Copycat Starbucks Southwest Veggie Wrap

Casey is obsessed with Starbucks Southwest Veggie Wrap. But of course they have discontinued it. She found this recipe for us to try and recreate it … here is how it went.

So let’s start with the list of ingredients. We had a hard time finding salsa tortillas, so we used jalapeño cheddar and sun-dried tomato tortilla wraps. But it was when you started to read the instructions of how to make them, where things got interesting. Why you may ask? Well, because that’s when you were to have carrots, onions and green peppers. Well they were not on the list of ingredients so we did not have them all LOL. And then the directions don’t mention when to make and add the eggs or add the potatoes. So basically what I am telling you, is don’t follow the above recipe LOL.

We started by roasting the potatoes. The oven was heated to 400 degrees and potatoes were cubed. In a glass baking dish they were tossed with olive oil, salt, pepper, chili powder, onion powder, garlic powder and parsley. We roasted them for about 20 minutes, until they were golden and soft. Onions and carrots were chopped up and sautéed in butter and oil. Seasoned them with salt, pepper, chili powder, onion powder, garlic powder and parsley.

Next, the cans of black beans were strained and added to the pan. After a few minutes, the potatoes were added. Last item that was added was the beated eggs. The ratio of potatoes to eggs was a bit off. The potatoes over powered. I think next time, one of them will be kept separate so have a more even distribution of filling.

On the wraps, we spread half whipped cream cheese and the other half with jalapeño cream cheese. Add filling, topped with cojita cheese and rolled the up. We put them in the oven for about 10 minutes to get them warm and a crispy outside. We ate them with salsa and sour scream on the side. They were pretty delicious overall. Casey said they didn’t taste like the Starbucks wrap, but they were still a hit! We made enough to freeze some and have them on hand for quick breakfasts. We will make these again, and do some things differently so stay tuned!

Live to Eat,

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