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–+ servings
egg white wrap rolled up as a wrap

Egg Wraps

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 wraps
Calories 191kcal

Ingredients

  • 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
US Customary - Metric

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!

Notes

  1. The flour makes these slightly less eggy and adds a bit of flavor. You don't need it, but we prefer it!

Nutrition

Calories: 191kcal | Total Carbohydrates: 1g | Protein: 11g | Fat: 15g | Sodium: 416mg | Fiber: 0.03g | Sugar: 0.3g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com