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Starbucks Copycat Feta Egg White Wrap

One of my favorite food bloggers, Hajar Larbah, also known as Moribyan on social media posted her version of the Starbucks Feta Egg White Wrap, and it looked absolutely delicious. I knew I had to recreate it because I definitely think this is a recipe you all would love to try yourselves. It's a nutritious breakfast option and can make eating breakfast so enjoyable.

The recipe has three parts: the cream cheese spread, the egg white mix, and the bread. However, instead of the cream cheese I substituted for cottage cheese to add more protein to this recipe. The cottage cheese pureeed with the sundried tomatoes makes for a great spread option, and you're getting 10 extra grams of protein! As for the egg white mix, I made the recipe much simpler than Hajar's to make your lives easier in the mornings since my page does focus more on simpler recipes.

This is a great recipe to make to bring with you to work or school since it can be easily wrapped. Best part is, this recipe yields 2 wraps so you can make two and save the second for the next day. Let's make our coworkers and friends jealous and make this egg white feta wrap!

Yields: 2

Portion: 1 wrap

Prep time: 20 minutes

Total time: 30 minutes

This recipe is vegetarian.



Sun-dried tomato cottage cheese spread

4 oz low fat cottage cheese

1/4 cup sun-dried tomatoes

Egg whites

½ tbsp extra virgin olive oil

1/4 cup sun-dried tomatoes, finely chopped

1 cup spinach, chopped

1 cup egg whites

1/4 cup feta, crumbled

1/2 tsp salt

1/2 tsp red pepper flakes

1/4 tsp black pepper


1 lavash wrap (Joseph's Pita makes a great one)



1. Puree: add the cottage cheese and sun-dried tomatoes to a food processor and puree until smooth and even consistency.

2. Make egg white mix: grab a mixing bowl or pyrex bowl and add the egg whites, feta, salt, red pepper flakes, black pepper. Whisk.

3. Cook the eggs: add olive oil on medium-high heat. Once you can smell the olive oil add in the spinach and sun-dried tomatoes. Saute for 2 minutes then pour in the egg white mixture. Cover and allow it to cook for 5 minutes on one side and then gently flip the omelette. Allow it to cook for 2 minutes on the other side. Once it's done cooking and all the liquid has evaporated, add the omelette to a plate. Slice the omelette in half so you can have two portions to create two wraps.

4. Build wrap: grab 1 lavash bread and spread on the sun-dried tomato cottage cheese to your liking. Place ½ of the egg whites on top. Feel free to add more spinach or feta to your liking on top. Gently and tightly wrap the lavash. (Tip: fold in the sides first, bring the bottom and fold it over the top and tightly start rolling) Repeat with the second wrap.

5. Heat the wrap: in a frying pan, add a drizzle of olive oil and heat the wrap on both sides until toasty. Slice in half and enjoy!


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