The convenience of a handheld wrap cannot be underestimated. Whether you’re eating breakfast on the go and want to wrap up a classic bacon, egg, and cheese combo or you need to pack a lunch, or you’re looking for a way to make low carb, high-protein enchiladas, fajitas, or even lasagna, then this recipe is for you!
Be sure to read the instructions before you start. The texture of the mixture affects the outcome as does the cooking and cooling method, so trust me on that.
Other than that, it’s three simple ingredients! I’ve provided a few flavor alternatives here, but I’m sure you guys will get creative and come up with some amazing combinations on your own. When you do, please share on social media and tag me! @Cookingketowithkristie on Instagram or @Simply Keto Kristie Sullivan on Facebook. Can’t wait to see what you guys do with this simple base recipe.
Low carb Egg White Wraps
- 6 tablespoons egg whites (carton or 3 fresh large whites)
- 2 tablespoons egg white protein powder (click for the one I use)
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Mix the egg whites, egg white powder, and xanthan gum in a tall jar like a wide-mouth Mason jar. Use the whip attachment on an immersion blender to whip the eggs to a thick, creamy liquid, about 30 seconds. The mix should be thick, but pourable. The goal is to whip air into the mixture to thicken it.
- Sprinkle in the seasonings and whip once more to combine.
- Heat a small 8” skillet to low heat. When the skillet is hot pour ⅓ of the mixture into the pan. Pour slowly and then tilt the pan to cover the entire bottom of the skillet. The mixture will puff up a bit as it cooks so distribute the mix thinly.
- As the egg white cooks, it will naturally loosen from the pan. Depending on the heat you’ve used this takes only 20-30 seconds. Use a wide spatula to flip the wrap and cook for 10-15 seconds on the other side until dry, but not browned.
- Place the wrap on a cooling sheet to cool to room temperature. When cool, place parchment paper between the wraps and store in the refrigerator in an airtight container or freezer bag.
If the wraps curl on the edges, they are slightly over done. If the wraps are sticking to the pan and difficult to flip, be patient. When they are done, they will loosen from the pan. Start by checking the edges before trying to flip. When the edges are loose, the wrap is close to being ready. Additional flavors Southwestern (omit the salt, onion powder, and garlic in the recipe above)
¼ teaspoon chili powder
¼ teaspoon paprika
⅛ teaspoon cumin
⅛ teaspoon garlic
⅛ teaspoon onion powder
¼ teaspoon salt Everything (omit the salt, onion powder, and garlic in the recipe above)
1 tablespoon of Everything bagel seasoning Rye (include the salt, onion powder, and garlic in the recipe above)
2 teaspoons caraway seeds Italian (include the salt onion powder, and garlic in the recipe above)
2 teaspoons of Italian seasoning