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Egglife Copycat Egg White Wraps

Delicious and healthy egg white wraps that can be customized with various flavors, perfect for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Breakfast, Dinner, Lunch
Cuisine: Healthy, Low-Carb
Calories: 50
Ingredients Method Notes

Ingredients
  

For the egg white wraps
  • 1 C Liquid Egg Whites Or liquid eggs, whole eggs, or egg whites.
  • 1/4 tsp Xanthan Gum Or substitute with 2 Tbsp collagen powder or unflavored protein.
  • 0 - 1/4 tsp Kosher Salt 1/4 tsp for plain; adjust for other flavors.
  • 0 - 1/2 tsp Nutritional Yeast Optional, for a cheesy flavor.
  • 1/2 Tbsp Olive Oil Divided, as needed.
  • 1 - 1 1/2 tsp Cinnamon Sugar Substitute with monkfruit for keto.
  • 1/4 tsp Vanilla Extract Or other vanilla derivatives.
  • 1/8 tsp Kosher Salt
  • 3/4 - 1 1/4 tsp Everything But The Bagel Seasoning
  • 1/2 tsp Nutritional Yeast Optional.
  • 1 tsp Italian Seasoning
  • 1/4 tsp Kosher Salt
  • 3/4 - 1 1/4 tsp Taco Seasoning Adjust for taste.
  • 1/2 tsp Nutritional Yeast Optional.

Method
 

Preparation
  1. Add 1 cup of egg whites, 1/4 teaspoon of xanthan gum, and your favorite seasonings into a blender.
  2. Blend on high until the mixture is frothy and foamy.
Cooking
  1. Heat a skillet over medium heat and lightly coat it with about 1/2-3/4 teaspoons of olive oil.
  2. Pour approximately 1/3 cup of the egg white mixture into the pan, swirling it around to form a thin pancake or crepe shape.
  3. Cook for 1-2 minutes until set, then flip and cook for another 1-2 minutes on the other side until fully cooked.
  4. Carefully remove the wraps and place them on a plate or cookie sheet to cool, stacking them with parchment paper in between to prevent sticking.

Notes

Store cooked wraps in a gallon-sized zip-top container. They can last in the fridge for up to a week or in the freezer for up to six weeks. Layer parchment paper between each wrap if freezing.