Egg White Wraps
These egg white wraps are a splendid high-protein, low-carb alternative to regular tortillas, and are perfect to use as a base for your homemade burritos and wraps.
They're naturally gluten-free and dairy-free too, and come together in just minutes. Load them up with some spicy Italian sausage, shredded lettuce and some marinated tomatoes to whip up a quick meal.
Anything that makes my mealtimes easier is a BIG win for me, so of course, I keep trying new basics and essentials that I can prep over the weekend.
So far, I've tried making homemade breadcrumbs to use for crumb coating, some cheese tortellini for quick pasta nights and even some crispy tortilla strips to top over my soups and stews. And it was those packaged tortillas that inspired me to try making them from scratch, but in a better-for-you format.
Quick Look
- 🔪Prep time: 5 minutes.
- ⏲️Cook time: 5 minutes.
- 👪 Servings: 4
- 📋Main ingredients: Eggs, black peppercorns, garlic, oil.
- ♨️Cooking method: Whisk ingredients together 🡢 spread into a pan 🡢 cook on both sides 🡢 remove and serve.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Use as a base for your wraps, slather on some garlic avocado spread, fill some homemade chicken deli meat and your choice of sauces and fillings!
Jump to:
What's So Great About the Recipe?
- They're super quick and easy to make. You'll need just 5 minutes to prep for everything.
- They're so customizable! Sprinkle some garlic parsley salt or spice them up with some homemade jalapeno flakes- they'll turn out delicious every single time!
- They're perfect for those with dietary restrictions.
Recipe Ingredients
Eggs whites: If you're using whole eggs, start with room temperature eggs. You'll need to crack the eggs and separate the whites from the yolks- we'll be needing only the whites here.
Protein powder: To lend the wraps some elasticity. You can also use almond flour if you want to.
Seasonings: I used some salt and black pepper- just a little, for the warmth. You can use an infused salt like mixed herb salt too!
Oil: Any cooking oil with a high smoke point, ideally avocado oil.
See recipe card for quantities.
Substitutions & Variations
- Experiment with different seasonings to add flavor to the egg white tortillas. I love using my mixed herb seasoning, or just a bit of onion powder and some red pepper flakes.
- For a nice bit of cheesy flavor, add some shredded Parmesan into the mix. If you're sensitive to dairy, nutritional yeast is a good alternative- I used it while making my vegan Parmesan croutons too.
How to Make Egg White Wraps
Step 1: In a jar, combine the egg whites, protein powder and seasonings.
Step 2: Blend using a stick blender until you get a uniform mixture.
Step 3: Grease a nonstick pan with a bit of oil or cooking spray and spread the mixture on it in a thin layer.
Step 4: Cook over low heat for a minute, then carefully flip it over and continue cooking.
Step 5: Remove and place on a clean plate and let it cool down completely.
Step 6: Use immediately or store for later.
💭Top Tip
Use up the leftover egg yolks to make egg yolk confit.
Tips & Tricks to Nail the Recipe
- To make things quicker, you can just use a box of liquid egg whites instead of cracking the eggs and separating the whites.
- Don't over-whisk the egg mixture. Just a quick blend is fine- you only need a smooth, uniform mixture.
- Cook the egg white tortillas on low heat, and take them off the pan as soon as they appear done. This way, they'll still be nice and soft.
- Try using seasonings like homemade everything bagel seasoning, some lemon pepper seasoning or even just a dash of celery salt or jalapeno salt to try different flavor variations of the wraps.
- If you don't mind the carbs, you can swap the protein powder for some oat flour or whole wheat flour.
- You can also bulk up the wraps by adding some Air Fryer dehydrated peppers. They can absorb some of the moisture and lend a beautiful pop of color to the egg wraps.
How to Use Egg White Wraps
Fill up your egg white wraps with your choice of fillings to make a quick breakfast or lunch. My personal favorite way to enjoy them is to fill them up with some Air Fryer shredded chicken, spoon some cashew basil pesto, avocado butter spread or sweet pepper relish over it, and top it with some shredded lettuce.
To make vegetarian wraps, use fillings like hummus, quick pickled red cabbage, pickled shredded carrots or sliced avocados.
Troubleshooting and FAQs
Your leftover egg white wraps can be stored in the refrigerator for up to 4 days. Just use a clean, airtight container or cover them with plastic wrap.
Yes, you can! Simply stack them on each other with a parchment paper sheet between each wrap, transfer to a freezer bag and freeze!
Yes, you absolutely can! The only difference is that the nutritional values (specifically fat) of the wraps will change slightly.
More Essential Recipes
Looking for other recipes like this? Try these:
If you tried this egg white wraps or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Egg White Wraps
Ingredients
- 3 egg whites
- 1 tablespoon protein powder
- ½ teaspoon oil
- Salt to taste
Instructions
- In a jar, combine the egg whites, protein powder and seasonings.
- Blend using a stick blender until you get a uniform mixture.
- Grease a nonstick pan with a bit of oil or cooking spray and spread the mixture on it in a thin layer.
- Cook over low heat for a minute, then carefully flip it over and continue cooking.
- Remove and place on a clean plate and let it cool down completely.
- Use immediately or store for later.
Notes
- To make things quicker, you can just use a box of liquid egg whites instead of cracking the eggs and separating the whites.
- Use up the leftover egg yolks to make egg yolk confit.
- Don't over-whisk the egg mixture. Just a quick blend is fine- you only need a smooth, uniform mixture.
- Cook the egg white tortillas on low heat, and take them off the pan as soon as they appear done. This way, they'll still be nice and soft.
