Egg White Wraps

Don't settle for boring old cornmeal tortillas with all their unwanted carbs! Try the light and fluffy, protein-packed world of Egg-White Wraps.

Prep Time 5

Cook Time 5

Servings persons

Calories 123kcal

Author FoodFaithFitness

Ingredients

3 egg whites
4 tbsp almond flour
½ tsp xanthan gum
1 tsp 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 on MEDIUM-HIGH then add the egg white mixture. Make sure to coat the pan with a thin layer of the egg white mixture to get the best result.
Cook the wraps for 3 minutes on each side until browned but not crispy. Transfer the wraps on a cooling rack or plate and let them cool down.
Fill the wraps with your favorite filling once they are cold. Enjoy!

Notes

If you leave the filling too long in the wraps, they will soften and might break.
To avoid overly thick wraps, don't whip the egg whites for too long. Also, pour the egg white mixture in a thin layer into the pan to get the best results.
Don't overcook your egg white wraps. They will get dry and won't be easy to form and roll into wraps.

Nutrition