Copycat Egglife Egg White Wraps
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These copycat Egglife Egg White Wraps are easy to make, totally tasty, and low carb friendly!! All you need are 3 simple ingredients and a hot skillet and you’re in business. Use them for breakfast, lunch, snacking, and even dessert. My egg wrap recipe can be used in so many different ways… have fun and get creative!
Egglife Egg White Wraps
I’m on a low-carb kick! I’m never one to back away from a challenge, so coming up with low-carb and keto-friendly recipes has been super fun for me.
Next up on my list was to come up with a good substitute for regular wraps. I know one thing a lot of people miss when going keto is bread… which I totally understand!!
Enter, my copycat recipe for Egglife egg white wraps! I tried the store-bought version recently, and it hit me — I could totally make these myself!
They’re light, they’re fluffy and oh-so versatile. You can fill these guys with pretty much anything you’d like, from meat to seafood to veggies and more!
My latest obsession is actually a dessert wrap made with yogurt and fruit. YUM.
You know what else is pretty awesome about this egg white wrap recipe? It comes together in just 7 minutes, prep time included!!
Ingredient Notes and Substitutions
- Egg Whites – The key ingredient for your egg wrap recipe! Opt to use extra-large eggs — if you only have smaller eggs on hand, increase the amount from 3 to 4.
- Salt – Adds a touch of flavor and helps strengthen the egg whites themselves, which will give you a better texture!
- Xantham Gum – Also helps with the texture, and works as a binder to hold the egg wraps together.
You should able to find it in the baking aisle at the grocery store, but if you can’t, I would check online. - Optional Seasonings – You can certainly make your wraps without any seasonings so that they pair with a variety of other foods, or you can add some seasonings.
If you know you’ll use them for a savory egg wrap recipe, a bit of Italian seasoning goes a really long way!
Or, add some cinnamon and erythritol for a touch of sweetness for dessert wraps.
Tips and Tricks to Make the Perfect Egg White Wrap Recipe
- A blender makes things easier!
I can’t say enough good things about using your blender to make your Egglife egg white wraps.
Not only will it give you the texture you’re looking for, but it also makes cleanup so easy.
You can technically use an electric hand mixer if that’s all you have on hand, but you do run the risk of making a bit of a mess. If you have a blender, use that instead!
- Blend until frothy.
When blending the egg whites, make sure to pulse until they become frothy.
This helps incorporate air into the batter, which will result in much lighter and fluffier wraps!
- Make the wraps as thin as possible.
Use a silicone spatula to spread the egg white mixture as thin as possible — thinner wraps will be more flexible, and easier to roll or fold without breaking.
If they’re too thick, you won’t be able to use them for making all of those delicious wraps I know you have in mind. Thinner is better… at least in this egg white wraps recipe!
- Cook over low.
I know most of you are used to cooking over medium-high heat (or at least medium), but low heat really is best for this egg white wrap recipe.
Cooking the wraps over low ensures they’ll cook evenly without browning too quickly.
It also gives you more control over the cooking process — and will give you the texture you’re after without burning your wraps!
Prep Ahead
- Separate the egg whites
Kitchen Tools You Will Need
- Blender – A high-powered blender is a must in every kitchen!
- Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
There are seriously SO many ways to use this copycat Egglife egg white wraps recipe! You can think of them as your new favorite low-carb wrap option.
Load them up with lemon chicken salad, tuna salad, ground beef, or even just some yummy roasted veggies!
They work super well for breakfast burritos and as taco shells, or create a dessert wrap and fill them with Greek yogurt, sliced fruit, and a drizzle of honey for a healthy option.
You can really get creative with these you guys!! I’ve even used them as a crust for homemade pizzas. The sky is the limit!
Storing and Reheating
This egg white wrap recipe yields about 5 wraps. If you don’t use them all right away, store leftovers in a large Ziploc bag in the fridge for up to 1 week.
You can enjoy these hot or cold. To reheat, place the wraps between 2 damp paper towels on a large plate and microwave for about 20 seconds, or until heated through.
Egg Wrap Recipe FAQ
If you don’t have any xanthan gum on hand, or can’t find it at the supermarket, you can try other thickeners like guar gum or psyllium husk powder.
Keep in mind that the texture and consistency of the wraps may vary slightly depending on what you use.
No, they won’t go soggy as long as you follow the instructions exactly for this egg white wraps recipe.
That said — just like with regular tortilla wraps — if you add super watery fillings to the wrap it could get a bit mushy. Something to keep in mind as you figure out what to use your wraps for!
I find that Egglife egg white wraps have a fairly neutral taste. However, you will get a slightly eggy aftertaste… it’s only natural, as eggs are the main ingredient!
Absolutely! Allow the wraps to cool completely, then stack them with a piece of parchment paper in between each wrap to keep them from sticking.
Place in a freezer-safe container or bag, and freeze for up to 1 month. Let them thaw in the fridge overnight, or microwave them for a few seconds until warmed through.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Egglife Egg White Wraps
Ingredients
- 3 extra-large egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon xantham gum
- optional: Italian herb seasoning, cinnamon and erythritol (1 teaspoon)
Instructions
- To a blender add the egg whites. Pulse until frothy to break up the egg whites.
- Add in the salt and xantham gum. Pulse again to combine. Result will look like stiff egg whites.
- Heat a 12 inch skillet over low heat and spray with non-stick spray.
- Use a 1/4 cup measurement to add egg mixture to the skillet. Use a rubber spatula to spread and smooth out the egg white mixture as thin as possible into a circle. Allow to cook for about 3 minutes, bottom will start to turn golden brown.
- Use a spatula to flip and finish cooking on the other side another 3 minutes.
- Repeat with remaining batter.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2024
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This recipe was incredibly easy to follow and the wraps turned out amazing! My new favorite breakfast go-to.
Hi Grace!
So glad you enjoyed!
TSRI Team Member,
Devlyn