Vegan Starbucks Spinach Feta Wrap
Transform your lunchtime routine with this homemade Vegan Starbucks Spinach Feta Wrap—an inspired twist on the café classic that's 100% plant-based and packed with flavor. A creamy tofu "feta" made with extra-firm tofu, tangy lemon juice, nutritional yeast, and aromatic garlic powder perfectly mimics the original's cheese filling, while sautéed spinach and juicy sun-dried tomatoes add vibrant freshness. Wrapped in warm, pliable whole-grain tortillas and lightly browned for a toasted finish, this vegan wrap is a healthy, protein-rich option that's ready in just 30 minutes. Ideal for meal prepping, quick lunches, or satisfying cravings for your favorite Starbucks treat, this recipe proves you can enjoy gourmet café vibes from the comfort of your kitchen.
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Recipe Information
Ingredients
- 200 grams Extra-firm tofu
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 1 tablespoon Olive oil
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 2 cups Spinach
- 4 pieces Sun-dried tomatoes (packed in oil, drained)
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pieces Whole-grain tortillas (vegan and large)
Instructions
Press the tofu for 10 minutes to remove excess water. Use a clean kitchen towel or paper towel and place something heavy on top.
Crumble the pressed tofu into a medium bowl and add lemon juice, nutritional yeast, olive oil, apple cider vinegar, oregano, garlic powder, and a pinch of salt and pepper. Mix well to create a 'feta-like' texture. Set aside.
In a skillet over medium heat, sauté minced garlic in a small drizzle of olive oil for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook until wilted, about 3 minutes. Add a pinch of salt and pepper to taste.
Chop the sun-dried tomatoes into small pieces and stir them into the spinach mixture. Remove from heat.
Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
Assemble the wraps by spreading a layer of tofu 'feta' across the center of each tortilla. Top with the sautéed spinach and sun-dried tomato mixture.
Fold the sides of the tortilla toward the center, then roll tightly from the bottom up to create a wrap.
Place the wraps seam-side down in a skillet over medium heat and cook for 1-2 minutes on each side to lightly brown and seal the wrap.
Slice the wraps in half and serve warm. Enjoy your vegan spinach and tofu wrap!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 5.1 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1441 mg | 111% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
