Starbucks Copycat Recipe: Spinach Feta Breakfast Wrap

There’s a reason the Starbucks Spinach Feta Breakfast Wrap has such a loyal following. My first encounter with it was during my internship at Saturday Night Live, where it seemed like every cast member and writer requested one during our daily Starbucks runs. Once I finally tried it myself, I completely understood the hype.

If your mornings feel rushed, you’re not alone. Maybe you’ve planned breakfasts before, only to find yourself grabbing takeout or skipping the meal altogether. The problem usually isn’t motivation—it’s that mornings require too many decisions when you’re already short on time.

That’s why I love this Starbucks copycat recipe. It’s portable, satisfying, packed with flavor, and easy to meal prep ahead of time. A little prep now means future you has one less decision to make during a busy week.

Get more recipes like this (including our vegan version) in the Workweek Lunch Meal Prep Program with access to our meal planning tools, grocery list generator and more. Start a free trial today!

Spinach and Feta Wrap Recipe Overview

This breakfast wrap combines a fluffy egg white patty, spinach, sun-dried tomatoes, and salty feta cheese wrapped inside a tortilla.

Starbucks uses a thin flatbread, but I found that tortillas are easier to work with and hold up well for meal prep. The combination of creamy feta, savory egg whites, and tangy tomatoes creates a breakfast that feels a little special without requiring much effort.

The best part? Once you make a batch, breakfast is handled for days.

Here was the test and process of making it:

How to Customize This Recipe

Since this is a copycat recipe, changing too many ingredients will make it taste different from the Starbucks version. But your kitchen, your rules.

Switch Up the Vegetables

Try these easy swaps:

• Kale instead of spinach
• Swiss chard instead of spinach
• Roasted red peppers instead of sun-dried tomatoes
• Cooked cherry tomatoes instead of sun-dried tomatoes

One note: sun-dried tomatoes work especially well because they don’t add extra moisture. Fresh tomatoes can make wraps soggy during storage.

Not Into Feta?

Feta adds the signature salty flavor, but you can substitute:

• Goat cheese
• Gorgonzola
• Blue cheese
• Dairy-free feta alternative
• Chopped olives

If skipping cheese altogether, add a little extra salt to balance the flavor.

Make It Creamier

Some copycat versions include cream cheese.

I personally didn’t notice cream cheese in the Starbucks version, but if you enjoy a creamier texture, spread a thin layer of cream cheese on the tortilla before assembling.

Want to try other copycat recipes? We rounded up 13 of our favorites here, check them out!

Ingredient Notes and Tips

Tortilla Recommendations

Regular flour tortillas work best for meal prep because they stay flexible and hold up well in the fridge.

Lavash bread is another great option if you prefer a thinner wrap.

If you’re using whole wheat or gluten-free tortillas, I recommend storing the fillings separately and assembling right before eating. These wraps tend to crack or become soggy more easily during storage.

Homemade vs. Store-Bought Sun-Dried Tomatoes

You can absolutely make your own sun-dried tomatoes at home, but it takes time.

When I tested this recipe, I made a batch using cherry tomatoes and roasted them for several hours. The flavor was fantastic, but for convenience, store-bought sun-dried tomatoes are usually the easier option.

If you’re short on time, don’t overcomplicate it. Done is better than perfect.

Egg White Tips

This recipe uses egg whites to stay true to the Starbucks version.

If separating eggs feels like too much work, a carton of liquid egg whites can make prep much easier.

For a vegan version, try:

• Crumbled tofu
• Just Egg
• Your favorite plant-based egg substitute

Meal prep should fit your life—not create more work.

Dietary Swaps

Dairy-Free

• Omit the feta
• Use dairy-free feta
• Add olives for extra salty flavor

Gluten-Free

• Use your favorite gluten-free tortilla
• Store fillings separately when possible

Vegetarian

This recipe is already vegetarian.

Vegan

• Use dairy-free feta or omit cheese entirely
• Replace egg whites with tofu scramble or Just Egg

Notes about using egg whites

I’m not a huge fan of meals with egg whites because of the waste factor. There are many uses for leftover egg yolks, but I was honestly too tired to even attempt these after meal prepping. Next time, I might just get a carton of egg whites for this recipe.

If you’re vegan, there is no really easy homemade substitute for egg whites. Can tofu work? Yes, absolutely. Another option would be purchasing an egg substitute such as Just Egg.

Here’s how to separate eggs if you’ve never done it before! I use method #3.

Ready to make it happen?

Storage & reheating notes

This wrap can be stored in the fridge for up to 5 days and frozen for up to 6 months!

I recommend reheating it for 15-30 seconds in the microwave wrapped in a dry paper towel, then toasting it for best results. You can also reheat it in the oven or toaster oven all the way through. I bet even an air-fryer would work!

