I was waiting for a flight at the Atlanta airport when I noticed a young woman in her 20’s who had just exited a plane. From afar, she gazed up at the familiar green-and-white logo of that ubiquitous Seattle-based coffee giant, stretched out her arms, and screamed, “Sanctuary!” I don’t know where she’d been traveling or how long she’d been away, but I can relate to feeling a little perk in my mood when a branch of this particular establishment appears in my path just when I need it.

Beyond the coffee—mostly decaf for me these days—I’ve become a fan of the food at this coffee chain. One item in particular, a spinach and feta breakfast wrap made with egg whites, is so flavorful and satisfying that I easily forget that it’s classed as a healthier option. The egg whites pack a lot of protein, feta is naturally low in fat, and the green, leafy spinach is loaded with nutrients. One day I ventured to make my own version of this fabulous wrap and it came together in a snap.


  • 3 large egg whites
  • Coarse salt and freshly ground black pepper
  • 2 slices sourdough or other rustic white bread, sliced from a dense bakery loaf
  • 1⁄4 cup loosely packed baby spinach
  • 3 oil-packed sun-dried tomatoes, thinly sliced
  • 1 ounce crumbled feta cheese


  1. Spray a little nonstick cooking spray in a small skillet and heat it over medium-high heat.
  2. Meanwhile, in a large bowl, whisk the egg whites until they’re frothy. Season them with salt and pepper. Pour the egg whites into the skillet and let them cook until they’re set on the bottom, about 1 minute. With a spatula, carefully lift up one side and fold it over, creating a half-moon shape. Continue cooking the omelet, flipping after another minute or so, until it’s cooked through and set. Slide the omelet onto a plate and tent it with foil to keep it warm while you assemble the sandwich.
  3. Heat the panini press to medium-high heat.
  4. Create a little bed of baby spinach on one slice of bread and lay your egg white omelet on top of it. Arrange the sun-dried tomato slices on the omelet and sprinkle the feta on top. Close the sandwich with the other slice of bread.
  5. Grill the sandwich, with the lid closed, until the cheese is softened and the bread is toasted, 4 to 5 minutes.

NOTE: You can easily scale up this recipe to make more servings; just be sure to cook the egg white omelets one at a time.