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This egg wrap recipe is a wrap that is vegetarian, low-carb, and keto-friendly. It’s an easy, delicious wrap alternative with only 2 ingredients. It’s easy to make and freezes well.
If you need a simple, low-carb wrap for breakfast, lunch, or dinner, this could be the wrap for you! These are a great, gluten-free replacement for flour tortillas.
What Is And Egg Wrap?
When most people say, “egg wrap”, they are referring to a wrap that is filled with breakfast items. However, in this case, I am talking about the actual wrap. Not what it’s filled with. They are a thin, tortilla-like wrap that is made in minutes and wrap around just about anything, quite easily and sturdily.
What Do Egg Wraps Taste Like?
Yes, you guessed it. They taste like eggs! Although, the addition of the water does seem to mute the taste just a bit.
Tips for Making Egg Wraps
- A crepe pan and crepe spreader work best for this recipe. Although, they can certainly be made with a pan and spatula. It may just take a bit of extra attention.
- When you get ready to flip the wrap in the pan, make sure you loosen the wrap from the pan around the edges first.
- While these hold together quite well, they rip and tear somewhat easily when they are hot and in the pan. So treat them gently.
A Healthy High Protein Lunch
If you eat low carb or keto, or simply want to have fewer carbs at your next lunch, these are totally healthy and easy to make and use. These have 10 grams of protein per wrap and only 1 gram of carbs per wrap.
Is This Egg Wrap Recipe Good For You?
If you feel that eggs are a healthy part of your eating plan, then you’ll love these! Of course, the level of health depends greatly on what you fill them with.
Egg Wrap Recipe Toppings
What you put into your wrap is totally up to you. But some suggestions are:
- Vegetables of all kinds
- Cheese – Such as cheddar or mozzarella
- Cottage cheese
- Bell peppers
- Feta cheese
- Hot sauce
Yep! You can make these with sweet fillings as well! A combo of cottage cheese, fruit, and a drizzle of honey or maple syrup is quite delicious!
Egg Wrap Recipe Flavor Variations
If you are looking to get some flavor variations in your egg wrap, it’s easy to do! You’ll simply mix one or a few of these into the egg mixture. Here are some ideas:
- Garlic powder
- Onion powder
- Ground rosemary
- Ground thyme
- Curry powder
- Black pepper
- Cayenne pepper
What’s In An Egg Wrap?
In this case, just two ingredients!
¼ cup water
How To Make An Egg Wrap
Crack the eggs into a large mixing bowl.
Pour in the water.
Whisk well until you have a smooth liquid.
Heat a skillet or crepe pan. You want it to be hot. Ladle some of the egg mixture onto the pan, and use the crepe spreader to spread the batter over the pan.
Once it solidifies a bit, you may have to run a spatula around the edges to release them. Flip and cook on the other side.
Cool for at least 5 minutes before making your wrap.
How To Store Egg Wraps
Egg wraps should be stored in the fridge. They do best if stored flat, but can also be rolled in parchment to keep them separated. It’s not required, but it’s a good way to keep them.
How Long Do Egg Wraps Last In The Fridge?
These will last about 3 days in the fridge.
How To Freeze Egg Wraps
Roll these up individually in a single piece of parchment. Then place the rolls in a freezer-safe container and store them in the freezer. These will last up to 2 months in the freezer.
A crepe pan and crepe spreader work best for this recipe. In the recipe video below, I used the pan on the left. The pan on the right is a more budget-friendly option.
Healthy Wrap Recipes
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Egg Wrap Recipe Card + Video
Egg Wrap Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- 1 crepe pan (Any pan will work. Crepe pans work best)
- 8 large eggs
- ¼ cup water
- Crack the eggs into a large mixing bowl.
- Pour in the water.
- Whisk well until you have a smooth liquid.
- Heat a skillet or crepe pan. You want it to be hot. Ladle some of the egg mixture onto the pan, and use the crepe spreader to spread the batter over the pan.
- Once it solidifies a bit, you may have to run a spatula around the edges to release them. Flip and cook on the other side.
- Cool for at least 5 minutes before making your wrap.
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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