Copycat Starbucks Feta Wraps

• servings: Makes 8 Lavash Sandwiche
• total time: 54 minutes

Ingredients

4 cups egg whites

1/2 cup feta cheese, crumbled

1/4- 1/2 cup (depending on preference) sun-dried tomatoes, chopped

1-2 cup (again on preference) spinach, chopped

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

4 lavash breads

8 tbsp cream cheese

Directions

Preheat oven to 375°F.

Prepare Egg Bake:

Pour eggs into a greased 9x13 baking dish.

Top with feta, sun-dried tomatoes, spinach, garlic powder, onion powder, salt, and pepper.

Bake for 25-30 minutes, or until the eggs are set.

Let it cool slightly, then cut into 4 equal parts.

Assemble Sandwiches:

Spread 2 tbsp cream cheese on each lavash bread.

Place one portion of the baked egg mixture on top of each lavash and fold.

Cut each lavash in half to make 8 sandwiches.

Serve:

Enjoy two sandwiches per breakfast for a filling meal!

These can be stored in the fridge and reheated for quick meals!

Storing:

Refrigerator: Wrap each lavash sandwich in parchment paper and place in an airtight container. Store in the fridge for up to 4 days.

Freezer: Wrap each sandwich tightly in parchment paper or plastic wrap, then in aluminum foil, to prevent freezer burn. Place all wrapped sandwiches in a freezer-safe bag or container. Freeze for up to 3 months.

Reheating from Freezer:

Air Fryer: Place a frozen sandwich in the air fryer basket. Cook at 350°F for 6-8 minutes, flipping halfway, until warmed through.

Microwave: Unwrap the sandwich, cover it with a damp paper towel, and microwave on medium power for 1-2 minutes, then increase to full power for an additional 30 seconds, or until heated through.

Oven: Preheat the oven to 350°F. Place the frozen sandwiches on a baking sheet and bake for about 15-20 minutes, until fully heated.

Notes

Just Egg Part:

Arugula, Chard or spinach

Fresh grape tomatoes

Few tablespoons of crumbled feta

10” pyrex pie dish

No onion or garlic powder