Description
These egg white wraps let you wrap up your favorite taco or burrito fillings without all the carbs from regular tortillas. These keto friendly homemade wraps are so simple to make and they’re a great source of protein!
Ingredients
- Eggs, egg whites, or liquid egg whites
- Optional: Black and cayenne pepper to taste
Instructions
- Prepare eggs:
- Liquid egg whites – just shake box before pouring.
- Whole eggs – crack into a small cup, scramble.
- Egg whites: crack egg carefully, sift yolk back and forth between shell halves, letting white pour into a cup while keeping the yolk separate.
- Repeat with each egg to fill cup with egg whites only, discard yolks.
- Put a small frying pan on the stove over medium heat, drizzle with avocado oil.
- Pour just enough egg to cover the bottom of the frying pan, and then stop.
- Cook until egg solidifies enough to flip (usually you will see bubbles come through the top), then flip – carefully – (it can be a little difficult due to how thin it is).
- Cook until egg is firm and golden brown on edges, remove from heat, and fill with desired wrap ingredients!
Notes
I suggest frying with avocado oil due to its high smoke point, but you can use olive oil or any oil you normally use for cooking.
For optimal nutrition, try to buy pasture raised (and organic if possible) eggs. I recommend Vital Farms or Pete and Gerry’s.
For the perfect sized wrap I like using two whole eggs, or three egg whites, or egg beaters just pour until you have a good layer at the bottom of your pan.
Nutritional info is for 2 egg whites and 1 teaspoon of avocado oil.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap