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Egg White Wrap Recipe with avocado, spinach, and tomato

Egg White Wrap Recipe

Soft, thin, high-protein egg white wraps made with liquid egg whites and a little almond flour. These easy low-carb wraps are perfect for breakfast, lunch, meal prep, or your favorite savory fillings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 wraps
Course: Breakfast, Lunch
Cuisine: American
Calories: 55
Ingredients Method Notes

Ingredients
  

  • 1 cup liquid egg whites
  • 2 tablespoons finely ground almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder optional
  • Black pepper to taste
  • Light cooking spray or a little oil

Method
 

  1. Add the egg whites, almond flour, salt, garlic powder, and black pepper to a mixing bowl. Whisk until smooth.
  2. Let the mixture rest for 2–3 minutes, then whisk again before cooking.
  3. Heat an 8-inch nonstick skillet over medium-low heat. Lightly coat the pan with cooking spray or a small amount of oil.
  4. Pour about 1/4 cup of the egg white mixture into the skillet. Tilt the pan immediately to spread the mixture into a thin, even circle.
  5. Cook for 1 1/2–2 minutes, or until the surface is mostly matte, the edges begin to release, and the center is set.
  6. Carefully slide a thin spatula underneath the wrap and flip it.
  7. Cook the second side for 15–30 seconds, just until set. Do not overcook.
  8. Transfer the wrap to a plate and repeat with the remaining mixture to make about 4 wraps.

Notes

  • Keep the skillet at medium-low heat to prevent rubbery wraps.
  • Do not overcook the second side.
  • Use approximately ¼ cup batter per wrap.
  • Wait until the first side is completely set before flipping.
  • Lightly grease the skillet to prevent sticking.
  • Avoid overfilling the wraps, especially with wet sauces or vegetables.
  • For meal prep, cool completely and place parchment paper between the wraps before refrigerating.