Egglife Copycat Egg White Wraps Recipe (All 5 Flavors!)

• servings: 3 servings
• active time: 5 minutes
• total time: 12 minutes

Ingredients

1 C Liquid Egg Whites (or liquid eggs, whole eggs, or egg whites)

1/4 tsp Xanthan Gum (can use 2 Tbsp collagen powder or the plain, unflavored portein powder of your choice instead)

0 - 1/4 tsp Kosher Salt (for plain, use 1/4 tsp; for all other variations, use the amount indicated)

0 - 1/2 tsp Nutritional Yeast (optional, for cheesy flavor. Add to any savory or plain flavor as desired.)

1/2 Tbsp Olive Oil (divided, as needed)

1 - 1 1/2 tsp Cinnamon Sugar (for keto/no-sugar, use monkfruit sweetener instead of sugar)

1/4 tsp Vanilla Extract (or vanilla paste, vanilla powder; or half as much ground vanilla bean)

1/8 tsp Kosher Salt

3/4 - 1 1/4 tsp Everything But The Bagel Seasoning

1/2 tsp Nutritional Yeast (optional, for cheesy flavor)

1 tsp Italian Seasoning

1/2 tsp Nutritional Yeast (optional, for cheesy flavor)

1/4 tsp Kosher Salt

3/4 - 1 1/4 tsp Taco Seasoning (amount added will depend on your flavor preferences and how much salt is in the seasoning mix.)

1/2 tsp Nutritional Yeast (optional, for cheesy flavor)

Directions

Add 1 cup egg whites, 1/4 teaspoon xanthan gum, and the seasonings of your choice to the blender. Blend on high till frothy and foamy.

Heat skillet over medium heat. Add about 1/2-3/4 teaspoons oil to the pan as needed for frying. I typically use a pastry brush for a thin layer, but depending on your pan, you may need more.

When the pan is hot, add approximately 1/3 cup of the egg white mixture to the pan and swirl around to make a thin pancake/crepe shape. Allow to cook for 1-2 minutes until set, then flip and continue to cook for 1-2 minutes until the other side is cooked through.

Remove cooked egg white wraps to a plate or cookie sheet to cool, then stack, using parchment paper to keep them from sticking together. Cooked egg wraps will last in a gallon-sized zip-top container in the fridge for up to a week, or in the freezer for up to 6 weeks.

Use egg white wraps as a low-carb, high-protein tortilla or wrap.

Nutrition

• Calories: 64 kcal
• Total Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 2.2 g
• Sodium: 348 mg
• Total Carbohydrate: 0.26 g
• Dietary Fiber: 0.3 g
• Protein: 8 g