
- Bold Mediterranean flavors in a delicious copycat Starbucks recipe.
- Makes eight servings and freezes easily.
Ingredients
- Egg Whites - I recommend using a carton of egg whites; it's much easier than cracking and separating individual eggs.
- Baby Spinach - tasty greens that add great flavor. You can use baby spinach or regular spinach.
- Feta Cheese - creamy, crumbly feta cheese adds wonderful mellow flavor.
- Sun-dried Tomatoes - a huge pop of flavor
- Seasonings - you'll use sea salt, garlic powder, Italian seasoning, and ground black pepper.
- Lavash - a thin, unleavened flat bread. I recommend the brand Joseph's.
- Cream Cheese - fantastic flavor and easy to spread on the lavash.
See the recipe card for quantities.
Instructions
Preheat oven to 375 degrees F.
Line a 9x13-inch pan with parchment paper. Pour the egg whites in the pan and add the spinach, feta, sun-dried tomatoes, sea salt, garlic powder, Italian seasoning, and black pepper. Stir to combine.
Bake in the oven for 25 to 30 minutes till the center of the eggs has set and no longer wobbles.
Remove from the oven and allow to cool for 5 minutes. Pull the sides of the parchment up and remove the eggs from the pan. Place on a cutting board and cut into 4 strips.
Spread 1 ounce of cream cheese on a piece of Lavash and place the egg strip on top. Roll the Lavash.
Heat a frying pan over medium-high heat. Toast both sides of the Lavash. Repeat till all wraps have been toasted.
Cut the wraps in half and wrap them in aluminum foil or parchment paper. Store in the refrigerator for up to 4 days or the freezer for up to 3 months.
Tips for Making this Recipe
- You need to either use parchment paper in the pan or grease it with spray oil. Otherwise, the eggs will stick.
- Lavash wraps tear easily when they get a little moist, so be careful when rolling them up with the eggs in them.
Storage
- Storage - refrigerate for up to 4 days in an airtight container or wrapped in aluminum foil, plastic wrap, or parchment paper.
- To Freeze - save wraps in the freezer for up to 3 months.
- Reheat - wraps will re-crisp nicely if they are reheated in a toaster oven or oven. Heat at 350 for 5 to 10 minutes.
Substitutions and Add-ins
- Egg whites can be replaced by regular eggs - if you want to use only whites, you'll need 20 eggs. If you use the whites and the yolks, use 12.
- Cream cheese can be substituted for Laughing Cow cheese or Boursin cheese.
- Lavash can be substituted for pita bread or burrito-sized tortillas.
- You can add additional cheese (I like mozzarella or parmesan cheese).
More Tasty Breakfast Recipes
If you try this recipe, leave a comment and a star rating below!
Spinach Feta Egg White Wraps
Ingredients
- 32 ounces egg whites
- 5 ounces baby spinach roughly chopped
- ¼ cup crumbled feta
- ¼ cup sun dried tomatoes roughly chopped
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 4 Lavash flat breads
- 4 ounces cream cheese
Instructions
- Preheat oven to 375 degrees F.
- Line a 9x13-inch pan with parchment paper. Pour the egg whites into the pan and add the spinach, feta, sun-dried tomatoes, sea salt, garlic powder, Italian seasoning, and black pepper. Stir to combine.
- Bake in the oven for 25 to 30 minutes till the center of the eggs has set and no longer wobbles.
- Remove the eggs from the oven and allow them to cool for 5 minutes. Pull the sides of the parchment up and remove the eggs from the pan. Place them on a cutting board and cut them into four strips.
- Spread 1 ounce of cream cheese on a piece of Lavash, place the egg strip on top, and roll the Lavash.
- Heat a frying pan over medium-high heat. Toast both sides of the Lavash. Repeat till all wraps have been toasted.
- Cut the wraps in half and wrap them in aluminum foil or parchment paper. Store in the refrigerator for up to 4 days or the freezer for up to 3 months.
