Egg wraps are a 1-ingredient recipe that creates a thin tortilla-like wrap that can be used for breakfast, lunch or dinner! They're gluten-free, low-carb, protein-packed, and keto and whole 30 friendly.

This post was sponsored by the North Carolina Egg Association, in partnership with the NC Department of Agriculture & Consumer Services and the NC Tobacco Trust Fund. As always, all thoughts and opinions are my own.

I’ve always been a bit of an egg fanatic.

I mean, what’s not to love?

Scrambled, fried, over easy, hard boiled, omelets, egg salad, deviled eggs, it just goes on and on and I love all of them.

Some of our favorites that I’ve shared with you are cheesy baked eggs, egg muffins, breakfast burritos and homemade egg McMuffins (my son’s fave!)

And this classic egg salad and Southern deviled eggs are recipes from my mom that I grew up with and still adore.

Today, we’re taking eggs in a whole new direction.

These homemade egg wraps are going to blow your mind!

We’re basically making a tortilla-style wrap out of eggs. You can use them to roll up breakfast or lunch, or to take your food on the go on a busy morning.

They are low-carb, gluten-free, high-protein, keto-friendly and whole 30 friendly.

It’s similar to a crepe and very thin, but it’s just 1 ingredient! (Can you guess what it is? Ha, yup, an egg!)

They cook quickly and beautifully and are the perfect vehicle for making all your favorite wraps.

Plus, they don’t have any weird filler ingredients or unknown add-ins.

Just an egg!

First, let’s give a little love to our star ingredient.

Egg Nutrition

• Eggs are a complete protein and have 6 grams of protein in a single egg - and for just 70 calories!
• The choline in eggs helps support lifelong brain health. I was a nut about eating eggs regularly during my pregnancies for this very reason.
• Eggs also have other vitamins and minerals, such as lutein and zeaxanthin, that support eye health and cognitive function.

So much goodness packed into that little oval shape.

And I love that I’m in such a big egg state!

North Carolina has 9 million laying hens that lay more than 7.5 million eggs each day. Each day!

To learn more, you can meet the N.C. egg farmers who make it happen. They are committed to providing excellent animal care, protecting the environment and producing safe, healthy eggs for our families.

OK, let’s get cooking.

Now, I’ve got some notes and tips coming up below on how to make egg wraps. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

• Egg: Use 1 large egg per wrap. Make sure it’s well beaten before you add it to the pan.
• Pan: Be sure to use a 10-inch size skillet so the egg spreads out enough to cover the bottom surface and is thin enough to cook through.
• Cooking spray: You’ll want to use cooking spray in the pan to ensure the egg doesn’t stick to the pan but forms the full circle egg wrap and releases easily. You can also use butter, just ensure it covers the pan.
• Flipping: Anyone else get anxiety about flipping? No worries here. We don’t need to flip the wrap until the very end where it’s pretty much all cooked. And if it folds over onto itself, you can simply use your spatula to straighten it back out. Very forgiving.
• Cheese: Want to make a cheesy egg wrap? You can add 1-2 tablespoons of shredded cheese to the egg after you’ve swirled it into a thin, even layer in the pan. However, this makes it a bit more sticky and difficult to flip. You can also always add the cheese after the egg wrap is cooked.
• Seasoning: You can also add salt and pepper to the egg as you cook it, or other herbs or spices you’d like to add. (I just tend to leave them off unless I already know what I’m going to add for the fillings.)

OK, let’s talk fillings.

You can add all kinds of different fun fillings to these egg wraps to enjoy.

Here are a few ideas to get you started.

Ideas for Fillings:

• Cheese and bacon
• Cheese and link sausages
• Smashed avocado and salsa
• Bacon, lettuce and tomato
• Deli meat (turkey/ham), cheese and lettuce
• Prosciutto, mixed greens and goat cheese
• Black beans, cheese, salsa, sour cream
• Rotisserie chicken and sautéed veggies

And of course, you can mix and match from this list and create your own favorite combinations.

(If you do, or if you have other ideas, I’d love for you to leave a comment below and share!)

Last thing, let’s talk about how to store these.

Because you can definitely make 4-5 at a time and keep them on hand throughout the week. It’s a great way to meal prep.

Storage Tips:

-Extra egg wraps, once cooled, can be stored in the refrigerator for up to 4-5 days. 

-I store mine all stacked on a plate covered in plastic wrap.

-To reheat, simply pop an egg wrap in the microwave on a plate or paper towel and reheat for 15 seconds.

Then it’s ready to stuff, roll and enjoy!

I hope you give these egg wraps a try for a new fun and healthy way with eggs.

Enjoy!

XO,

Kathryn