PHOTO: JULIA GARTLAND; FOOD STYLING: BROOKE CAISON
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Cal/Serv:
419
I love a wrap, but a carb-based tortilla can be a bit much for me in the middle of the day, so these egg white wraps are my lunchtime go-to. Made with just two ingredients (plus a little salt), these protein-packed wraps are perfect for stuffing with whatever you desire. The chicken club is not required, but highly encouraged.
Creating thin, sturdy egg white wraps might seem like a feat that only a factory can achieve, but it’s surprisingly easy to make them at home. That said, there are a few basic tips to keep in mind. Here’s what you need to know to nail success the first time.
- Grab the xanthan gum: Commonly used as a thickener and stabilizer, xanthan gum is key to helping the egg whites form a batter that holds together in the pan. It’s widely available in many grocery stores as well as online.
- Don’t overblend: Blending the egg whites for too long will result in an aerated batter that doesn’t pour well or spread evenly in the pan. Instead, I recommend simply pulsing the egg whites a few times to distribute the xanthan gum and salt evenly, and stopping as soon as you see any foam.
- Keep the heat low: To keep these wraps flexible, even when they’re fully cooked, you want to cook them low and slow in the pan. A little browning is okay, but you definitely want to avoid any type of crust forming.
- Use a flexible rubber spatula: I like to use a small flexible rubber spatula to get under the sides of the wraps and make sure they’re not sticking before I try to flip them. If you don’t have one, you can also use a plastic pancake turner, but be careful, since its larger size and less flexible material will tear the wraps more easily.
**Filling the wraps:**I decided to fill these wraps with basic chicken club filling: shredded chicken, bacon, lettuce, tomato, and avocado, with a creamy pesto mayo. That creamy pesto mayo in particular is a perfect pairing with the egg white. That said, you don’t need to do a chicken club if that’s not your jam. Fill these wraps with anything you like, from classic turkey and cheese to black beans, salsa, and rice.
**Make ahead & storage:**Egg white wraps can be made in advance and stored in an airtight container in the refrigerator for up to 5 days. You can also layer them between parchment and store them in the freezer in an airtight container or bag for up to 1 month.
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PHOTO: JULIA GARTLAND; FOOD STYLING: BROOKE CAISON
Directions
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Egg White Wraps
- Step 1In a blender, pulse egg whites, cornstarch, salt, and xanthan gum just until combined, about 10 seconds. (Don’t overblend; whites will become too frothy.) 2. Step 2In an 8” nonstick skillet over medium-low heat, heat 1 tsp. oil. Add a scant 1/3 cup egg white batter, swirling pan to allow batter to spread into a circle as evenly as possible. Cook, undisturbed, until bubbles appear and surface looks matte, 2 to 3 minutes. 3. Step 3Using a large plastic spatula, carefully flip wrap and cook until cooked through, about 1 minute more. Transfer to a plate. Repeat with remaining egg white batter and oil. 4. Step 4 Make Ahead: Wraps can be made 3 days ahead. Store in an airtight container and refrigerate.
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Assembly
- Step 1In a small bowl, stir mayonnaise and pesto. 2. Step 2Spread each egg white wrap with 1 Tbsp. mayonnaise mixture. Top each with one-quarter of lettuce, 2 avocado slices, then one-quarter of chicken, bacon, and tomatoes. 3. Step 3Fold in left and right sides of each wrap, then fold end closest to you over filling. Tightly roll up from bottom end, keeping sides tucked in, to form a burrito shape. Cut each wrap in half.
I made it
PHOTO: JULIA GARTLAND; FOOD STYLING: BROOKE CAISON