Homemade Starbucks Spinach & Feta Breakfast Wrap

• Vegetarian

• Produce

  • 3 cups Baby spinach
  • 1/4 cup Sun dried tomatoes

• Refrigerated

  • 3 Egg whites from

• Condiments

  • 1 Sun-dried tomato cream cheese spread

• Baking & Spices

  • 1 Pinch Black pepper, freshly ground
  • 1 Pinch Black pepper plus more, freshly ground
  • 1 Pinch Kosher salt
  • 1/8 tsp Kosher salt plus more

• Oils & Vinegars

  • 4 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Lavash wrap or large whole wheat tortilla

• Dairy

  • 3 tbsp Feta cheese
  • 2 oz Whipped cream cheese

Found on kitchentreaty.com

Description

Ingredients

• 2 ounces (about 1/4 cup) whipped cream cheese, room temperature
• 1/4 cup roughly chopped sun dried tomatoes
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste
• 2 teaspoons extra virgin olive oil
• 3 cups baby spinach
• 3 egg whites from 3 large eggs (roughly 130 grams)
• Pinch kosher salt
• Pinch freshly ground black pepper
• 3 tablespoons crumbled feta cheese
• 1 lavash wrap or large whole wheat tortilla
• Sun-dried tomato cream cheese spread

Directions

• Make the sun-dried tomato cream cheese spread. Combine the cream cheese, sun dried tomatoes, and olive oil in a food processor. Pulse a few times until blended together with small chunks of tomatoes remaining. Season with 1/8 teaspoon salt and the pinch pepper, adding more to taste if desired. Set aside. Place the olive oil in a large skillet over medium heat. When hot, add the spinach and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a small plate and set aside. Add the egg whites to the same skillet. Add the pinches of salt and pepper and cook, first stirring with a whisk and then flattening with a spatula as they set, about 2 minutes total. Using the spatula, fold the cooked egg whites into thirds, then turn off the heat and set aside. Assemble the wrap. Spread an even layer of the cream cheese on the lavash wrap or tortilla. Sprinkle the spinach evenly across the cream cheese layer and top with the feta. Place the egg whites at the edge of one side of the wrap. Roll the wrap up and place back in the skillet over medium-low heat with the seam side down. Cook until just golden brown on each side to toast the wrap, 1-2 minutes on each side. Slice in half and serve.