I’m a *little* embarrassed to admit how much I love Starbucks’ Sun dried tomato, egg white and feta wrap. I ate it ALL the time when it came out in college, and more recently when I’d (pre-quarantine) spend hours on a Saturday morning writing at our local Starbucks. I honestly never considered making it my own, until I was working on coming up with some easy freezer recipes- and I realized– I CAN MAKE IT MYSELF! And you know what? I like it better than the original. I make it with eggs (because, eat the yolks, guys- they’re packed with nutrients!) and they’re easy to freeze and re-heat in the toaster oven or the microwave on your way out the door, or to your home office, in my case!Print
Base recipe (no filling):
2 pliable tortillas (I recommend spelt or almond flour, warmed lightly, if you don’t want to use wheat)butter or oil4 eggs, whiskedpinch sea salt1. Scramble eggs with a small amount of oil/butter- as you normally would, let cool slightly (unless you plan on eating immediately).
2. Place eggs in the center of wrap. Add any fillings on top as desired, placing veggies in the middle if using- cheese or meat over top.
3. Fold wrap, starting on the top and bottom, then folding in the sides. Wrap firmly in foil to freeze or keep fresh.
Spinach, Sun Dried Tomato and Feta
2 cups spinach1 tsp ghee or oil3 tbsp sundried tomatoes, soaked if firm, drained and sliced1/4 cup feta cheese1. Sautee spinach in a small amount of ghee or oil. Top eggs with spinach, sundried tomatoes and feta before wrapping up.
If frozen, for best results reheat for 10-12 minutes unwrapped in a toaster oven or oven (375 degrees) – place in microwave for 15-20 seconds to finish heating middle if middle is still cold OR microwave unwrapped 40-60 minutes on a paper towel (will not be as crispy- still delicious!
Reheat from cold in the toaster oven for 5-6 minutes or in the microwave for about 30 seconds until heated through. (Microwave times will vary)