Weekend Brunch Round 4: Spinach & Feta Wrap a la Starbucks

Although the big block of feta I had leftover from the Greek Scramble has been shrinking bit by bit, I wanted to think of another way to use it up; well, other than the cracker – feta- mouth approach. The last time I got my hair cut, I remember my stylist asking me about making these Starbucks spinach feta muffin or scone thingies at home. I had no idea what the hell she had been talking about at the time, but as I was contemplating my feta usage, the memory popped back into my head and I thought “yes, that’s what I’ll make!”.  So off to the interwebs I went in search of these mystical Starbucks baked goods. What I ended up discovering was something even better! Apparently Starbucks also sells these breakfast wraps that are packed with spinach, feta, an egg white omelet and some other junk, challenge accepted Starbucks.


After taking a look through the ingredient list and getting past all those weird ingredients (fungal amylase? sulfur dioxide? Huh?) it wasn’t too difficult to decipher what the basis of the wrap was. First up we had a sun dried tomato cream cheese. Why have I not thought of making this before? Talk about a bagel topper of magical proportions, I’d even contemplate giving up my bagel with peanut butter for this option….well, maybe, peanut butter is pretty tough to beat in terms of slathery goodness. I could have made my own cream cheese but let’s not go overboard here, instead I went with my old friend Tofutti and blended in some herbs, tomatoes and tomato paste for extra flavor.


Then there was the issue of the egg omelet. I know there are plenty of recipes for vegan omelets out there, I even have a few, but I’ve got a confession to make. I’ve never made a vegan omelet before out of fear of royally forking it up. Yeah, I’m an omelet wimp. It’s the same reason I’ve never made crepes, I can just sense that it will end in disaster and me having a hissy fit. So instead, I gave into my fears and made some tofu egg patties. These were crazy easy to make, all you do is slice up some tofu, mix together a combination of tofu scramble flavors and broth, pour on and bake. Since egg whites don’t have a whole lot of flavor anyway, I didn’t go crazy with the flavorings. I cut my tofu pretty big in the photos, and I thought they were a little too thick, so I adjusted the size in the recipe….in case you end up wondering why mine look different.

Roasted tomatoes are pretty straight forward, and they add mucho flavor to these wraps but if you want to skip the extra step, just go with raw tomatoes. Add some spinach and some of that incredible almond feta and you’ve got yourself a knock off Spinach and Feta Breakfast Wrap. They’re pretty darn tasty too, P even gave them a 9 out of 10 on his taste o meter. Now I invite you to go make these wraps and happily tell Starbucks to suck it 😉


Author: The Vegan Cookbook Aficionado


  • 8 – 8” whole wheat or gluten-free wraps
  • Baby spinach
  • Crumbled Almond Feta
  • Sun Dried Tomato Cream Cheese (recipe below)
  • Tofu Egg (recipe below)
  • Roasted Tomatoes (recipe below)


  • 2/3 cup non-dairy cream cheese
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 1/3 cup oil-packed sundried tomatoes
  • 1/4 cup loosely packed fresh basil
  • 1/2 teaspoon dried oregano
  • Salt & pepper


  • 350g block extra-firm tofu
  • 1 teaspoon black salt
  • 1/2 teaspoon mustard powder
  • 1/4 cup vegetable broth
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon oil
  • 2 tablespoons nutritional yeast
  • Salt & pepper


  • 4 Roma tomatoes, sliced in half, seeds removed
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • Salt & pepper


  1. In a food processor or blender, combine the cream cheese, garlic and tomato paste, puree until smooth. Add the sun dried tomatoes, basil, oregano, salt and pepper, puree briefly to incorporate the ingredients. Keep in fridge until ready for use.
  2. Preheat oven to 375 degrees F.
  3. To make the tofu egg, drain and press the extra-firm tofu, slice lengthwise into 4 pieces and then divide in half, there will be 8 pieces. Mix together the broth, black salt, mustard powder, onion powder, garlic powder, nutritional yeast, salt and pepper. Coat tofu with mixture and place in 9×13 baking pan, then pour remaining mixture over the tofu so that it’s evenly coated.
  4. Bake the tofu for 20 minutes, flip and bake for 20 minutes more, liquid should be absorbed and tofu slightly browned.
  5. While the tofu is baking, mix all of the tomato ingredients together in a bowl. Place tomatoes cut side down on a lined baking sheet, bake for 30 to 40 minutes. Tops should be wrinkling and starting to brown. Let cool slightly and transfer to a paper towel lined plate.
  6. To assemble: Take one whole wheat wrap, spread 2 tablespoons of the sun dried tomato cream cheese onto a wrap, top with crumbled feta, spinach, roasted tomatoes and tofu egg. Roll up tightly, tucking in the ends midway through rolling. Cut in half and serve.


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