Starbucks Copycat Feta Egg White Wrap

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Just add all the above to a food processor and blend until smooth and creamy. That’s it! Super easy.

Step 2

TIP If you want to make this even lighter, use low-fat or whipped cream cheese instead of regular cream cheese.

Step 3

TIP If you prefer the oven, just line an 8×8 pan with parchment paper. Add the egg white filling and bake for 25 minutes at 350°F until set in the center. Also if you do decide to cook it in the oven, you do not need to saute the spinach, garlic, and sun-dried tomatoes first. Just add it all into the egg white filling and let it all cook together in the oven.

Step 4

Over medium heat in a large frying pan, add a drizzle of olive oil. For even more flavor, add a drizzle of oil from the sun-dried tomato jar. Once the oil is hot, add minced garlic, chopped spinach, and chopped sun-dried tomatoes. Saute for 1 to 2 minutes.

Step 5

In a separate mixing bowl, add egg whites, crumbled feta cheese, chopped parsley, salt, black pepper, red pepper flakes, Italian seasoning, and onion powder. Combine together. Add to the pan with the sauted veggies, cover with lid, and let it cook for 5 to 7 minutes until fully done in the center. Remove from the pan and cut into individual rectangular pieces, about 5 to 6 pieces.

Step 6

The eggs are done and the spread is made so now we can assemble. The bread that Starbucks uses is Lavash so that’s what we will use. Take your lavash and spread the sun-dried tomato cream cheese all over, adding as much or as little as you like. Place a slice of the egg white bake in the center. Fold the sides over and then wrap it up tightly. Toast in a pan or air fryer until golden on both sides and enjoy warm.

Step 7

To a food processor, add the cream cheese, sun-dried tomatoes, and parmesan.

Step 8

Blend until completely smooth and set aside.

Step 9

To a mixing bowl, add the egg whites, feta cheese, parsley, salt, red pepper flakes, Italian seasoning, onion powder, and black pepper. Whisk together to combine.

Step 10

Heat a large pan over medium heat. Add olive oil, sun-dried tomatoes, spinach, and garlic. Saute for 2 to 3 minutes.

Step 11

Pour the egg white mixture into the pan. Cover and let it cook for 5 to 7 minutes until fully set.

Step 12

Remove from the pan when fully cooked and cut into about 5 to 6 equal sections.

Step 13

Take one lavash bread, spread on a bit of the sun-dried tomato cream cheese, and add the egg white bake. Optional, add more spinach, feta, and/or sun-dried tomatoes on top.

Step 14

Wrap the lavash tightly and repeat with the rest.

Step 15

Heat a pan over medium heat. Add a little bit of oil.

Step 16

Place the wraps seam side down and toast on both sides until golden and crispy all around.

Step 17

Take off the heat and enjoy warm!