Egg White Wraps
These easy egg white wraps are an Egglife copycat recipe perfect to use for any wraps or as a substitute for tortillas. Great for an easy breakfast burrito, quick lunch; just add favorite fillings!
Servings: 3 wraps
Calories: 66kcal
Ingredients
- 8 large egg whites
- 8 teaspoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat a medium non-stick skillet (8-inch skillet) over medium heat.
- While the pan is heating combine the egg whites, cornstarch, salt and pepper in a blender. Blend until frothy (approximately 1 minute).8 large egg whites, 8 teaspoons cornstarch, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Spray the non-stick pan with some non-stick spray. Pour ⅓-cup of the egg white mixture into the preheated skillet. Swirl to coat the bottom of the skillet. 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. Remove from heat.
- Repeat with remaining egg mixture. NOTE: if the mixture separates before cooking, briefly blend to mix again before cooking more of the egg mixture.
Notes
How to Store
We recommend storing these in a gallon ziploc bag separated by parchment paper in the refrigerator for up to 4 days.
Nutrition
Calories: 66kcal | Carbohydrates: 6g | Protein: 10g | Fat: 0.2g | Saturated Fat: 0.003g | Sodium: 534mg | Potassium: 146mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 7mg | Iron: 0.1mg