High-Protein Savory Egg White Wrap
If you have seen the viral egg wrap all over social media, this is your sign to make it. It is seriously one of the easiest high-protein swaps, and the best part is that the actual wrap is made with basically one ingredient: egg whites.
Servings: 1
Equipment
- Stand mixer or electric hand mixer
- Oven
- Sheet tray
- Parchment paper
Ingredients
- 1 cup Egg whites I like doing 3/4 cup liquid and 1/4 cup fresh from the shell whites
- Onion powder to taste
- Garlic powder to taste
- Dried oregano to taste
- Dried parsley to taste
- Salt to taste
- Pepper to taste
- Fillings of choice
Instructions
- Preheat your oven to 400°F.
- Line a large sheet pan with parchment paper and lightly spray the parchment with cooking spray.
- Add your 1 cup of egg whites to the bowl of your stand mixer fitted with the whisk attachment.
- Whip on high speed for approximately 4–5 minutes.
- Once stiff peaks have formed, add your seasonings of choice.
- Give everything one final quick mix just long enough to incorporate the seasonings.
- Carefully transfer the whipped egg whites onto your prepared sheet pan.
- Using a spatula or offset spatula, gently spread the egg whites across the entire sheet pan.
- You want a fairly even layer that completely covers the pan.
- Try not to press down too aggressively. You want to maintain some of that air and fluffiness.
- Place into your 400°F oven for approximately 10 minutes.
- Remove the sheet pan from the oven and allow the egg wrap to cool for approximately 5–10 minutes.
- Cooling helps it firm up and makes it much easier to remove from the parchment and use as an actual wrap.
- Once cooled, carefully peel it away from the parchment.
- Then fill, roll and ENJOY!
Notes
Estimated Macros for the Egg Wrap