2 Ingredient Egg Wraps Zero Carbs

Need more creative egg recipes? Try my sous vide egg bites, egg white salad, or cottage cheese eggs next. Looking for a healthy swap for tortillas? One word: Eggs. Okay, you DO need more than just cooked eggs, but not much more. Add a dash of water and some seasonings, and you’ll have flavorful, tender egg wraps that make sneaking more protein in your day feel like a breeze.

Why I love this recipe

Made with two simple ingredients. All you need are eggs and water. The seasonings are just icing on the cake. Cheaper than store-bought. Compared to Egglife egg white wraps, mine are cheaper, have better flavor, and have a shorter ingredient list. They’re healthy. Eggs are high-protein, low-carb, and low in calories. Plus, they’re naturally gluten-free, dairy-free, and keto. And yes, they ACTUALLY work. Nothing is more disappointing than a tortilla that bursts open at the slightest bit of pressure. I tested this recipe a dozen times to guarantee that doesn’t happen.

Ingredients needed

Eggs. I highly suggest using room temperature eggs so they cook quickly and evenly. Water. Optional, but I like to add a few spoonfuls of water to thin out the eggs. It makes the batter easier to flip and more durable. Seasonings. I kept it simple with salt and black pepper, but feel free to experiment with Italian seasoning, curry powder, or different spices. Mix-ins. Blend in some spinach, onion, herbs, or cheese.

How to make egg wraps

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Blend. In a high-speed blender, blend the ingredients until smooth. Step 2- Cook. Spray cooking oil in a non-stick skillet over medium heat. Once hot, pour half of the egg mixture in. Move the pan around so it covers the bottom. Cook for 2-3 minutes, then use a rubber spatula to flip the wrap. Cook for another minute, then remove it from the pan. Step 3- Cool and stuff. Let the wrap cool for a minute before adding your favorite fillings.

Arman’s recipe tips

Not adding any mix-ins? Skip the blender and whisk by hand in a large bowl. Make sweet wraps. Omit the added seasonings and add a spoonful of sugar or maple syrup. Grease the pan generously. Even the best non-stick pans will be difficult to work on without some cooking fat. Be patient. This is the kind of delicate recipe where you need to give the egg mixture time to cook. Flipping it too early may result in the wraps breaking.

Storage instructions

To store: Leftover wraps can be stored in the fridge in an airtight container for up to five days. Bring them to room temperature before adding fillings/using them as a wrap.

Use an egg wrap the same way you’d use any regular wrap! Here are some suggestions: Make breakfast wraps with air fryer bacon and cream cheese Turn them into an air fryer quesadilla Spread avocado, hummus, or sundried tomato pesto Add more protein, like ham, chicken, or salmon Make sweet wraps and spread healthy Nutella or cookie butter on top

To freeze: Place the cooled wraps in a freezer bag (with sheets of parchment paper in between each) and freeze for up to two months. Let them thaw overnight before using.