Egg White Wrap Recipe
Light, high-protein, zero-carb egg white wraps—perfect for keto, gluten-free, and low-carb meals.
Ingredients
- 1 cup liquid egg whites
- ¼ teaspoon xanthan gum optional
- Salt and pepper to taste
- 1 teaspoon almond flour optional
- Cooking spray or oil
Instructions
- Blend egg whites, xanthan gum, and seasoning.
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour ⅓ cup of the mixture into the pan and swirl to spread evenly.
- Cook for 1-2 minutes, flip, and cook for another 30 seconds.
- Remove from heat and cool on parchment paper.
Notes
- Store in fridge with paper between wraps for up to 5 days.
- Freeze with parchment paper in a sealed bag.