homemade spinach egg white and feta pesto wraps
Manufacturing shortages who?
If you’re a Starbucks regular, you probably recognize the Sorry, but we’re all out speech when you pop into the drive thru expecting breakfast but instead leaving empty handed (and possibly hangry). I assure you that 99% of these outages are not the fault of the employee: no one is so blatantly disregarding inventory by not ordering shit, there’s just not shit to order. So stop being a dick to service workers.
Rather, grab your meal prep by the horns and make some of these better than the cafe Homemade Spinach Egg White and Feta Pesto Wraps. I like very little of Starbucks’ food, but if I’m desperate I’ll grab one of these for a quick snarf, sometimes with avocado spread if it’s available. Don’t resort to desperation, though. Think ahead and keep a bag of these in your fridge to munch on all week.
Just like their corporate cousins, these are a perfect breakfast, lunch, or midday nibble. Chili roasted tomatoes, pesto, soft scrambled egg whites, and a little spoonful of avocado for extra creaminess. Way less sodium packed and even better tasting. Let’s go.
Roast Them ‘Maters
The roasted tomatoes are really key in the wraps. I use my standard chili-roasted method for a kick of spice, but otherwise the formula is simple: olive oil, garlic, shallot, fresh oregano, salt, and pepper. Toss some cherry tomatoes in this blend and bake until slightly burst.
When moving them into a bowl, try to drain some of the liquid out. Don’t want them too mushy.
While the tomatoes go, I scramble the egg whites. I keep cartons in my fridge all the time since I eat them like a frenzied maniac for breakfast (with salty avocado toast, fuck yeah). If you prefer to separate whites from yolks in whole eggs, you’re looking at 12-14 eggs. I don’t usually need a bunch of yolks at hand in my fridge, so I just buy the whites. These are my favorite.
For these wraps, I melt a little butter in a skillet and pour in the whites once the pan is nice and hot. Cook undisturbed a couple minutes, then sprinkle some fresh dill overtop and gently push the whites around until firmed up, but still soft and supple. The whole process takes about 5 minutes.
A New Age of Wrap
If you plan to make homemade pesto (really recommend my feta pesto for this, it’s to kill for), whip it up after the eggs are done. Otherwise, store bought is just fine. By the time the eggs and pesto are ready, the tomatoes are probably done or close to done. Great timing. Pat yourself on the back.
The tortilla size is a matter of preference. Use larger burrito-sized tortillas if you want big fat wraps, or smaller fajita-sized ones for what I consider a nicely assembled nibble. Taco-size won’t work, unless you want breakfast tacos. Street taco is a waste of time.
Whatever you choose, heat them up in the microwave to make them pliable. Then I follow this assembly order:
Pesto, chopped spinach, tomatoes, egg whites, avocado, feta.
Try not to overstuff your tortilla or else you’ll have a salad instead. Which is tasty, just not the desired aesthetic. Fold them up burrito-style, tucking the filling in as you go. I usually secure them even more by rolling them into parchment paper.
If you’re prepping these dudes for the week, store them in a ziptop bag or sealed container – here, I’d definitely recommend you reinforce the shape in parchment or foil. If you want to freeze the wraps, keep the avocado out and store them as above. They keep great for a few months. When you want to eat one, thaw it out and add the avocado as you will. I just find that avocado doesn’t do so well after freezing.
I like one for lunch with a small bag of tortilla chips, maybe some avocado crema if I need a bit more oomph. You can definitely use whole eggs, too. Anticipate about a dozen for an equivalent to the egg white portions. Otherwise, nothing else changes!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
homemade spinach egg white and feta pesto wraps
Ingredients
- 3 cups cherry tomatoes
- 3 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 shallot, minced
- 1 tbsp fresh oregano, chopped
- 1 tsp chili powder
- 2 tbsp butter
- 2 cups egg whites
- 1 tbsp fresh dill, chopped
- 8-10 large flour tortillas
- 1/2 cup basil pesto, homemade or store bought
- 4 cups spinach, roughly chopped
- 4 oz feta cheese
- 1 avocado, diced
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Toss the tomatoes with olive oil, garlic, shallot, oregano, chili powder, and a pinch of salt and pepper. Roast for 12-15 minutes until slightly burst. Let cool.
- While the tomatoes roast, melt the butter in a large skillet over medium. Pour in the egg whites and a pinch of salt and pepper. Cook undisturbed for 2-3 minutes, then sprinkle the dill and gently scramble for another minute until no longer liquidy. Remove to a bowl or plate.
- Warm the tortillas in a microwave for 30-45 seconds until pliable. Spread 1 tablespoon of pesto on the bottom. Add about 1/4 cup of spinach, then tomatoes, egg whites, and avocado. Sprinkle with feta. Tuck the sides in and roll the tortilla like a burrito. Wrap in parchment or foil, as desired, and cut in half. Repeat with remaining wraps.
