Egg Wraps

Change the game with my protein-packed egg wrap recipe. They’re the perfect zero-carb, low-calorie alternative to tortilla wraps!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 143kcal

Author Arman Liew

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

For low carb spinach wraps, swap out the water for 1/4 cup of spinach.

For egg white wraps, use 1 cup of egg whites.

To store: Leftover wraps can be stored in the fridge in an airtight container 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 a freezer bag (with sheets of parchment paper between each), then freeze for up to 2 months. Let them thaw overnight before using.

Nutrition