Better than Starbucks Spinach Feta Egg White Wraps with loaded protein and fiber, perfectly balanced power breakfast.
When you start off with well balanced power breakfast, you set yourself upto a great success for the rest of the day. I love me hot savory protein and fiber packed meal to start my day. I mostly end up consuming eggs for breakfast. But sometimes it gets boring as you end up eating same food over and over. That is when I tend to look for options that are delicious but also does not need much of the work.
I will be honest and say that I have hard time eating eggs if they are not freshly made. But I also gladly eat breakfast wraps and sandwiches outside which are clearly premade. One of them being Starbucks Spinach and Feta egg white wraps. I love the flavors but honestly they are not made exactly same way every time. I mean the flavor is there but not having it assembled right way makes me very upset. And let’s face the fact that they are not really super macro friendly. Of course not too cost efficient either in this difficult economy. They are lacking on protein as well.
Starbucks has given me many reasons to try making them at home. I have done few trial and error to make them fit into my macro but also lot more flavorful and meal prep friendly. These Spinach Feta Egg White Wraps are super easy to make. They are packed with protein and fiber as well as loaded with amazing flavors. Simply blend a whole lot of egg whites and cottage cheese with simple seasoning then bake it with sautéed spinach and sun dried tomatoes. The best part is the creamy spread made with cottage cheese and sun dried tomatoes with hint of Italian bomba sauce with calabrian chili.
I just love how all the ingredients come together so nicely to give these power wraps a crazy amount of flavors. They are meal prep friendly and I use them throughout the week. I have mentioned all the details on how to store them and reheat them in the recipe below. This is one of those amazingly easy flavorful recipe that will be on repeat in your kitchen. I also have Southwest Breakfast Burrito, in case you like different flavors for breakfast.
Please leave me comment below or tag me on Instagram @myvegetarianroots if you end up making them and liking them!Happy & Healthy Eating!
Spinach Feta Egg White Wraps
Ingredients
Egg Cottage Cheese Bake
- 1 tbsp Oil From Sun Dried Tomato Jar
- 4 cup Fresh Baby Spinach, cut into ribbons Tightly packed 4 cups
- ½ cup Sun Dried Julienne Cut Tomatoes with Olive Oil & Italian Herbs
- 16 oz Egg White 1 Kirkland Egg White carton
- 1 cup Good Culture 2% Cottage Cheese
- 1 tbsp Italian Seasoning
- 1 tsp Red Crushed Pepper Flake
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Freshly Crushed Black Pepper
- ¼ cup Freshly Grated Parmasan Cheese can be sub with shredded mozzarella
- ¼ cup Feta Cheese Crumbles fat free to lower fat
Spread
- ½ cup Good Culture 2% Cottage Cheese less liquidy
- ¼ cup Freshly Grated Parmasan Cheese
- ¼ cup Sun Dried Julienne Cut Tomatoes with Olive Oil & Italian Herbs
- 1 tbsp Italian Bomba hot pepper sauce choice of Calabrian chili peppers
Other Ingredients
- 6 Whole Wheat Lavash Bread Damascus Bakery Whole Wheat Roll-Up
- 1 cup Fresh Baby Spinach, cut into ribbons
- ½ cup Feta Cheese Crumble fat free to lower fat
Instructions
Baking of Egg white and Cottage Cheese
- In a wide shallow skillet, heat up 1-2 tbsp of oil from Sun Dried Tomato jar or simply use choice of oil. Saute baby spinach ribbons until almost wilted then add in Julienne Cut Sun dried Tomatoes without any oil. Mix well and saute until spinach is fully wilted. Once done, keep it aside to let it cool down a little.
- In a high speed blender, add egg whites, cottage cheese, Italian seasoning, red chili flakes, salt, garlic powder, black pepper. Then blend it until smooth.
- Pre-heat oven on 350℉. In a baking tray (preferably 9×13), lay down parchment paper properly. You need to make sure you are molding parchment paper well to the shape of the baking tray so that it holds egg white liquid properly.
- Once your baking tray is ready with parchment paper, lay down sauted spinach and sun dried tomato at the bottom. Then pour in egg white and cottage cheese mix. Sprinkle ¼ cup of parmasan cheese and ¼ cup of feta cheese crumbles. Use a fork to mix it all well.
- Bake it on 350℉ for 30 minutes. Once done, take it out of the oven. Take the parchment paper out of the baking tray and let it cool down for a few minutes. Then cut it in 6 equal pieces.
Make the Spread
- Blend everything listed under "Spread" until almost smooth. You might end up with some chunks of sun dried tomatoes, which is okay!
Assemble the Wrap
- Lay down all 6 Whole Wheat Lavash Bread on a flat surface.
- Place equal amount of spread in the middle of each lavash bread. Then spread it in the center of each lavash.
- Top each lavash with thin fresh baby spinach ribbons then top it with feta crumbles.
- Place egg white and cottage cheese baked pieces on top of feta and spinach layer. Then fold the wrap properly to make a tight wrap.
- Place each wrap in a skillet with some cooking oil spray to crisp up all sides of the wrap.
- Simply enjoy it with choice of beverage. If meal prepping them, let them cool down. Then wrap them in parchment paper first and then wrap them in aluminum foil. Refrigerate upto 4 days and freeze it upto 3 months.
- To reheat previously made wrap, simply cook on skillet on low heat for 2-3 minutes on each side after you take it out of the fridge. If they are frozen, its best to thaw them overnight and cook them on skillet as mentioned above. You can also bake them in the oven on 375℉ for 4-5 minutes on each side to reheat them.
