Egg White Wraps
- Level: Easy
- Yield: 10 wraps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 43
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 7
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 19
- Sodium
- 214
- Total: 35 min (includes resting time)
- Active: 20 min
Ingredients
1 large egg plus 4 large whites
3/4 cup gluten-free flour blend with xanthan gum
Kosher salt
Neutral oil, for the skillet
Directions
- 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.
- 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.
- 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).