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).