Did you know that Starbucks Spinach Feta Egg White Wraps are just reheated from frozen? Make your own to freeze and have them as a quick breakfast option!
FYI this post is an old recipe from 2013 that I’m updating today! Enjoy!
You guys, I’m on a SERIOUS stock the freezer kick right now. When my registry said we had 90 days to go, I decided I can now start stocking the freezer with food for when the baby comes. My plan is to prep and freeze two extra meals a week from now until the baby comes. That will give us about 24 meals ready ahead of time. (Update: I did it, and it was amazing, see my Freezer Meals for New Moms Post here!)
I think that’s plenty, but I’m sure that Mr. Hungry will want to use some of these for his lunches when he goes back to work (right now it’s looking like he can take 1-2 weeks PTO)
So I should probably do three. I don’t know if I have room in my freezer for that though, that is an intense amount of meals. Some of these meals will be pre-cooked, but the majority of them will be ready to cook.
AKA they’ve been prepped so I can pull them out of the freezer the day before and defrost, then cook them. I think in general, freezer food taste better that way. I’m keeping notes of what I’m testing and trying to share on IG stories, but let me know if you guys have questions/suggestions!
So, anyways these breakfast wraps are an old HH recipe that needed a serious photo update. I love love love Starbucks Spinach Feta Breakfast Wraps, hands down my favorite quick breakfast item. The thing is that Starbucks doesn’t “make” any food on site, its all brought in… and their breakfast items are frozen, and I’m stilling paying how much for one? Nope, this was to be my next freezer project!
I wanted as close to the REAL thing as possible, so I looked up the ingredients on the actual Starbucks website. A couple of key things stood out to me: roasted red peppers and sun-dried tomato cream cheese spread. Eureka! I made a list and headed off to TJ’s because they are the one place I know I can get jarred roasted red peppers that taste great!
To make the burritos, I sauteed down a bunch of spinach, made mini omelets, and filled each burrito with the ingredients.
I wrapped each one in saran wrap as I went and placed it directly in the freezer!
For the ones we wanted to eat right away, because you know I had to eat one right away, I browned each side of the burrito to help keep it closed. You don’t need to do this with the frozen burrito because I find it does a great job staying shut after being frozen.
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DIY Make Ahead Starbucks Feta Wraps
Ingredients
- 6 whole grain tortillas 10 inch minimum is best!
- 10 cups fresh spinach
- sprinkle garlic salt
- 1/3 jar roasted red peppers
- 3/4 cup whipped cream cheese
- 2 cups liquid egg whites
- 3/4 cup crumbled feta
- 6 tbsp sun dried tomatoes
- avocado oil cooking spray
- saran wrap
Instructions
- Pull tortillas out of the fridge for 15 minutes before you start, or microwave them for 10 seconds each (otherwise whole-grain tortillas tend to break when rolling them up.)
- Sauté 10 cups of fresh spinach sprinkled with garlic salt in a greased medium in a nonstick pan until wilted.
- In a small skillet sprayed with cooking spray, cook 1/3 cup egg whites at a time making thin omelets. You’ll repeat the process six times.
- Spread two tablespoons of cream cheese across each tortilla. Assemble your burritos, add to the center of each tortilla: 1/6 of spinach mixture, one tablespoon chopped roasted red peppers, one mini egg white omelet, two tablespoons feta cheese, and one tbsp sundried tomato. One trick I found that worked well was to place the omelet in the center, all the other ingredients in it, then fold it over before rolling the burrito.
- Roll your burritos and then wrap them in parchment paper. Store in the refrigerator for up to 3 days.
- They are delicious as is, and you can reheat them using the microwave at this point, but I do like to crisp them on a pan before serving. Crisping them makes them more similar to the Starbucks version. To crisp them, spray your pan with cooking oil and heat the burrito on medium-high until golden brown crisp forms on each side (about 1-2 minutes per side).
To Freeze:
- FREEZER TIP: Wait till all ingredients are cool before rolling burritos. This will prevent excess moisture from getting trapped. Roll up the burrito directly on your parchment paper and then roll the parchment paper around the burrito. Date and place in the freezer immediately. If you are going to eat your burrito right then, I suggest rolling it and setting it on one of your greased skillets to brown each side and help it stay together.
To Serve From Frozen:
- Microwave burrito wrapped in a paper towel for 2-4 minutes or until everything is hot and steaming! It's best to flip the burrito halfway through cooking. If you like, you can brown it at this point on the skillet or just eat up. I find that once the burritos have been frozen, they stick together nicely and don’t need to be browned unless you want a little crunch!
