Egg White Protein Wraps
Top with mustard and ham, or get creative with your toppings!
Equipment
- 6-inch non-stick frying pan
- silicon spatula
Ingredients
- 0.25cupKeto Chow Egg White Protein
- 0.25cupwaterslightly warm
- cooking oil spray
Instructions
- Place the Egg White Protein in a small bowl and slowly pour in the water while stirring. It will look clumpy at first, but keep whisking until it is mostly dissolved. It will be frothy on top.
- Place a 6-inch, non-stick frying pan over low heat and spray with a little cooking oil. Use a paper towel to spread it around so it’s just a thin film in the pan.
- Pour two and a half tablespoons of the batter into the center of the pan and then tilt the pan in a circle so the batter spreads out and covers the entire bottom of the pan.
- If there are any gaps, you can fill them in by spreading the batter with the back of a spoon or adding a drop of batter from the bowl.
- When the wrap looks dry around the edges, and there are bubbles coming up through the batter (about 30 seconds) carefully loosen the wrap from the pan and turn it over.
- Cook the wrap on the other side for five seconds and remove from the pan.
- Repeat the process with the remaining batter, lightly oiling the pan before making each wrap.
- Store any extra wraps in a plastic storage bag in the refrigerator for three days.
Notes
You can get Keto Chow Powdered Egg White Protein here.
Nutrition
Serving: 1wrapCalories: 97.5kcalCarbohydrates: 0.5gProtein: 20gSodium: 310.4mgPotassium: 302.5mgCalcium: 15.28mgNet Carbs: 0.5g