Starbucks-Style Spinach Feta Egg White Wraps

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 2 cups (about 16 large) egg whites
• 3 cups packed fresh baby spinach
• 3/4 cup crumbled feta cheese
• 1/3 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 large whole-wheat tortillas (10-inch)
• 1/2 cup shredded mozzarella

Instructions

1. 1Warm a 10-inch nonstick skillet over medium heat and add the olive oil, swirling to coat. Add the baby spinach and cook 1 to 2 minutes, tossing constantly, until just wilted and bright green; transfer to a cutting board, roughly chop, and set aside.
2. 2In a medium bowl whisk the egg whites with garlic powder, oregano, salt, and black pepper until slightly frothy, about 20 seconds. Return the skillet to medium-low heat.
3. 3Pour one-quarter of the egg whites into the skillet and tilt to form a thin oval roughly the size of your tortilla. Cook undisturbed 2 to 3 minutes until the edges set and the surface looks mostly opaque with a few glossy spots.
4. 4Scatter one-quarter of the chopped spinach, sun-dried tomatoes, feta, and mozzarella evenly over the egg white sheet. Cover the pan for 45 to 60 seconds so the cheese softens and the eggs finish cooking through without browning.
5. 5Warm one tortilla in a dry skillet or microwave for 15 seconds until pliable. Slide the filled egg white sheet onto the center of the tortilla.
6. 6Fold the bottom edge up over the filling, tuck in the sides, and roll tightly into a burrito-style wrap. Repeat with remaining egg whites and tortillas to make 4 wraps.
7. 7Optional crisp finish: wipe the skillet clean, return to medium heat, and place each wrap seam-side down for 1 to 2 minutes per side until lightly golden and sealed.
8. 8Slice wraps in half on a bias if serving immediately, or wrap tightly in foil and refrigerate up to 4 days. Reheat in a 350°F oven or air fryer for 8 to 10 minutes until hot in the center.