Gluten-Free Egg White Wraps with Almond Flour (No Xanthan Gum)

Low-carb, gluten-free egg white wraps made with almond flour and no xanthan gum. They flip, fill, and fold without tearing. Ready in 20 minutes.

These gluten-free egg white wraps are made with just egg whites, almond flour, and a pinch of seasoning. No flour blend, no xanthan gum, no gummy texture. They're thin, flexible, and sturdy enough to fold around a filling without falling apart. Each wrap has 10 g of protein and 4 g of carbs, and the whole thing takes 20 minutes.

Love this one? You'll also like my Creamy Polenta with Feta and Prosciutto.

Why I skip the xanthan gum

Many gluten-free wrap recipes lean on xanthan gum to hold things together. I try to keep ingredient lists short, and xanthan gum can cause digestive discomfort in some people, so I left it out.

The egg whites do the binding on their own, and the almond flour adds body. The result: wraps that don't tear. Watch the video for the swirl-and-flip technique.

Why almond flour and egg whites work so well

Almond flour is naturally gluten-free and brings monounsaturated fats, fiber, protein, vitamins, and minerals, plus a subtle, nutty sweetness. Compared with a wheat tortilla, an almond flour wrap is lower in carbs, and the fiber and fat make it more filling.

Egg whites are an excellent source of high-quality protein with all the essential amino acids your muscles need for repair. They're also the glue of this recipe, which is exactly why xanthan gum isn't needed.

Ingredients You'll Need for These Low-Carb Wraps 

• Almond flour: I use almond flour made from whole almonds, which includes the skins, so the texture is slightly coarser and the color a bit darker.
• Large egg whites, or equivalent amount of liquid egg whites from the carton
• Salt and black pepper, to taste
• Dried dill weed (optional)
• Extra virgin olive oil or avocado oil, or cooking spray, for the skillet
• Flavor swaps: garlic powder or onion powder instead of dill.
• Want more than one wrap? Multiply the ingredients by the number of wraps you need. Cook them one at a time.

How to make egg white wraps with almond flour

• Mix. Whisk the almond flour, egg whites, salt, pepper, and dill in a bowl until smooth with no lumps.
• Heat the pan. Warm an 8-inch non-stick skillet over medium heat (I use a GreenPan Lima 8-inch ceramic non-stick skillet). Lightly grease it with oil or cooking spray.
• Pour and swirl. Pour in the batter and tilt the pan to spread it into a thin, even layer.
• Cook the first side. Cook 2 to 3 minutes at low heat until the edges lift and the bottom is golden. Stoves vary, so gently lift an edge to check. If it lifts easily, it's ready to flip.

• Flip. Use a large spatula and flip gently. Cook the second side only 15 to 30 seconds.
• Cool briefly. Slide the wrap onto a plate or wire rack for a minute before filling.
• Repeat. For more wraps, add a touch of oil or spray to the pan between each one.
• Fill and fold. See below.

Egg white wrap filling ideas

• My go-to (in the video): fresh spinach, chopped olives, red pepper spread, feta, a squeeze of lemon juice, and a drizzle of olive oil
• Sliced chicken or turkey breast
• Chopped green bell pepper or other fresh vegetables
• Hummus and avocado
• A spoonful of sour cream (try it with my oven-baked potato with green onion and sour cream for a cozy dinner)

They work as a breakfast burrito, a quick lunch wrap, or a snack-sized appetizer. Mom translation: fill it, fold it, eat it with one hand while someone asks you for something.

Frequently Asked Questions

Looking for other gluten-free recipes? Try these: