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

5 from 2 votes

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

Discover a delicious and healthy alternative with our gluten-free egg white wraps recipe, made with almond flour and no xanthan gum.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Main Course, Snack

Cuisine: American

Servings:

Calories: 242kcal

Author: Dr. Nena Stefanovic

Equipment

1 8 inch non-stick skillet

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

US Customary - Metric

Instructions

Combine the almond flour, egg whites, salt (and black pepper if you like), and optional dried dill weed in a mixing bowl.
Whisk the ingredients together until a smooth egg mixture forms. Ensure there are no lumps.
Place a non-stick skillet or a non-skillet pan over medium heat. I used GreenPan Lima Hard Anodized Healthy Ceramic Nonstick 8-inch Skillet.
Lightly grease it with cooking spray or a small amount of oil.
Pour a portion of the batter onto the hot skillet, swirling it around to create a thin, even layer.
Cook it at low heat for 2-3 minutes until the edges lift and the bottom is golden brown. Cooking time might depend on your stove, but gently lift the sides of the wrap to see if they are quickly lifting, which means they are ready for flipping.
Gently flip the wrap using a large spatula.
Cook the other side for about 15-30 seconds until it's golden brown and cooked.
Once cooked, remove from heat and cool slightly on a plate or wire rack before filling.
If you are making more wraps, repeat the process with the remaining batter, adding a touch of oil or cooking spray to the skillet between each wrap.
Once all the wraps are cooked, it's time to fill them with your desired ingredients.
Lay out each wrap, and add your preferred fillings. Be creative and mix and match to your taste. Please see the video for the filling suggestion using fresh spinach, chopped olives, red pepper spread, feta cheese, lemon juice, and olive oil.
Fillings of your choice: sliced chicken or turkey breast, fresh vegetables such as chopped green bell pepper, hummus, avocado, sour cream - endless possibilities!

Video

Notes

Refer to the post above for video instructions and other useful information.
Nutrition information is an estimate and will depend on your specific ingredients.
Almond flour - I used almond flour from whole almonds. Almond flour made from whole almonds includes almond skins in grinding. This results in a coarser texture and a slightly darker color due to the presence of the skins.
2 large egg whites from whole eggs - or use 4 tablespoon of liquid egg whites you can get in most grocery stores these days.
If you have leftover wraps, it's best to refrigerate them promptly. Place them in an airtight container or wrap them tightly in plastic wrap or foil. Please make sure the wraps are at room temperature before storing them to prevent condensation inside the container. You can keep them for about 3-4 days. To reheat a refrigerated wrap, place it on a microwave-safe plate and cover it with a damp paper towel. Heat it in 15 to 20-second intervals until it's warmed through. Be cautious not to overheat, as this can make the wrap dry.

Nutrition