Ingredients
Scale
- 3/4 cup liquid egg whites (carton or fresh)
- 1/4 teaspoon garlic powder (optional)
- 1/8 teaspoon sea salt
- Pinch of black pepper
- Non-stick cooking spray (olive oil or avocado oil spray)
Instructions
- Place a medium-sized non-stick skillet over medium-low heat. It is vital that the pan is truly non-stick to ensure the wrap peels off easily. Lightly coat the surface with your preferred cooking spray. In a small bowl or measuring cup, whisk together the egg whites, garlic powder, salt, and pepper until the spices are well incorporated and the mixture is slightly frothy.
- Once the pan is warm but not smoking, pour the egg white mixture into the center. Immediately tilt and swirl the pan in a circular motion so the egg whites spread out into a thin, even layer covering the entire bottom of the pan. Cover the skillet with a lid. This traps the steam and ensures the top of the wrap sets perfectly without you needing to flip it. Cook for about 2 to 3 minutes, or until the edges begin to pull away from the pan and the center is opaque and firm.
- Gently slide a thin spatula under the edges to loosen the wrap. Carefully slide the wrap out of the pan and onto a flat plate or a piece of parchment paper. If you are eating it immediately, let it cool for 30 seconds before adding your favorite fillings. If you are meal prepping, allow the wraps to cool completely on a wire rack before stacking them with parchment paper in between each one to prevent sticking.
- Cook Time: 5 minutes