Egg White Wraps (2 Ingredients, 12g Protein)

These Egg White Wraps are the best low-carb, high-protein wraps packed with 12 grams of protein per serving. Plus, they are gluten-free and ultra-flexible, perfect for carrying any of your favorite lunch food including vegetables, cheese, or meat.

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I have a passion for wraps recipes like my Coconut Flour Wraps, Almond Flour Wraps, or Flaxseed Wraps. Now, time for this 12-gram protein wrap made with egg whites.

Ingredients and Substitutions

The best way to make an egg-white wrap is to use two simple ingredients.

• Egg Whites – I like egg white cartons because you can measure them with precision. However, if preferred, you can crack eggs split the egg whites from the yolks, and use the egg yolks to make a keto lemon curd for example.
• Almond Flour – Almond flour is a healthy, low-carb flour but you can also use oat flour for a higher-in-fiber option with less fat.

How To Make Egg White Wraps

1. First, in a small mixing bowl whisk the egg whites with salt and pepper. Then, whisk in the almond flour.
2. Warm an 8-inch skillet with olive oil over medium-high heat.
3. When the surface of the pan is warm, add the egg white mixture and cook until the sides start to dry out and crisp.
4. Slide a long flat spatula under the egg white wrap and flip. Cook for an extra 30 seconds on the next side then slide on a clean cold plate.

Filling Suggestions

These wraps can be filled with any of your favorite lunch wrap fillings. There is no limit to what you can make:

• BLT – Add cooked bacon, lettuce, and tomatoes.
• TLT – Cooked turkey slices, lettuce, and tomatoes.
• Caprese Wrap – Add tomatoes, balsamic, spinach, and fresh mozzarella.
• Ham and Cheese – Roll with sliced ham and cheddar or Emmental cheese.
• Vegetarian Wrap – add roasted red bell pepper, baby spinach leaves, pesto, and avocado.

Depending on your health goals, you can add anything in a wrap made from egg whites.

Rolling Tips

Whether you are making an egg white wrap or a classic flour tortilla recipe, there are easy rules for filling and rolling to perfection.

1. Place the wrap on a large piece of parchment paper.
2. Spread the sauce first like mayonnaise, guacamole, or hummus.
3. Add flat ingredients – baby spinach leaves, cured ham, or turkey slices.
4. Add bulky ingredients on the wrap, centered – like cucumber sticks, avocado slices, or tomato slices.
5. Now, roll using the parchment paper to hold the wrap without breaking.

Store the rolled wrap in the fridge for about 20 to 30 minutes then slice them. You can slice immediately as well, but the egg wrap is more fragile and breaks easily.

Allergy Swaps

Below I lusted some allergy swap if you need:

• Nut-Free – You can replace the almond flour with 1/2 tablespoon of coconut flour for a low-carb keto option. Or, you can replace the almond flour with the same amount of oat flour or arrowroot flour.

Storage Instructions

These egg wraps can be stored for up to 3 days in the fridge on a plate covered with a silicone lid or filmed with kitchen wrap. Also, don’t fill the wraps more than 30 minutes before lunch, especially if you add watery ingredients like tomatoes. This will prevent the wraps from getting soft and breaking. Note that egg white, even cooked, shouldn’t be frozen as their taste and texture gets pretty gummy and chewy.

Frequently Asked Questions

Below are the most common questions about this recipe.

More Healthy Wrap Recipes

If you love healthy tortillas and wraps, try some of the below: