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–+ servings

Egg White Tortilla Wraps (Low Carb, Gluten-Free)

Marla Hingley
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Servings 10

Ingredients
  

  • 1/3 cup coconut flour
  • 1 ½ cups egg whites
  • ½ cup water

Instructions
 

  • 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!

Notes

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
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