Spinach Feta Breakfast Wraps Food

COPYCAT STARBUCKS SPINACH AND FETA BREAKFAST WRAPS

Steps:

• Heat a saucepan over medium heat and cook spinach until wilted. Transfer the spinach to some paper towels or a dish towel and squeeze out the liquid. Place the spinach in a bowl and mix in the cream cheese and sun-dried tomatoes, oregano garlic powder and salt.
• Add the egg whites to the pan and cook until soft.
• Spread spinach mixture on a tortilla then cover with egg whites and top with feta cheese.
• Roll the tortilla up like a burrito.
• Put on a hot saute pan and brown on each side.

HOMEMADE STARBUCKS SPINACH & FETA BREAKFAST WRAP

Steps:

• 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.

SPINACH FETA BREAKFAST WRAPS

Steps:

• In a large bowl, whisk the eggs until the whites and yolks are completely combined. Place a large skillet over medium heat and add enough butter or olive oil to coat the bottom. When the butter is melted or the oil is hot, pour in the eggs and stir occasionally until the eggs are cooked. Stir in a pinch of salt and a generous amount of black pepper, then transfer to a large plate to cool to room temperature. Rinse or wipe down the skillet, place it back over medium heat, and another pat of butter or oil. Add the spinach and cook, stirring often, until the spinach is just wilted. Spread the cooked spinach on another large plate to cool to room temperature. Arrange a tortilla on a work surface. Add about a quarter each of the eggs, spinach, tomatoes, and feta down the middle of the tortilla and tightly wrap (See How To Wrap a Burrito). Repeat with the remaining three tortillas. Place the wraps in a gallon zip-top back and freeze until ready to eat. If freezing for more than a week, wrap the burritos in aluminum foil to prevent freezer burn. To reheat, microwave on high for two minutes. Recipe Notes I usually prefer soft scrambled eggs, but find the process overly fussy for a wrap I'll be freezing. If you're eating these fresh, though, give it a try! Microwave times may vary, but two minutes works for us.

SPINACH FETA EGG WRAP

Steps:

• Warm tortilla in a large skillet over medium heat.
• Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
• Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.