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–+ servings
Two egg wraps on round white plates with different toppings set on colorful napkins.
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Homemade Egg Wraps

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.
Prep Time1 minute
Cook Time1 minute
Total Time2 minutes
Yield: 1 egg wrap

Ingredients

  • 1 large egg

Instructions

  • Crack your egg into a small bowl and beat well with a fork. Season with a pinch of salt and pepper, if desired.
  • Preheat a 10-inch non-stick skillet over medium heat and spray with cooking spray.
  • Pour the egg into the skillet and swirl the skillet to spread the egg out over the entire bottom surface in an even layer.
  • Cook until the egg is nearly set, about 45 seconds. Use a spatula to gently pull the outer edges from the pan. Flip over and cook another 5-10 seconds on the other side until the egg is completely cooked.
  • Remove from heat, move the egg wrap to a plate, add your fillings, roll up and enjoy!

Notes

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 add salt and pepper to the egg when you beat it or as you cook it, or add 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.)
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
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.

Nutrition

Serving: 1serving | Calories: 70kcal | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 186mg | Sodium: 71mg
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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