- Ever wonder how Starbucks makes
those amazing spinach feta wraps?
Today I'm showing you how to meal prep
a whole bunch of them at home in just 30 minutes.
Hey guys, welcome back to my channel.
It's Taylor from The Girl on Bloor,
I'm your favorite Toronto bestie
showing you how to make easy, healthy recipes
so that you can live your best life.
Now, if you wanna live your best breakfast life,
you're gonna love this Starbucks copycat,
and it is so easy to make at home
that you'll have them on repeat for weeks.
I'm talking high protein egg whites
with some sauteed spinach,
sun-dried tomatoes, and feta cheese,
all wrapped up in a toasted whole wheat wrap.
They come together super quickly
and you can even freeze them so that your future self
is covered with delicious breakfast
to power through super busy days.
Let's make the meal prep breakfast of our dreams
without having to hit up Starbs.
Are you with me?
Let's make 'em.
So first things first,
let's get all of our ingredients
out on the counter, ready to go.
You'll need some butter or olive oil, cooking spray,
egg whites, salt and pepper, baby spinach,
feta cheese, sun-dried tomatoes, whole wheat wraps,
and then you'll need some cream cheese
to make the sun dried tomato cream cheese spread
that makes these wraps taste so amazing.
Honestly, I didn't even know that Starbucks added these
to their wraps until I took a look at their site,
and then the flavor pop just made a whole lot more sense.
You don't really need the cream cheese spread
for these wraps to taste amazing,
but it adds an extra kick for sure
and will give you that authentic Starbucks taste.
Plus it's handy for using up extra cream cheese.
I don't know about you,
but I usually have some kicking around the fridge
that ends up going bad,
so this is a great recipe for using some of that up.
Once you've got everything out and ready to go,
let's get started.
You're going to spray a large skillet
with a little bit of cooking spray,
and then cook the spinach over medium high heat
for a few minutes, until it's welted.
You can chop the spinach up if you'd like,
but I'm lazy and it ain't necessary,
so just throw it all in there and saute.
Once that is cooked through,
transfer the spinach to a plate or bowl and set it aside.
Now here's the trickiest part of the whole recipe,
and that is making the egg white omelet.
You can use either egg whites from the carton,
or you can use whole eggs and separate them.
I find the taste is similar,
so this is very much a personal choice.
Now I just talked about being lazy most of the time,
and I always want to speed up the cooking process,
so I buy the kind in the carton.
But if you're looking to use whole eggs
you can totally use eight eggs and then separate them
by cracking them, then using a bowl to catch the egg whites
as you strain the whites from the yolk.
Save the yolks for another recipe,
or even just for another breakfast in a container
because you don't wanna waste them.
That's another reason why I prefer the carton
because I don't have as much use for egg yolks on their own,
but if you're a baker,
or just need some egg yolks for some reason,
then use this method.
Now, egg whites are definitely more finicky
and are more likely to stick
to any type of pan you're using,
but we are gonna avoid that today by using extra butter,
like two tablespoons worth.
For whatever reason, I find that keeps eggs
and egg whites from sticking to the pan
a lot better than olive oil alone.
If you wanna keep the butter to a minimum,
you can always do one tablespoon of butter
and then one tablespoon of olive oil,
but I do recommend that you use some butter in there
as a greasing agent.
So add your two tablespoons of butter to the same skillet
that you sauteed the spinach in,
and then add one cup of egg whites,
seasoning with salt and pepper to taste,
and keeping the heat at a nice medium, low.
We're making an omelet here,
so you want the egg whites to set in the pan,
but you don't want the bottom to burn either
so you need to be careful with the heat.
You'll have a few minutes
before your egg white omelet is ready,
so in the meantime you can now make
the sun-dried tomato cream cheese spread.
Take half a cup of softened cream cheese
and add it to a medium-sized bowl.
You can either let it sit out on the counter
for an hour or two to soften,
or you can microwave it for 20 to 30 seconds to soften it
if it's straight out of the fridge.
You'll also finely mince two tablespoons
of sun-dried tomatoes.
Once your cream cheese is softened,
you'll want to microwave another 20 to 30 seconds
just to make sure it's warm through and pliable.
Then you'll mix in your sun-dried tomatoes,
season with a bit of salt and pepper, et voila,
easy-peasy spread for your wrap.
Now getting back to your omelet
which should be starting to set up and firm by now.
Take a spatula and just run it around the edges
of your omelet to see how it's doing,
and make sure that it isn't sticking to the bottom.
When it's mostly set but still a bit watery,
which should be after about five minutes or so,
You can fold the omelet up into thirds
using the spatula and then flip it over
so it cooks on all sides and finishes cooking through.
You'll then remove your egg white omelet
and let it rest on a plate
before slicing up into five pieces
for the five wraps you're about to make.
Now you're going to take a whole wheat wrap
and spread just a little bit
of your cream cheese spread on there.
Top with your wilted spinach,
then add a piece of egg white omelet.
You'll want all of those to be slightly off center
and leaning more towards one side of your wrap
to make it easier to roll up.
Add some feta cheese and sun-dried tomatoes
over top of the egg white, and now it's time to roll.
Tuck two ends of your wrap in,
and then push your ingredients towards you
as you start to roll away from you.
It's honestly so hard to describe the folding process,
but hopefully I'm doing it justice.
Now that everything is rolled up and tucked inside,
you have one last step,
and that is to toast your wrap for one to two minutes
over medium high heat in the same skillet
you've been using all this time.
I like to do all the wraps at once,
so repeat the filling and folding process for all the wraps,
and then add them all to the skillet
toasting on one side or both sides, whichever you prefer,
and then you have breakfast set for the week.
At this point, you can store them in the fridge
for up to five or six days,
or you can freeze them for up to three months.
Either way, whether you are refrigerating or freezing,
wrap each one of them up in saran wrap,
just so that they don't stick together,
and then keep them in a large freezer bag.
If reheating from out of the fridge,
you can microwave for one minute,
or reheat in a 350 degree oven for just five minutes.
If freezing, take one out of the freezer
one at a time and microwave for two minutes,
or reheat in a 350 degree oven for 10 minutes.
As much as it kills me to have you turn on the oven
and waste hydro for one wrap at a time,
I do recommend the oven method
as it toasts them and gets them crispy again.
But one way around this is to use a toaster oven
for those of you, lucky enough to have one,
or try reheating in a skillet for a few minutes.
Phew, that was a lot of instructions,
thanks for bearing with me there.
If you can't be bothered to remember everything
I just fired off, I've got all of the freezing,
storing, and reheating instructions on my blog,
and I've linked to that in the description of this video,
so head there for all the deets.
When you're ready to wolf down your spinach feta wraps,
you'll slice them in half and enjoy them warm and toasted.
Oh my God, you guys, they are so good.
I could eat them every day of my life, I'm so obsessed.
As always, if you end up trying these spinach feta wraps,
tag me on Instagram @thegirlonbloor,
I always share your pictures
and love seeing what you whip up.
Save your money, skip your daily trip to Starbs,
and make these wraps at home, you won't regret it.
Thanks for hanging out with me in my kitchen today.
I'm over here trying not to eat all of these wraps at once,
so I gotta put them in the freezer ASAP.
If you're looking for more healthy breakfast ideas
I've linked to my breakfast archives in the description,
and I've also linked to more Starbucks copycats
for some more fun recipes from their menu.
Check those out, and I'll see you back here again real soon.