Low Carb (Egg White) Wrap

If you’re still looking for a low carb 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).


Low Carb (Egg White) Wrap
Serves: 10
  • ⅓ cup coconut flour
  • 1 ½ cups egg whites
  • ½ cup water
  1. Pulse all ingredients in blender or food processor until combined.
  2. 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.
  3. Once the other side starts to move freely in the pan, it’s ready!
These wraps will rip easily – suggest to use a piece of wax paper to assemble/eat the wrap from. Also if you use cheese, put it right next to the wrap as it will act as a bit of ‘glue’ to help keep it from ripping.
-Makes about 10 6” wraps
-1 egg white = 2 Tbsp

[hr]Keto-Friendly Recipe


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