If freezing these wraps, let them thaw in the fridge overnight before reheating.

Why This Breakfast Wrap Works for Meal Prep

Many people struggle with breakfast because mornings are often the busiest part of the day.

You wake up hungry, open the fridge, and nothing feels ready. That’s usually when expensive coffee shop runs happen.

This wrap solves that problem.

Instead of relying on motivation every morning, you create a simple system. A batch of wraps takes a little effort upfront but saves time and decision-making all week long.

That’s exactly why we love meal prep at Workweek Lunch. You don’t need a perfect plan—you just need a few meals ready when life gets busy.

FAQ

Can I freeze spinach feta breakfast wraps?

Yes. These wraps freeze very well for up to 6 months. Wrap them individually and store them in a freezer-safe bag or container.

How long do spinach feta wraps last in the fridge?

They stay fresh for up to 5 days when stored in an airtight container in the refrigerator.

Can I use whole eggs instead of egg whites?

Absolutely. The flavor will be slightly different from Starbucks, but whole eggs work well and reduce food waste.

What can I use instead of sun-dried tomatoes?

Roasted red peppers, cooked cherry tomatoes, or even sautéed mushrooms can work as substitutes.

Can I make these wraps vegan?

Yes. Use tofu scramble or Just Egg in place of the egg whites and swap the feta for a dairy-free alternative.

Why do my wraps get soggy?

Fresh vegetables release moisture during storage. Sun-dried tomatoes help prevent this. If using fresh tomatoes, cook them first and let them cool before assembling.

Happy prepping!

Looking for more recipes you’ll love? Try these out!

• Orange Baked Chicken (Copycat recipe!)
• Vetgetarian Meal Prep Ramen
• Talia’s Favorite Homemade Shake Shack Burger
• Better-Than-Takeout General Tso’s Chicken/Tofu
• Easy, Crispy Baked Cauliflower Wings
• No-Reheat Crunchy Thai Chicken Wraps

Want some more breakfast ideas? Here are our go-to’s

• Vanilla Almond Granola
• Brunchwrap Supreme
• Breakfast Tortilla Bake
• Snickerdoodle Pancakes With Cream Cheese Drizzle
• Morning Glory Muffins With Apple and Carrot

Spinach Feta Breakfast Wraps (Starbucks Copycat)

Author: Workweek Lunch

Rating

Servings: 3 meals

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

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Ingredients

• ▢ cooking spray
• ▢ 6 eggs
• ▢ 1/4 cup milk of your choice
• ▢ 1-1/2 cup feta cheese
• ▢ 1 TBSP olive oil
• ▢ 6 cup spinach chopped, sub 1/2 a 10 oz bag of frozen spinach
• ▢ 1 cup sun-dried tomatoes chopped sub cherry tomatoes
• ▢ salt and pepper to taste
• ▢ 3 large Joseph's lavash bread or sub for tortillas

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Instructions

• Preheat your oven to 400 F. Prepare a small rectangular baking dish with cooking spray.
• Separate the egg whites and yolks into 2 bowls. It’s hard to explain how to do this, so if you’ve never done it before, I recommend doing a quick youtube search for an egg separating method!
• Add milk to the bowl with the egg whites and whisk. Pour the mixture into the prepared baking dish. Sprinkle 1/2 cup of feta and a good pinch of salt on the egg whites. Stir with a fork, then place in the oven on the middle rack for 20-30 minutes, until the egg whites are firm to the touch and slightly crispy around the edges.
• Meanwhile, cook the spinach and tomatoes. Add the olive oil to a skillet over medium heat, followed by the chopped spinach and sun-dried tomatoes. Add salt and pepper to taste and cook over medium heat until the spinach has wilted, about 5 minutes. Turn off the heat. Stir in the remaining feta. At this point, transfer the cooked veggies to a plate lined with paper towel. Allowing the towels to soak up extra liquid will help avoid a soggy breakfast wrap!
• When the egg is done, let it cool completely. Then cut it into 3 rectangles.
• Assemble: Place 1/3 of the cooked spinach in the center of the wrap and try to shape it into a rectangle. Place the egg rectangle on top. Fold the wrap like an envelope: fold the short sides in first over the egg, then the longer sides. Place them on a plate seam side down.
• Seal the wraps: Heat up a skillet and spray with cooking spray. Place a wrap seam-side down and let it cook for 3- 5 minutes over medium heat, until it’s golden and crispy. Flip and cook the other side. Repeat with the other two wraps.
• Let them cool completely before wrapping in foil or placing in containers. You can store them in the fridge for 4-5 days or in the freezer for 6 months! Make sure to remove the foil before reheating in the microwave.

DID YOU MAKE THIS RECIPE?Please leave a comment below on the blog or share a photo with us and tag @workweeklunch! Can’t wait to see what you made!