Starbucks Copycat Spinach Feta Wrap – Meal Prep Style

Starbucks Copycat Spinach Feta Wrap – Meal Prep Style

Set yourself up for healthy breakfast success with a freezer stocked with these filling-yet-light whole-grain wraps. To ensure the scrambled eggs stay soft and creamy from freezer to microwave, I use a secret ingredient—ricotta cheese, which lightens the texture and prevents the eggs from going rubbery when you reheat them. This recipe makes a lot of burritos, but it neatly uses up 10-count package of tortillas. Make a batch of copycat Starbucks Egg Wrap with Spinach and Feta on Sunday for Meal Prep. So easy and you can’t beat the flavor! Filling and satisfying, it is the perfect breakfast.

Yields: 10 wraps

  1. Crack eggs into a large bowl; whisk with salt until well blended. Add ricotta; whisk until well combined (it’s ok if some clumps of ricotta remain). Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add egg mixture; cook 5 to 6 minutes or until eggs are set to your liking, stirring frequently. Spoon eggs into a bowl.
  2. Wipe skillet with a paper towel. Add sun-dried tomatoes and spinach to pan; cook over medium heat 3 minutes or until  spinach is just wilted and tomatoes are softened from the spinach. stirring occasionally.
  3. Heat tortillas according to package directions, just until pliable. Spoon about 1/4 cup egg mixture along bottom third of each tortilla; top each with about 1/3 cup spinach mixture and about 1 tablespoon Feta cheese. Fold bottom edge of tortilla over filling, then carefully fold in sides of tortilla. Roll up tortilla, jelly-roll style.

To freeze: Wrap each burrito in plastic wrap, and place together in a large zip-top freezer bag. Store in freezer for up to 3 months.

To heat: Working with 1 burrito at a time, unwrap burrito; discard plastic wrap. Wrap burrito loosely in a paper towel or parchment paper. Microwave on HIGH for 3 to 4 minutes, turning burrito over halfway through cooking.