Egg White Wraps

These Egg white Wraps are the best low-carb, high-protein wrap 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.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1In a medium bowl, whisk vigorously egg whites and almond flour until well combined.
2. 2Warm an 8-inch non-stick pan over medium-high heat. Grease pan with olive oil spray.
3. 3Pour the egg white mixture evenly onto the pan.
4. 4Cook 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. 5Flip and cook for 30 seconds on the other side.
6. 6Slide on a plate and cool down before adding any of your favorite wrap fillings - scroll up in the post for filling ideas.
7. 7Fill when the wraps are cold, don't fill more than 30 minutes before serving or the wrap cracks.
8. 8--- Storage ---
9. 9Store leftover wraps for up to 3 days in the fridge on a sealed plate.
10. 10Don't freeze egg white wraps.