These homemade Egg White Wraps are easy to make and a fantastic low calorie wrap for favorite fillings. They are great for sandwich wraps, soft tacos, breakfast wraps and so much more. Perfect for a low calorie diet. 1 Weight Watchers Point.
If you've ever tried Egglife Egg White Wraps this egg white wrap recipe is a homemade version! They are easy to make and slightly thicker than Egglife which helps them stay intact when filling them with your favorite fillings. Only two simple ingredients are needed.
Each egg white wrap has 10 grams of protein making them a protein-packed way to start a busy morning. Regular egg whites or liquid egg whites can be used. Egg white wraps recipes are endless in possibilities. You can use them in a classic flour tortilla recipe or wherever you'd use a wrap.
Try them for a breakfast burrito, or for a quick meal with lean deli meat, shredded chicken, sliced vegetables. They are perfect for an easy lunch instead of using regular tortillas.
What makes this skinny?
Egg whites. They have 18 calories and 4 grams of protein per egg white. That's a great nutritional value. When compared to light wraps or tortillas you can't beat these.
Recipe Ingredients Notes
Full ingredients in the printable recipe card at the end of this post.
- Egg Whites. You'll need 8 egg whites (no yolks) or 1 cup of egg whites from a carton.
- Cornstarch. This helps the egg white tortillas stay intact. Without it they are fragile and more likely to tear.
- Kosher salt and black pepper. For seasoning.
How to make it
STEP 1. Preheat
Heat a medium non-stick skillet (8-inch skillet) over medium heat.
STEP 2. Blend
While the pan is heating combine the egg whites, cornstarch, salt and pepper in a blender (photo 1). Blend until frothy (approximately 1 minute) (photo 2).
STEP 3. Cook
Spray the non-stick pan with some non-stick spray. Pour ⅓-cup of the egg white mixture into the preheated skillet (photo 3). Swirl to coat the bottom of the skillet (photo 4).
Cook until golden (1-2 minutes per side) using a pliable spatula to gently slide underneath to flip over halfway through cooking and remove from the pan (photo 5). Remove from heat.
Repeat with remaining egg mixture. NOTE: if it separates while cooking, briefly blend to mix again before cooking more of the egg mixture.
Use different spices. For Mexican flavors you could add some taco seasoning or Mexican seasoning, cumin, red pepper flakes or chili powder. Love a Mediterranean flavor? Italian seasoning or Herbes de Provence are a great choice. Basically you can add favorite spices that will work with the ingredients you are using with the egg wraps.
Substitute xanthan gum instead of cornstarch. If preferred you can use xanthan gum instead of cornstarch. This is a binder often used in gluten-free cooking. You'll use ¼-teaspoon per 8 egg whites. NOTE: Some people find xanthan gum to create a gummy texture and that it disagrees with their digestion.
Use unflavored protein powder. You can also use protein powder as a binder. This will increase the calories and also the protein. If you want to do this use 2 tablespoons instead of the cornstarch and be sure to use unflavored protein powder.
Making larger wraps. If you want a large wrap you can follow the recipe using a 12-inch non-stick skillet. We recommend increasing the egg mixture to ½ cup or more to allow it to be thick enough to roll when it is done. If made with ⅓-cup it will be very thin like a crepe and more fragile.
How to use them
You can use these however you'd use regular wraps or tortillas.
How to Store
We recommend storing these in a gallon ziploc bag separated by parchment paper in the refrigerator for up to 4 days.