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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 minutes
Cook Time 5 minutes
Servings 2 persons
Calories 123kcal
Author FoodFaithFitness


  • 3 egg whites
  • 4 tbsp almond flour
  • ½ tsp xanthan gum
  • 1 tsp olive oil


  • 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!


  • 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.


Calories: 123kcal | Carbohydrates: 4g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 96mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Calcium: 33mg | Iron: 1mg