Gluten-free Egg White Wraps with Almond Flour (No Xanthan Gum)
Thin, flexible gluten-free egg white wraps made with almond flour and no xanthan gum. 10 g protein and 4 g carbs per wrap, ready in 20 minutes.
Servings: 1
Calories: 242kcal
Equipment
Ingredients
- 1 tablespoon almond flour
- 2 large egg whites or 4 tablespoon of liquid egg whites
- salt and black pepper to taste
- ¼ teaspoon dill weed dried
- 1 tablespoon olive oil or cooking spray
Instructions
- Whisk the almond flour, egg whites, salt, pepper, and dill in a bowl until smooth with no lumps.
- 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 in the batter and tilt the pan to spread it into a thin, even layer.
- 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.
- Use a large spatula and flip gently. Cook the second side only 15 to 30 seconds.
- Slide the wrap onto a plate or wire rack for a minute before filling.
- For more wraps, add a touch of oil or spray to the pan between each one.
- Fill and fold.
Video
Notes
- Almond flour from whole almonds gives a coarser, slightly darker wrap.
- 4 tablespoons liquid egg whites = 2 large egg whites.
- Store 3 to 4 days in the fridge.
- Reheat covered with a damp paper towel in 15 to 20 second bursts.
- Nutrition is an estimate.
Nutrition
Serving: 1wrap | Calories: 242kcal | Carbohydrates: 4g | Protein: 10g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 110mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 36mg | Iron: 1mg
