Updated: Aug 29
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During my freshman year, my dorm had a Starbucks next to it that I frequented a few more times than I like to admit. After my run in the morning, my favorite breakfast was a grande, black iced coffee and a Spinach, Feta, Egg White Wrap. It was always the perfect thing to hold me over in my 8 am general education classes.
Since then, I’ve moved a bit farther from a Starbucks (not by much, there’s still 3 half a mile away from me in every direction) and kicked the habit. My wallet sure thanks me for this, but I still do miss those warm wraps on hazy, spring mornings. On one of these mornings, I was inspired to make my own. I was pleasantly surprised to find how easy they were to make and, dare I say, how much better they were than the original? (Sorry, Starbucks.)
These wraps are a vegetarian, protein packed way to start your morning. The egg whites, Lavash wraps, and Greek yogurt spread are all loaded with the macro nutrient. The original recipe uses cream cheese rather than Greek yogurt, but I find the yogurt lends a nice tang to balance out the rich flavors of the spinach and sun dried tomatoes.
No more running out the door on an empty stomach with these around. The wraps make the perfect savory breakfast meal prep option. They are quick to make, and are freezer friendly. Make a big batch and store a few in the freezer to keep for busy mornings. Just wrap one in a damp paper towel and microwave it for a few minutes to enjoy a hot, satisfying, healthy breakfast whenever you need.
I know that I will probably never be too far away from a Starbucks, but at least I know that my favorite Spinach Feta Egg White wraps will be even closer.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes 4 wraps
4 - Whole Grain Lavash Wraps
170 g - Baby Spinach - Chopped
30 g - Sun Dried Tomatoes - Drained
112 g - Feta Cheese - Crumbled
200 g - Full fat Greek Yogurt
230 g - Egg Whites - About 5 large eggs whites
½ tsp - Dried Basil
½ tsp - Dried Oregano
¼ tsp - Garlic Powder
½ tsp - Kosher Salt
½ tsp - Black Pepper
To a pan, using nonstick cooking method of choice (i.e. oil, nonstick cookware, cooking spray, etc) add baby spinach over medium heat. Saute until wilted.
Drain spinach of excess water and add to a bowl. Allow to cool.
While spinach is cooling, using nonstick cooking method of choice (i.e. oil, nonstick cookware, cooking spray, etc) add egg whites to a pan over medium low heat. Cook until egg whites are no longer translucent. Divide the eggs into 4 portions and set aside to cool.
When spinach is cool, add in sun dried tomatoes, yogurt, basil, oregano, garlic powder, salt and pepper. Stir until well combined.
Spread spinach mixture onto each lavash wrap. Add egg whites and feta. Roll up the lavash wraps like burritos.
Optional Step: To seal wraps, add them one by one to a saute pan over medium heat. Using a spatula, press the wrap down and cook for 2-3 minutes. Flip and repeat on the other side. Repeat until all wraps are sealed and golden brown on each side.
Store in the fridge for up to 4 days or store in the freezer for up to 3 months.
To reheat the wraps from the fridge, wrap in a damp paper towel and microwave for 1:30 minutes.
To reheat wraps from frozen, allow to thaw in the fridge overnight. Or, wrap the frozen wrap in a damp paper towel and microwave for 3-4 minutes
Looking for a sweet breakfast to prep? How about these S'mores Chia Seed Puddings?