Stay energized and on track with easy-to-make Egg-White Wraps, even on the busiest of mornings.
Mornings can be chaotic, especially during the workweek when time feels like it’s slipping away. As tempting as grabbing a fast food breakfast or a sugary muffin may be, those options often leave you feeling sluggish by mid-morning. Enter egg-white wraps—your new go-to for a fast, healthy, and satisfying breakfast that won’t weigh you down. Packed with protein and customizable to your taste, these wraps come together in minutes, making them the perfect solution to busy mornings. Fill these delicious wraps with your breakfast fillings of choice, and you’re on your way to starting your morning energized and full.
Are egg-white wraps healthy?
These egg-white wraps are a nutritious and wholesome choice, especially for those seeking a low-carb, high-protein alternative to traditional breakfast wraps. Egg whites are an excellent source of lean protein, with little to no fat, making them a heart-healthy option. Almond flour is rich in healthy fats, fiber, and vitamin E, while being naturally gluten-free. A small amount of xanthan gum is used to provide structure without adding significant calories. Finally, olive oil adds a dose of healthy fats to round out a well-balanced diet. Overall, this recipe is a great choice for anyone looking for a filling, energy-boosting breakfast.
Do I have to include xanthan gum?
Xanthan gum is not strictly required to make egg-white wraps, but it does play a helpful role in improving the texture and structure of the wraps. As a natural thickening agent, xanthan gum helps bind the ingredients together, giving the wraps a smooth consistency that makes them easier to fold and roll without tearing. Without it, the wraps might be more fragile and difficult to work with, especially since almond flour can sometimes result in a more crumbly texture. So while an optional ingredient, ultimately xanthan gum does improve this recipe. Did you try making egg-white wraps without it? Let us at FFF know how it went!
How to make ahead and Store
After allowing the egg-white wraps to cool completely, layer them with parchment paper to prevent sticking. Store in an airtight container or resealable bag and put them in the fridge for up to 4 days. For longer storage, egg-white wraps will keep in the freezer for up to 3 months. When you’re ready to enjoy, simply let the wraps thaw in the fridge overnight.
serving suggestions
Egg-white wraps are incredibly versatile and can be filled with a wide variety of ingredients to suit your mood. For a savory option, try adding lean protein like grilled chicken, turkey, or tofu, along with fresh vegetables such as spinach, bell peppers, tomatoes, and avocado. You can also include a bit of cheese, like feta or mozzarella, for creaminess, or perhaps a light spread of hummus or guacamole.
If you’re looking for a more traditional breakfast wrap, scrambled eggs, sautéed mushrooms, cheddar cheese, and breakfast sausage make a flavorful combination. To round out your meal, enjoy a side of fruit salad or Greek yogurt. That’s the beauty of these delicious egg-white wraps—they go with just about anything!
Ingredients
- 3 egg whites
- 4 tablespoons almond flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon olive oil
Instructions
- In a bowl, combine the almond flour and xanthan gum.
- Whisk the egg whites into the flour mixture until well combined.
- Heat the olive oil in a small skillet over medium-high heat, then add enough egg white mixture to make your first wrap. Make sure to coat the pan with a thin layer of the mixture to get the best result.
- Cook the wraps for 3 minutes on each side until lightly browned but not crispy. Transfer the wraps to a cooling rack or plate and let them cool down.
- Fill the wraps with your favorite filling once they have cooled. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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