How do I flip the egg-white wraps?

Use a spatula to gently flip the wraps to avoid breaking them. Make sure the wrap is set and the edges are lifting before attempting to flip.

What spices can I add to the wraps?

Try garlic powder, smoked paprika, onion powder, chili powder, dried herbs or a small pinch of cayenne pepper. You can also keep them plain if you're using strongly flavored fillings.

Why do my egg white wraps tear?

Egg white wraps can tear if they're flipped before they've completely set or if they're made too thin. Use a good non-stick pan, cook over medium-low to medium heat and wait until the edges lift before flipping.

Can I freeze egg white wraps?

Yes. Allow them to cool completely, separate the wraps with parchment paper and freeze them in an airtight container or freezer bag. Thaw before reheating.

Egg White Wraps (Easy Low-Carb Recipe)

Name: Egg White Wraps (Easy Low-Carb Recipe)
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 4 large egg whites; 2 teaspoons milk or water; 1/4 teaspoon salt; Black pepper, to taste; Oil or butter for frying

Description

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 favorite breakfast or lunch fillings. Ready in minutes, they're an easy way to turn egg whites into a light, protein-packed wrap.

Ingredients

Scale

4 large egg whites
2 teaspoons milk or water
1/4 teaspoon salt
Black pepper, to taste
Oil or butter for frying

Cook Mode Prevent your screen from going dark

Instructions

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 the egg white mixture into the pan, swirling it around to create a thin layer. Cook for 1-2 minutes until the edges begin to lift and the surface sets. Flip it carefully with a spatula and cook for another 30 seconds.
Repeat & Stack: Repeat the process with the rest of the egg whites to make 2 wraps, depending on the size of your skillet. Enjoy!

Notes

🥚 HOW DO I SEPARATE EGG WHITES? 1. CRACK THE EGG: Tap it gently on a bowl to crack it open. 2. SEPARATE: Hold the egg over the bowl and pass the yolk back and forth between the shell halves, letting the white fall into the bowl. ALTERNATIVE-- Use your hands to let the white slip through your fingers or use an egg separator.

How do I know when the warps are ready to flip?

Patience is key here. The edges of the wrap start to lift from the pan and look set rather than runny.
The surface of the wrap looks mostly dry and is no longer shiny or liquid.
Typically, this takes about 1-2 minutes on the first side.

Prep Time: 2 minutes
Cook Time: 3 minutes
Category: Breakfast
Method: Stove Top

Nutrition

Calories: 45 kcal
Sugar: 1 g
Fat: 1 g
Carbohydrates: 1 g
Protein: 7 g