Go Back
egg white wrap sliced in half showing turkey and vegetable filling
Jonas Mitchell

Egg White Wraps

A high-protein, low-carb wrap made from whipped egg whites — no store-bought box needed, ready in under 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 1 wrap
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup egg whites
  • ½ teaspoon cornstarch or arrowroot flour
  • Salt and pepper, to taste
  • Optional: garlic powder, onion powder, or everything bagel seasoning

Equipment

  • 1 Hand mixer or stand mixer
  • 1 Mixing bowl
  • 1 baking sheet
  • 1 sheet parchment paper
  • 1 Rubber spatula

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray it.
  2. Add egg whites to a clean, dry bowl.
  3. Whip on medium-high speed for 3-4 minutes until stiff peaks form.
  4. Gently fold in the cornstarch and any seasoning.
  5. Spread the mixture onto the parchment in an even rectangle, about 1/4 inch thick.
  6. Bake for 8-10 minutes, until the center is set and edges are lightly golden.
  7. Cool for 2-3 minutes, then peel off the parchment. Fill, roll, and serve.

Notes

For a quicker stovetop version, whip egg whites to soft peaks only (skip the cornstarch), pour into a hot oiled nonstick pan, cook 1-2 minutes, flip, and cook 30 seconds more. Store unfilled wraps in the fridge up to 4 days, or freeze up to 2 months with parchment between layers.
Nutrition (per wrap)
  • Calories: 90 kcal
  • Protein: 18 g
  • Carbohydrates: 2 g
  • Fat: 0 g
  • Cholesterol: 0 mg