These egg white wraps are a healthy breakfast idea for a busy morning. Using just a few ingredients and ready in minutes, this breakfast wrap is low carb and gluten-free
8Tablespoonsliquid egg whites or 4 whole egg whites(6-8 Tablespoons of liquid whites)
4Tablespoonsalmond flour
1teaspoon psyllium husk
1pinchsalt
1Tablespoonshot water
½teaspoonolive oil for the batter
1teaspoonolive oil for the pan
Instructions
In a medium bowl, add almond flour, psyllium husk, and salt. Whisk to combine.
Add hot water and whisk until crumbly mixture appears.
Add eggs whites and ½ teaspoon of olive oil. Whisk well. Few lumps is OK. Let the liquid batter rest for 5 minutes.
Add oil to 8" frying pan and heat it over medium heat.
Whisk briefly the mixture again. Pour half of the batter onto the hot pan spreading it over the whole surface. Cook covered on medium- low for 1-2 minutes or until easy to flip. Once flipped, cook for another minute. Repeat with the rest of the batter. Enjoy with your favorite fillings.
Notes
1 egg white equals 2 tablespoons of liquid whites.
let the mixture sit for 5 minuted before cooking.
the batter will be similar to crepes batter.
whisk again before pouring onto the pan.
use a small non-stick pan.
if you do not have a lid, cook the wrap on low-medium heat for 1-2 minutes on each side, flipping it once.
the nutrition facts are for information purposes only. For accurate numbers use special apps and calculators.