If you’re still looking for a low-carb egg white tortilla wrap option (1.3g net carbs), try this soft and tender one!
Whisk together all the ingredients until smooth. Pour about 1/4 cup of batter into a hot non-stick skillet (don’t grease it). Tilt the pan all around to spread batter out to make a larger size wrap.
Once the surface starts to bubble and is set, gently ease all around with a spatula until it releases, then flip. Cook the other side for about a minute (until lightly golden).
Egg White Tortilla Wraps (Low Carb, Gluten-Free)
- 1/3 cup coconut flour
- 1 ½ cups egg whites
- ½ cup water
- Pulse all ingredients in blender or food processor until combined.
- Heat a small skillet over med-high heat, spray with cooking oil or butter, then pour about ¼ cup of mixture into skillet. Swirl it around to spread it out into a even circle. Once edges start to brown and turn up, gently ease all the way around with a spatula to loosen it. It should start to slide freely in the pan, then flip.
- Once the other side starts to move freely in the pan, it’s ready!
-Makes about 10 6” wraps
-1 egg white = 2 Tbsp