These easy egg white wraps are soft, flexible and made with just 4 simple ingredients. They're a quick low-carb alternative to regular tortillas and can be filled with your favourite breakfast or lunch fillings. Ready in minutes, they're an easy way to turn egg whites into a light, protein-packed wrap.

P.S. You will love my sushi tacos recipe next time.

Jump to:

• 🥚 What are egg white wraps?
• RECIPES TO TRY NEXT TIME
• ❤️ Why this recipe is budget-friendly
• 💪 Are egg white wraps good for you?
• 🥄 Egg white wrap ingredients
• 👩🏼‍🍳 How to make egg white wraps
• How do I separate egg whites?
• How to use egg white wraps
• Egg white wraps vs tortillas
• 📝 Tips and tricks
• ❓FAQS
• Make-ahead, storage, and reheating

🥚 What are egg white wraps?

Egg white wraps are thin, flexible wraps made primarily from egg whites and cooked in a skillet, similar to a very thin omelet. They're a low-carb alternative to traditional tortillas and can be filled with your favorite breakfast or lunch fillings. When cooked correctly, they stay soft and flexible enough to fold or roll without breaking.

RECIPES TO TRY NEXT TIME

❤️ Why this recipe is budget-friendly

Simple Ingredients
Egg white wraps are made with in-expensive everyday ingredients, so there's no need to buy specialty low-carb wraps or tortillas.

Great for Leftover Egg Whites
They're also a handy way to use leftover egg whites from recipes that only require the yolks, helping reduce food waste.

💪 Are egg white wraps good for you?

Egg white wraps can be a lighter alternative to traditional flour tortillas. They're naturally low in carbohydrates and provide protein from the egg whites. What you fill them with will also affect the overall nutrition of your wrap.

🥄 Egg white wrap ingredients

4 LARGE EGGS: Separate the eggs and use the whites for the wraps. Save the yolks for another recipe.

MILK: Helps loosen the egg whites slightly so they're easier to spread into a thin wrap. Water can also be used.

SALT AND PEPPER: Add to taste. You can also add your favorite herbs or seasonings.

OIL: Use a small amount to lightly grease the skillet and prevent the wraps from sticking.

👩🏼‍🍳 How to make egg white wraps

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Prep the Ingredients: Separate the egg whites from the yolks (you can save the yolks for another recipe—don’t let them go to waste!). Whisk the egg whites in a bowl with the milk, salt, and pepper until frothy.

Heat the Pan: Heat a non-stick skillet over medium heat. Lightly coat the pan with cooking spray or a tiny bit of oil or butter.

Cook the Wraps: Pour half of the egg white mixture into the pan and gently swirl the pan to spread it into a thin, even layer. Cook for 1–2 minutes, until the surface is set and the edges begin to lift. Carefully flip with a spatula and cook for another 30 seconds, or until cooked through but still soft and flexible.

Repeat: Transfer the cooked wrap to a plate and repeat with the remaining egg white mixture to make 2 egg white wraps.

How do I separate egg whites?

Crack the Egg: Gently crack the egg and open it over a clean bowl.

Separate: Carefully pass the yolk between the two shell halves, allowing the egg white to fall into the bowl below.

Alternative: You can also let the egg white slip through clean fingers while holding the yolk, or use an egg separator.

Tip: Separate each egg over a small bowl before adding the white to the rest. This makes it easier to remove any pieces of shell or yolk without spoiling the whole batch.

How to use egg white wraps

Egg white wraps are incredibly versatile and work for breakfast, lunch, or a quick snack. Once cooked, simply add your favorite fillings, fold or roll, and serve.

• Breakfast: Avocado, cheese and scrambled eggs.
• Turkey & Avocado: Sliced turkey, avocado, lettuce and tomato.
• Veggie: Spinach, mushrooms, tomato and feta.
• Chicken: Sliced chicken, lettuce and your favorite low-carb sauce.
• Smoked Salmon: Smoked salmon, cream cheese, cucumber and fresh herbs.

Egg white wraps vs tortillas

Egg white wraps are a high-protein, low-carb alternative to traditional flour or corn tortillas. They’re lighter and contain fewer carbohydrates, making them a great option for breakfast, lunch, or a quick protein-packed snack. They’re also naturally gluten-free when made with the simple ingredients in this recipe.

📝 Tips and tricks

• Use a non-stick pan: This makes the thin wraps much easier to flip without tearing.

• Grease the pan lightly: A small amount of butter or oil is enough to prevent sticking.

• Keep them thin: Swirl the egg white mixture around the pan immediately, just like making a crepe.

• Don't flip too early: Wait until the surface is mostly set and the edges begin to lift.

• Use a wide spatula: This makes flipping the wrap much easier without breaking it.

• Let them cool before filling: The wraps become easier to handle as they cool slightly.

❓FAQS

Make-ahead, storage, and reheating

MAKE-AHEAD

Prepare egg white wraps in advance and let them cool completely before storing.

STORAGE

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Place in a freezer-safe bag or container, separated by parchment paper, for up to 1 month.

REHEATING

Microwave: Heat in short intervals, about 15-20 seconds, until warm.

Skillet: Reheat in a non-stick skillet over medium heat for 1-2 minutes per side until warmed through.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

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