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The Best Egg White Tortilla Wrap Recipe -Easy

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This easy egg white tortilla recipe has 31 calories per tortilla and only 3.3 grams of carbs. You blend the ingredients in a high-speed blender and cook them in a frying pan. These light homemade egg wraps are perfect for filling with eggs, cheese, avocado, turkey, or any of your favorite fillings! They’re light, high-protein, and delicious!

Egg white tortillas

Egg white wraps are the newish lunch obsession and many people eat these on the Keto Diet. These are similar to egglife wraps. They are perfect for a gluten-free diet to replace bread or a wrap. You can fill the tortillas with leftover shredded chicken, sauteed onions and green bell peppers, sauteed eggs, cheese or veggies and add a dollap of sour cream or guacamole.

These are also the perfect wrap for a breakfast burrito. I like these better than using liquid egg whites as the egg whites are fresh!

What you’ll love about this recipe:


  • EASY RECIPE WITH 4 GRAMS OF PROTEIN
  • SIMILAR TO EGGLIFE WRAPS
  • LOW CALORIE AND LOW CARB – Great option for weight loss!
  • GLUTEN-FREE
Egg Whites, Cornstarch and Salt and pepper for egg white wraps recipe

Recipe Ingredients

You’ll need the following ingredients to make this egg wrap!

Ingredients for egg white tortillas
  • 8 egg whites, or 1 cup egg whites
  • 8 teaspoons cornstarch
  • ½ teaspoon salt
  • Black pepper to taste, optional

How To Make Egg White Tortillas- Step by Step

  1. Preheat a frying pan or 8-inch skillet to medium-high heat.
  2. Place the egg whites, cornstarch, salt, and pepper into a blender and blend until fluffy,
    about 1 minute.
  3. Spray a frying pan or non-stick pan with cooking spray or wipe with olive oil, and pour about ¼-⅓ cups of the egg white mixture into the pan. Gently tilt or shake the pan to spread the egg-white mixture evenly.
  4. Cook each side until golden, about 1-2 minutes each side. You can flip it with a large spatula.
  5. Remove from heat. Use it as a wrap for a salad, for tacos, or whatever you’d like


Expert Tips

  • The easiest way to remove an egg yolk from an egg is to crack it into a small bowl and then scoop out the yolk with a spoon. This is the least messy and easiest way I have found!
  • If you don’t want to use cornstarch, you may omit it, but your tortillas will be very fragile and may tear. Another alternative would be to use xanthan gum. For 8 egg whites, you would need ¼ teaspoon of xanthan gum.
  • These will keep in the refrigerator covered for up to about 4 day
  • For extra flavor, you can add a sprinkle of onion powder or garlic powder

Storage

Egg white wraps will keep in the refrigerator in an airtight container for up to 4 days. You can separate each tortilla with a piece of parchment paper to prevent sticking.

Additions and Substitutions

Another alternative would be to use xanthan gum. For 8 egg whites, you would need ¼ teaspoon of xanthan gum.

Frequently Asked Questions about Egg White Tortilla Wraps

How do I store egg white wraps?

Wrap your egg white tortilla wraps in plastic wrap and store in the refrigerator for up to 4 days.

What are egg white tortillas?

Egg white tortillas are egg wraps made with whipped egg whites and cornstarch fried in a frying pan.

Are egg wraps safe for celiacs?

Homemade egg white tortilla wraps are 100% gluten-free and safe for celiacs and those on a gluten-free diet.

Can I use xanthan gum instead of cornstarch in egg white tortillas?

Xanthan gum is a perfect alternative to cornstarch. However, some people don’t digest xanthan gum as well as others.

I hope you loved this Egg White Tortilla. If you make it, leave a rating so I know you liked it!

Egg white tortilla with breakfast

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Egg White Tortilla Wrap Recipe -Easy!

Egg white tortilla with breakfast
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This easy egg white tortilla recipe has 31 calories per tortilla and only 3.3 grams of carbs. You blend the ingredients in a high-speed blender and cook them in a frying pan. These light homemade egg wraps are perfect for filling with eggs, cheese, avocado, turkey, or any of your favorite fillings! They’re light, high-protein, and delicious

  • Author: Sherie Friedlander
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 Minutes
  • Yield: 7 Servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 8 egg whites, or 1 cup egg whites
  • 8 teaspoons cornstarch
  • 1/2 teaspoon salt
  • Pepper to taste, optional

Instructions

  1. Preheat a frying pan to medium heat.
  2. Place the egg whites, cornstarch, salt, and pepper into a blender and blend until fluffy,
    about 1 minute.
  3. Spray the pan with a little cooking spray and pour about ¼-⅓ cup of the egg white
    mixture into the pan. Gently tilt or shake the pan to get the egg-white mixture to spread
    out evenly. Cook each side until golden, about 1-2 minutes each side.
  4. Remove from heat. Use it as a wrap for a salad, for tacos, or whatever you’d like!

Notes

    • The easiest way to remove a yolk from an egg is to crack it into a small bowl and then scoop out the yolk with a spoon. This is the least messy and easiest way I have found!

    • If you don’t want to use cornstarch, you may omit it but your tortillas will be very fragile and may tear. Another alternative would be to use xanthan gum. For 8 egg whites, you would need ¼ teaspoon of xanthan gum.

    • These will keep in the refrigerator covered for up to about 4 day

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