Easy Spinach Feta Egg White Wraps (Trader Joe’s Version)

Why We Love It

• Meal prep MVP. One sheet of baked eggs turns into six wraps you can grab straight from the fridge all week.
• High protein, low effort. Liquid egg whites and feta boost the protein without the extra hands-on time of individual omelets.
• Budget-friendly Starbucks swap. Trader Joe’s ingredients make this a fraction of the cost of the coffee shop version, and you can make a whole week’s worth for less than it would cost for a couple of store-bought wraps.
• Freezer-friendly. Make a double batch and stash extras in the freezer for mornings when even reheating feels like too much.
• Easy to customize. Swap in your favorite cheese, greens, or add-ins once you’ve got the base method down.

Ingredients

You’ll find every one of these at Trader Joe’s, but any brand will work if you’re shopping elsewhere.

• Liquid egg whites – The base of the bake. Using liquid egg whites (rather than separating whole eggs) keeps things quick and mess-free.
• Garlic powder – Whisked right into the egg whites for flavor in every bite.
• Baby spinach – Roughly chopped so it distributes evenly through the eggs.
• Sun-dried tomatoes in oil – Adds richness and a concentrated, slightly sweet tomato flavor.
• Optional: Julienned sun-dried tomatoes (not in oil) – You can use these to lower the fat and calories, but they don’t have as much flavor. Sometimes I do 1/2 and 1/2, but the oil-based ones definitely taste the best.
• Crumbled feta – Salty and tangy; it’s the ingredient that makes this taste like the Starbucks original.
• Salt and pepper – To season the eggs to taste.
• Light cream cheese – Spread on the lavash for creaminess and to help everything hold together. Feel free to add more, if desired.
• Whole wheat lavash flatbreads – A sturdier, higher-fiber swap for a traditional wrap. Trader Joe’s lavash comes pre-scored down the middle, which makes portioning the wraps easy.

How to Make It

1. Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, letting it come up the sides for easy removal later. Spritz the parchment with cooking spray and set the dish aside.
2. Whisk the egg whites with the garlic powder, then pour the mixture into the prepared baking dish.
3. Top evenly with the chopped fresh spinach, sun-dried tomatoes, feta, and a pinch of salt and pepper.
4. Bake for 20-25 minutes, until the eggs are fully set. Let the egg bake cool completely before assembling the wraps — this makes it much easier to slice and roll.
5. Once cooled, lift the egg bake out of the pan using the parchment and remove the parchment. Cut in half lengthwise, then cut each half into thirds, for 6 even egg slices.
6. Split each lavash in half (Trader Joe’s lavash is pre-perforated for easy splitting). Spread a thin layer of light cream cheese on each half, then place one egg slice in the center.
7. Fold one side of the lavash over the egg, then roll it up burrito-style. Wrap tightly in plastic wrap or foil.

Storing and Freezing

To store: Keep the wrapped wraps in the refrigerator for 3- 4 days. They’re ready to grab and reheat whenever you need breakfast.

To freeze: Wrap each one tightly in plastic wrap or foil, then place in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. Thaw overnight in the fridge before reheating, or reheat straight from frozen and add a few extra minutes.

How to reheat:

• Skillet (recommended): Heat a dry, nonstick skillet over medium-high heat. Place the wrap in the skillet, and toast for about 2-3 minutes per side, until warmed through. The dry skillet with a cover gives you the best texture — a slightly crisp outside with a warmed-through center — without drying out the eggs.
• Microwave: Heat for 30-45 seconds. This is the fastest option, but the skillet method is recommended for the best texture.

Recipe tips

• Amazon has 9×13 pan parchment liners that are great for lining the baking dish if you don’t mind spending a little extra for convenience. I use a glass baking pan, but metal works too.
• I highly recommend toasting the wraps in a dry non-stick skillet or cast-iron skillet for the best texture.
• These are best consumed within 3-4 days, or they will start to get soggy in the fridge.

More breakfast meal prep recipes

• Crispy Steak and Egg Breakfast Burritos
• High-Protein Southwest Breakfast Skillet
• Ham Spinach Quiche with Hashbrown Crust
• Meal Prep Egg McMuffin Copycat Recipe
• Green Chile Breakfast Burritos with Sausage

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