Pliable like a tortilla, without the carbs and gluten, these egg wraps are changing the lunch time game by making things healthier, yet equally as delicious. Only 2 ingredients and 10 minutes of your time are required, here’s how to make an egg wrap you’ll absolutely love!
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What are egg wraps made of?
These egg wraps come together with just 2(!!) ingredients, and a few add ons, if you choose to use them. Here’s what to know before diving in:
- Eggs: opt for room temp eggs, especially if using flour, as the ingredients will blend together more easily.
- Water will make these a bit more airy.
- Flour: although you can skip for keto wraps, we love whisking in a bit of flour. It takes down the egg-y flavor (if you’ve made many keto bread recipes, you know what I’m talking about!) while making the consistency a bit lighter.
- Salt, or your favorite seasoning. Sprinkle in whatever you’re craving, think Italian seasoning, garlic powder, maybe even some curry powder if that’s the direction you’d like to take.
Looking for a different kind of low carb wrap?
If you’re over eggs, or just not a fan of their flavor, know there are dozens of low carb ways to make wraps. Like these (legit!) keto tortillas, cheese taco shells, cabbage wraps, or cucumber wraps.
How to Make Egg Wraps
These are incredibly easy, I promise. The only trick is not pouring too much batter into the pan on the first wrap (too much batter = 1 super thick egg wrap, and 1 really small wrap). Here’s how:
- Whisk ingredients together.
- Spray your pan with cooking spray or drizzle and evenly distribute your oil. I find a nonstick pan works best here.
- Add half the batter, and twirl your pan around to make a wrap (i.e. you don’t want cracks or holes, try filling them in by rotating the pan and allowing the batter to move around).
- Once the first side has set, flip using two spatulas and sear the second side.
- Allow your egg wrap to cool before filling.
See how to make these Egg Wraps on TikTok.
How to Use an Egg Wrap
Think of these as a traditional tortilla, and fill them with all your favorite ingredients. Here are some ideas for you:
- Breakfast wraps: with crisped bacon, cheddar cheese, and roasted vegetables.
- Chicken salad wraps: with fresh lettuce, diced tomatoes, and maybe some red onions too.
- Sandwich wraps with deli meat, cheese, veggies, and sauce (pesto + eggs are a match made in heaven, be sure to check out my pesto eggs!).
- Burritos, with meat (we love this instant pot chicken tinga), and all your favorite taco filling ingredients. Think salsa, sour cream, shredded lettuce, black beans, and cheese.
Are egg wraps healthy?
This depends on your goals and dietary restrictions. Eggs are super high in protein, and fat, while remaining low carb. If you’re gluten free, keto, paleo, or just trying to save a few carbs, these egg wraps are a great option.
More Egg Recipes You’ll Love
- Best Deviled Eggs
- Frittata
- Crustless Quiche
- Keto Breakfast Casserole
- Avocado Egg Salad
- Baked Eggs
- Cottage Cheese Eggs
Egg Wraps
Print Recipe Pin RecipeIngredients
- 4 large eggs room temp work best
- 2 tablespoons water room temp
- 1/4 teaspoon kosher salt
- 1 teaspoon flour optional (see notes)
- 1 tablespoon avocado oil
Instructions
- In a medium bowl, whisk together the eggs, water, salt, and flour if using.
- Heat a medium sized non-stick over medium heat. Add a splash of oil and swish around to coat the pan. Add half of the egg mixture to the center of the pan, then carefully twirl the pan around so the eggs are in a thin and even layer, without any holes or cracks.
- Cook for about 2 minutes, or until the edges start to curl slightly and the bottom looks cooked. Use 2 rubber spatulas to flip (this part is tricky and takes some practice!). Cook on the other side for about a minute. Remove cooked egg wrap to a plate and cook the second wrap.
- Allow the wrap to cool, then fill as you would a traditional wrap, and enjoy!
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Lindsey’s Tips
- The flour makes these slightly less eggy and adds a bit of flavor. You don’t need it, but we prefer it!
I would like to try these. What flour do you recommend? I am allergic to wheat, so was thinking coconut flour or almond flour.
Hi Helene! You actually don’t need the flour, so I would skip, as coconut and almond won’t achieve the same thing as regular flour. Hope you enjoy!