Egg Wraps that are easy to make with only 2 ingredients. A low carb wrap perfect for breakfast, lunch or snacks. Great filled with hummus, avocado and tomatoes for a healthy lunch or snack. Gluten-free, Dairy-free, Low-carb, Paleo, Keto.
These Egg wraps are so simple to make that they've now become our go to wraps for quick snacks and meals.
Since you can easily make just one, two or however many you need in a matter of minutes.
And having an easy option for quick meals is always a welcome addition in our house!
We also love these almond flour tortillas for tacos, burritos and enchiladas!
This recipe is super popular on the blog and they make the BEST homemade enchiladas.
INGREDIENTS FOR THESE EGG WRAPS...
- Almond flour
HOW TO MAKE THESE WRAPS
Full Directions in Recipe Card Below...
First you'll need to preheat an 8 inch non-stick skillet over medium heat.
This green skillet is my favorite for making these wraps and the almond flour tortillas.
Then in a small mixing bowl add egg, almond flour and water and whisk until there are no clumps.
Pour into preheated skillet and swirl to coat the bottom of the pan.
Cook 1-2 minutes until starting to brown around edges, flip and cook another minute.
STORING THE WRAPS...
The wraps can be stored in the fridge in a covered airtight container for about 4-5 days.
You can also freeze them in airtight freezer bag for about 2-3 months. I recommend placing wax paper between them when freezing for easier removal.
EGG WRAP FILLINGS
- Spinach or any Greens
OTHER EASY BREAKFAST IDEAS...
Egg Wraps Recipe (Gluten-Free, Paleo, Keto, Low-Carb)
- 1 large egg
- 1 tablespoon blanched almond flour
- 1 tablespoon water
- salt & pepper to taste
- Preheat 8 inch non-stick skillet over medium heat.
- Whisk together egg, almond flour, water and salt & pepper to taste in small bow.
- Pour into preheated pan and swirl around to evenly coat.
- Cook 1-2 minutes till starting to brown around edge. Flip and cook another minute.