Egg White Wraps
Recipe courtesy of Amy Stevenson for Food Network Kitchen

Egg White Wraps

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  • Level: Easy
  • Total: 35 min (includes resting time)
  • Active: 20 min
  • Yield: 10 wraps
These wraps are dairy-free, gluten-free and lower in carbs and calories than a traditional tortilla or wrap, plus they offer 3 grams of protein per serving. You can make them ahead and store them in the refrigerator for any time you need a wrap. Use the wraps for quesadillas and burritos or tuck sweet or savory brunch options inside and serve as crepes. You can even cut them into strips and use them as a substitute for cooked pasta strands. Feel free to customize the batter with herbs or spices to your taste.



  1. Add the egg, egg whites and 1 1/2 cups cool water to a blender and blend until smooth. Add the gluten-free flour blend and 1/2 teaspoon salt and blend on high until completely smooth. Allow the batter to rest for 15 minutes.
  2. Heat a large nonstick skillet over medium heat (but do not let it get too hot). Brush lightly with oil. While holding the skillet with one hand, ladle about 1/4 cup of the batter into the center and rotate the skillet so the batter coats the entire bottom. (If there is some open space not covered by the batter, dribble in a little more to fill the space.) Cook until the edges just begin to curl, about 1 minute. Flip and cook the second side for about 30 seconds. Remove to a plate. Repeat with the remaining batter, letting the skillet cool off heat for about 15 seconds in between so the batter doesn’t set too quickly when poured.
  3. Use immediately or refrigerate in an airtight container for up to 4 days. Eat them straight from the refrigerator (as a wrap with deli meat or other fillings) or reheat them like a tortilla (in a nonstick skillet).