Egg White Wraps

What makes this recipe different?

• Other recipes for egg wraps use almond flour to add thickness and stability. Using almond flour adds too many extra unnecessary carbohydrates to the recipe.
• Some people are sensitive to xanthan gum and could experience stomach upset, gas, and bloating from this ingredient. In that case, use protein powder to make this egg white wrap recipe is zero carbs, nut-free, and xanthan gum free.
• Unlike the Egglife Egg White Wraps, making your own wraps is less expensive. 

How to use egg white wraps

While the potential uses for these egg white wraps are truly limitless (just think of all the sandwich combinations you love!), here are a few easy ways to use them:

• To replace tortillas in enchiladas, tacos and quesadillas.
• As a sandwich wrap to hold all of your favorite sandwich fillings (try a Reuben or Philly cheesesteak filling).
• Cut into strips and use as the noddles in keto lasagna.
• For a breakfast burrito, fill the wrap with scrambled eggs, diced onions, crumbled bacon, and cheese.

Filling ideas

If you are making a sandwich wrap using your homemade egg wraps, try adding these inside:

• Avocado, mozzarella, pesto – Spread 1 tablespoon of pesto onto the egg white wrap. Then top with 1/4 sliced avocado, a roasted red pepper and a few slices of mozzarella cheese. Add fresh basil for extra flavor. Roll up and enjoy.
• Bacon, lettuce, tomato – For a simple BLT wrap, spread a tablespoon of mayonnaise on the egg wrap. Top with green lettuce, sliced tomato and a couple strips of cooked, crispy bacon. Roll up and enjoy.
• Spicy peanut chicken – Mix 1 tablespoon peanut butter with 1 teaspoon grated ginger, 1/4 teaspoon chili flakes, 1 teaspoon sesame oil and a squeeze of lime juice. Stir in cooked shredded chicken. Add to wrap along with shredded carrot, lettuce and julienned cucumber. Roll up and eat.
• Breakfast wrap – For a quick on the go breakfast, spread on butter, bacon or sausage, cheddar cheese and scrambled eggs. Roll the wrap and enjoy.

Best way to roll an egg wrap

If using your egg wraps as a sandwich wrap, it’s best to make them larger using an 8-10″ skillet. This may require you doubling or tripling the recipe, depending on how many egg wraps you want to make.

To perfectly roll a wrap:

1. Place the egg wrap on a piece of parchment paper.
2. Add any sauce or spreads.
3. Top with ingredients to the center of the wrap.
4. Roll using the parchment paper to tightly hold the wrap together without breaking.

Storage information & Meal prep instructions

These wraps are super quick and simple to make ahead, so you can use them all week long.

After making your wraps, place them on a plate to cool. To store the egg white wraps, place a parchment circle sheet or wax paper in between each wrap. Store them in a Ziploc bag in the refrigerator for up to 5 days.

Freezing is not recommended.