Whipped Egg White Wrap (One Ingredient, High Protein!)
This Whipped Egg White Wrap is made with just ONE ingredient: egg whites! Whip to stiff peaks, bake for 10 minutes, and use as a high protein, low carb, gluten-free wrap. Perfect for sandwiches, breakfast wraps, and so much more!
Servings: 1
Equipment
- 1 Hand mixer or stand mixer
Ingredients
- 1 cup Egg whites
Instructions
- Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper, and lightly spray the parchment paper with cooking spray to prevent sticking.
- Using a hand mixer or stand mixer, beat the egg whites for 3-4 minutes until stiff peaks form.
- Spread the whipped egg whites onto the parchment paper as evenly as possible in a thin rectangle or oval shape. The shape should be roughly around 10 - 12 inches and about 1/4 - 1/2 inch thick. Season the egg whites with salt and pepper, or with your preferred seasoning (optional, but I do prefer this method).
- Bake for 8 - 10 minutes until the wrap is set and lightly golden, and is no longer jiggly in the center.
- Cool for a few minutes before filling.
Nutrition
Calories: 126kcal | Carbohydrates: 2g | Protein: 26g | Fat: 0.4g | Sodium: 403mg | Potassium: 396mg | Sugar: 2g | Calcium: 17mg | Iron: 0.2mg