Egg White Wraps

Ingrédients

• 1/3 cup Egg Whites (equivalent 3 eggs, split)
• 2 1/2 tablespoons Almond Flour
• 1/8 teaspoon Xanthan Gum

Préparation

1. 1

   In a medium bowl, whisk vigorously egg whites and almond flour until well combined.

2. 2

   Warm an 8-inch non-stick pan over medium-high heat. Grease pan with olive oil spray.

3. 3

   Pour the egg white mixture evenly onto the pan.

4. 4

   Cook 2-3 minutes on medium heat until the sides get crispy and it's easy to slide a long flat spatula under the wrap.

5. 5

   Flip and cook for 30 seconds on the other side.

6. 6

   Slide on a plate and cool down before adding any of your favorite wrap fillings - scroll up in the post for filling ideas.

7. 7

   Fill when the wraps are cold, don't fill more than 30 minutes before serving or the wrap cracks.

8. 8

   --- Storage ---

9. 9

   Store leftover wraps for up to 3 days in the fridge on a sealed plate.

10. 10

    Don't freeze egg white wraps.