Copycat Starbucks Spinach & Feta Breakfast Wraps

• Vegetarian

• Produce

  • 1 (10 ounce bag Baby spinach, leaves
  • 1/2 tsp Oregano
  • 1 (14.5 ounce can Tomatoes

• Refrigerated

  • 16 oz Egg whites

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1/8 tsp Pepper

• Bread & Baked Goods

  • 6 Size tortillas, large

• Dairy

  • 3 tbsp Cream cheese, fat free
  • 4 tbsp Feta cheese

Found on kimscravings.com

Description

Ingredients

• 6 large-size tortillas (I like Flatouts.)
• 1 (10 ounce) bag baby spinach leaves
• 1 (14.5 ounce) can diced tomatoes, drained
• 3 tablespoons fat free cream cheese
• 16 ounces egg whites (approx. 10 egg whites)
• ½ teaspoon oregano
• ½ teaspoon garlic salt
• ⅛ teaspoon pepper
• 4 tablespoons crumbled feta cheese

Directions

• Spray a large skillet with cooking spray and heat over medium to high heat, then add the spinach leaves. Cook until the spinach starts to wilt, about 5 minutes. Add the diced tomatoes and cream cheese and stir together, cooking for another couple of minutes and until cream cheese is fully melted down and combined. Transfer the spinach/tomato mixture to a large plate lined with a paper towels (to absorb excess moisture) and set aside.
• Place the skillet back on the burner and pour the egg whites in and add seasonings. Use a spatula to stir them around as they cook, for about 5-7 minutes, until they are scrambled. Remove from heat and set aside.
• Fill warmed tortillas with egg whites, spinach mixture and crumbled feta.
• Fold one end of the tortilla burrito-style and enjoy! Store any leftovers, wrapped and in a sealable baggie in the fridge. Freezing is also an option. Reheat burritos by placing in the microwave for approximately 2 mins.

Nutrition