stras-bucks spinach feta wrap

It just takes leaving for the tiniest bit to really appreciate home. The weekend was spent in Richardson and Denton dropping off the freshman at school, and nothing makes you love Austin more than a trip to Dallas.  Makes you remember that we live in Texas, and in Texas you get twelve shrimp on a shrimp plate, a rack of ribs that dwarfs the platter it's served on, and a cauldron of queso.  And a margarita.  Just la mère et moi, we managed the affair with minimal tears as we drove away the mammoth rented Expedition required to move all the freshman's stuff (there was no way we were using the air-conditionless dog mobile).

So when you go to Starbucks at 7 in the morning on a sleepy Sunday morning in a quiet suburb, turns out they can make a decent capuccino. Maybe it was the massive storms that kept everyone in bed. Oh well, more foam for me! Since I've been making my own coffee I've also missed out on the coffee giant's spinach feta wraps that are surprisingly perfect. At only 290 calories, it's actually an awesome breakfast that keeps you full on moving day but also won't kill your waistline on a more sedentary weekend.

So what do you do when you find something perfect someone else makes? You steal it and make it yourself!

And you add hatch, just because.

Like all that I share with you, mes amis, this one is BF approved. 

stras-bucks spinach feta wrap
ingredients:
-large wheat tortilla 
-whites of two eggs, lightly scrambled
-spinach
-dash of lemon juice
-diced onion
-diced slow roasted tomatoes
-garlic
-crumbled feta

method:
-sautée diced onions until soft, then add a handful or however much spinach you so desire to the pan, add the dash of lemon juice, a dash of salt, then cover and simmer until the spinach wilts.
-slow roasted tomatoes are slow, and I didn't have any, so I used fresh diced tomatoes and added a bit of garlic, but to get the flavor right, and if you have time to watch paint dry, you're going to need slow roasted or sun dried tomatoes. I sautéed the diced fresh tomatoes with garlic and drained the excess liquid.
-in a small pan, add butter, then cook the egg whites. After pouring the egg whites into the pan, cover an let it sit until the whites set and you can flip it like an egg frisbee.
-place cooked egg whites on the wheat tortilla, add spinach and tomatoes and sprinkle feta crumbles on top. I didn't add enough feta, so err on the side of gluttony. 
-fold burrito style and place edge side down on a baking sheet. Broil for about 1 to 2 minutes. Don't walk away, you have to watch it. Like a s'more, you want the top to be just golden with a little bit of brown.
-it's hatch season! so everything has to have a hatch version! Dice some hot hatch peppers and throw them in when wilting the spinach. The peppers I used weren't hot at all, maybe because I didn't use any seeds, so if you want a kick, throw some in. Instead of feta, I used a hatch monterey jack, because there's just something to me about feta and spicy...nope. And avocado. You gotta add avocado.
-serve with a smattering of dumb jokes and a dash of sarcasm.