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Egg White Wraps

These egg white wraps are made by cooking thin, translucent sheets of beaten egg whites in a non-stick skillet until set and lightly golden. They serve as a versatile, sturdy vessel for fillings, offering a light and protein-packed alternative to traditional bread or tortillas. The final wraps are delicate yet resilient, perfect for rolling or folding with your favorite ingredients.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites from fresh eggs or carton
  • a pinch salt to taste
  • spray non-stick cooking spray or a small amount of neutral oil

Equipment

  • Small mixing bowl
  • Whisk
  • Non-stick skillet (20cm/8in)
  • Spatula
  • Plate

Method
 

  1. Lightly spray the skillet with non-stick spray and heat over medium-low until warm and shimmering, with a gentle crackling sound.
  2. In the small mixing bowl, whisk the egg whites with a pinch of salt until just frothy and slightly bubbly, about 30 seconds.
  3. Pour about 1/4 cup of the egg whites into the skillet, tilting the pan to spread the mixture into a thin, even layer that covers the bottom.
  4. Let the egg whites cook for 1-2 minutes, watching for the edges to turn golden and become slightly crispy while the center is still translucent and slightly jiggly.
  5. Gently lift an edge of the egg sheet with a spatula, then carefully flip it over, using a quick, confident motion to avoid tearing.
  6. Cook for another 30 seconds until the other side is lightly golden and set, then transfer the cooked sheet onto a plate. Repeat the process with the remaining egg whites, stacking each sheet on top to keep them moist and pliable.
  7. Allow the stacks to cool for a minute or two, then fill the wraps with your favorite ingredients such as fresh vegetables, spreads, or proteins. Roll or fold the wraps tightly.
  8. Serve immediately for best texture, or store in an airtight container in the fridge for up to 24 hours. Reheat briefly in a non-stick pan if desired to restore flexibility.

Notes

For extra flavor, add herbs or spices to the egg whites before cooking. These wraps are highly customizable and can be filled with anything from savory to sweet ingredients.