These egg wraps are a zero carb and grain free alternative to traditional tortilla wraps! Fill them with your sandwich favorites like salads, deli meats, and more.
If you’ve made our keto tortillas or flatbread before, you are in for a treat with these homemade egg wrap recipes.
Egg wraps are a kind of flatbread/tortilla that uses beaten eggs as their base, instead of flour or grains (like low calorie or flourless wraps).
They are great for stuffing with your favorite fillings and enjoyed as you would any sandwich!
Recipe highlights
Inspired by the popular Egg Life Wraps, these egg tortilla wraps are so much more delicious, easy, and affordable. We used to make these all the time when we were following a keto diet and even after that they are still a staple!
- They need two ingredients. Does water even count as an ingredient? If you add seasonings or mix-ins, that will change.
- It’s easy to customize. You’ve probably seen store-bought wraps coming in flavors such as spinach or with seeds and these work the same. Simply blend them through.
- Low carb. Eggs are naturally high in protein and have virtually zero carbs. As they are the main ingredient, this recipe is great if you are watching your carb intake.
How to make egg wraps
This simple egg wraps recipe is so easy to make and works as it blank canvas: you can flavor it up any way you like.
Fill it with whatever your heart desires for the ultimate quick and easy lunch or snack.
- Eggs. Room temperature.
- Water. Optional, but I like to add a few spoonfuls of water to thin out the eggs which makes the batter easier to flip. Also, water makes them that much more durable too.
- Seasonings. Salt, pepper, Italian seasoning, etc.
- Mix-ins. Blend through some spinach (like in our spinach wraps) or sweet potato (like in our sweet potato tortillas). You can also make them cheesy by adding your favorite shredded cheese.
Start by whisking or blending the eggs, water, and seasonings together. If using spinach or another mix-in, blend that through too.
Next, generously grease a non-stick pan and place over medium heat. Once hot, pour in the egg mixture then generally move the pan around so the egg touches the sides. Let the mixture cook for 1-2 minutes, or until the sides start to crisp up.
Now, using a rubber spatula, move around the pan lifting up the egg mix from the pan. Carefully flip the wrap and cook the other side for another minute.
Remove the wrap from the pan and let it cool slightly, before adding your favorite fillings.
Can I use egg whites?
Yes! If you’d like to make egg white wraps, simply swap out the whole eggs for 6-8 large egg whites. Alternatively, you can use egg whites from a carton and if so, use a full cup of it.
Ways to use an egg wrap
Use an egg wrap the same way you’d use any wrap out there. You can use them in making Greek or salad wraps, or even as a quesadilla.
I like to spread avocado on them, along with some cheese and leftover protein (chicken breast, salmon, and steak are all fabulous options) for a high-protein sandwich.
if you omit the seasonings, you can use spreads in them too, like almond or cookie butter, Nutella, or some honey peanut butter.
- Grease the pan generously. You MUST grease the pan or skillet with some oil or cooking spray. Even the best non-stick pans will be difficult to work on without some cooking fat.
- Use a rubber spatula to flip. Rubber VS metal spatulas! The rubber kind is so much easier to flip foods with (think pancakes and croquettes) without them breaking apart. They also don’t scratch.
- Be patient. This is the kind of delicate recipe where you need to give the egg mixture time to cook. Flipping it too early may result in the wraps breaking in half.
- Use room temperature eggs. Cold or refrigerated eggs are more uneven when cooked on a skillet or pan.
Storage instructions
To store: Leftover egg wraps can be stored in the refrigerator, covered, for up to five days. Bring them to room temperature before adding fillings/using them as a wrap.
To freeze: Place the cooled wraps in individual ziplock bags for quick grab-and-go meals or snacks.
More fun recipes using eggs
Savory breakfast
Frittata
Savory breakfast
Over Easy Eggs
Savory breakfast
Turkish Eggs
Savory breakfast
Sous Vide Egg Bites
With barely any carbs and tons of protein, egg wraps are a fantastic way to substitute a wrap or tortilla, especially if you are on a low calorie or low carb diet.
Each egg wrap has just 142 calories.
While not as sturdy as a whole egg wrap, the ones made from only the whites can be used in the same way. Because they are flexible, they are great to hold your favorite sandwich fillings.
Egg Wraps
Ingredients
- 4 large eggs room temperature
- 2 tablespoons water
- 1/4 teaspoon salt optional
Instructions
- In a high speed blender, add your eggs, water, and optional seasonings. Blend until completely combined. Alternatively, you can whisk it by hand.
- Generously grease a non-stick skillet or pan and place over medium heat. Once hot, pour half the egg mixture in. Move the pan around so it reaches the perimeter.
- Cook the egg mixture for 2-3 minutes, or until the edges begin to bubble. Using a rubber spatula, carefully flip the wrap. Cook for another minute, before removing from the pan.
- Let the wrap cool for a minute before adding your favorite fillings.
Notes
Nutrition
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Good one!
Good recipe, I use egg wraps a lot. I’m so glad I found this recipe with 2 ingredients. Thank You.
I made the spinach version, and I was so pleasantly surprised at how they held up and weren’t overly eggy to use as a wrap!!! I love that I’m not eating any type of flour, getting way less carbs and greens too! Thank you for sharing!
Made these egg wraps; didn’t know they were that simple to make and I had all the ingredients on hand. I added spinach to mine. Great recipe, thanks!