Video
Nutrition
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Looking for more healthy & portable breakfast ideas?
Make Ahead Breakfast Sandwiches
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These are calling my name! When I was traveling as a consultant, I ate these every week. Now that I’m gluten free I can’t have them.
OMG you totally need to make them! Just like the real thing but I used the gluten free wraps you recommended!
you can freeze the egg ?
YEP! I do it all the time! Starbucks feta wraps are actually frozen, they just reheat them in the microwave at Starbucks.
Can you freeze the meat?
Thre is no meat in this recipe.
I am so mad. I made this recipe exactly to the T, and froze them thinking I can have a quick lunch for the rest of the week. I microwaved for 2 minutes per your instructions and they were SOGGY! Dripping with moisture and the inside was still frozen and mushy. I am too disgusted to try fixing any of this and threw everything away. I wasted time and money making these, with like $20 worth of ingredients… Sooo frustrated. Please actually test your recipes before you post them on the internet for others to follow.
Hi, Hannah, I’m so sorry the recipe did not work for you. I’ve made this recipe over and over, it always works for us. Microwave cooking times do vary dramtically so it could be you needed to keep heating your burrito until it wasn’t frozen or mushy. The stated cooking time was 2-4 minutes, you may have needed 4 minutes or more depending on your microwave. The paper towel usually picks up the excess moisture and you can just throw that away. Again, so sorry it didn’t work for you but I do test and retest my recipes several times before posting them to ensure they work.
These honestly taste so much better than the Starbucks ones, in my opinion (and I do love the Starbucks ones)
I also genuinely enjoy making these and knowing I have nutrient dense breakfasts or lunch’s for the week. I’ve made 2 batches so far and next time im planning on doubling or tripling & freezing so I don’t have to worry about it for a while now that I know I absolutely adore these.
Love these! I used to work at Starbucks and these are so close to the real thing, love that I can make a bunch of them on Sunday and have a healthy breakfast ready each morning! Thanks for the great recipe. 🙂
I LOVE THIS! I totally feel like they are super close to the real thing too, but the fact that a former Starbucks employees thinks so too just makes me so happy! I feel legit now! ha ha Enjoy them!
These turned out pretty good! Just one question, do you recommend the sun dried tomatoes in a jar (with oils)? That’s all that I could find at the store. This may have made my wraps a little mushy?! Next time I might try the raw sun dried tomatoes, not from a jar. Thanks!!
I do use the bag sun-dried tomatoes, but I think that if you don’t crisp these up by pan-frying them they will be a little mushy. I’ve started to just let mine defrost in the fridge overnight then pan-fry it really quick in the morning! I hope that helps! I have a video coming soon!
These were incredibly soggy after microwaving. I wrapped it in a paper towel but there was still liquid pouring out of the wrap. If you decide to make this, make sure your spinach is completely dry before adding it to the wrap, maybe dab it with a paper towel.
Oh no! That’s never happen to me, sorry about that!
I stumbled across this recipe on some ‘Healthy, Portable Breakfast Recipes’ list, and I’m so glad I found it! I love the ones from Starbucks, but my college student budget isn’t a fan of them. These are delicious and super convenient. I’ve made them twice now and I have a few suggestions for anyone else who tried this recipe:
1) definitely blot the peppers and tomatoes dry before adding them to the wrap, it definitely helps with possible sogginess
2) I’ve found it helpful to mix the spinach, tomatoes, peppers, and feta together in a bowl before adding the mixture to each wrap
3) if you have a Trader Joe’s nearby, I HIGHLY recommend using their Mediterranean herbed feta
I do have a question though:
Do you think frozen spinach could work in place of the fresh spinach? I’m kinda worried about the soggy thing as well as refreezing.
Hi Hannah, LOVE the tips! As for the frozen spinach, in general, for food safety reasons you aren’t supposed to refreeze any food including veggies unless you cook it first. In theory, you could thaw the spinach, squeeze it of excess liquid, cook it, and then refreeze it in the wraps. Honestly, though, I’m not sure what the texture and taste of the spinach would end up like at the end of all that, ya know?
🙂
Love this recipe as a great money-saver compared to my weekly Starbucks version. However…..What do you suggest I use as a substitute for cream cheese? (I don’t have any and usually don’t buy it). I thought of yogurt, which I could drain to be like a cream cheese, but not sure strawberry flavor would go with all the savory flavors. Ideas?
Oh man, I don’t think you can sub the cream cheese girl! I’d just buy a little bit of block cream cheese to use in this. You can freeze the leftover cream cheese if you buy block!