SPINACH EGG WRAP

If you're a fan of the Starbucks Spinach Egg Wrap but can't enjoy it due to dietary restrictions like dairy or gluten, fear not! Today, I'm here to share a delightful copycat recipe that not only caters to those dietary needs but also promises to satisfy your taste buds. Get ready to embark on a culinary journey as we recreate the magic of this delicious wrap in the comfort of your own kitchen.

Ingredients

- 1 egg

- 2 egg whites

- A handful of fresh or frozen spinach

- 1 almond flour tortilla

- 1/2 cup julienne sun-dried tomatoes

- Avocado oil for cooking

Directions

1. The Egg Mixture

To kickstart this delectable journey, let's begin with the heart of our Spinach Egg Wrap – the egg mixture. In a bowl, crack one whole egg and add two egg whites. Give them a quick whisk to create a smooth, creamy mixture. The use of egg whites keeps the wrap lighter and healthier.

Now, it's time to introduce some greens to the mix. Whether you prefer fresh spinach or have some stored in the freezer, it's all good. Toss a generous handful of spinach into the egg mixture, letting the vibrant green color infuse your creation.

2. Prepping the Tortilla

Next, you'll need a small omelet pan. Heat it over medium heat, and when it's nice and warm, place your almond flour tortilla in the pan. Cook it for about 30 seconds on one side. This step adds a wonderful nutty flavor to the tortilla while keeping it gluten-free. 

3. Building the Wrap

Once the first side of your tortilla is nicely cooked, place it on a plate. In the same pan, add a touch of avocado oil to prevent sticking. Now, gently pour your spinach-infused egg mixture into the pan, ensuring it spreads evenly. As the eggs start to set, it's time to add a burst of flavor.

Sprinkle your julienne sun-dried tomatoes right on top of the eggs. These tomatoes provide a burst of sweetness and tanginess, balancing out the earthy spinach and creamy eggs perfectly.

4. Assembling Your Wrap

As the eggs approach about 75% done, it's time for the grand finale. Carefully lift your almond flour tortilla and place it directly on top of the eggs and sun-dried tomatoes. This step allows the tortilla to meld with the eggs, creating a harmonious union of flavors and textures.

Now, using a spatula, gently fold the tortilla over the eggs, forming your Spinach Egg Wrap. Press it down slightly to ensure everything sticks together.

5. Serve and Enjoy

Slide your beautiful creation onto a plate, and there you have it – a dairy and gluten-free Spinach Egg Wrap that rivals your favorite Starbucks treat. The almond flour tortilla adds a delightful crunch, while the spinach and sun-dried tomatoes provide a burst of freshness and flavor. It's a wholesome and satisfying breakfast option that doesn't compromise on taste.

This recipe is not only a perfect solution for those with dietary restrictions but also a delicious and nutritious breakfast for anyone looking to start their day with a tasty, homemade treat. Plus, it's a testament to how simple substitutions can transform a beloved classic into something even more special.

So, the next time you're craving the Starbucks Spinach Egg Wrap but need a dairy and gluten-free alternative, whip up this copycat recipe. Your taste buds will thank you, and you'll have a new favorite breakfast option in your culinary repertoire. Enjoy!