These egg white tortillas come together easily, are flexible and perfect for wraps, and make a great low-carb alternative to regular tortillas. Totally gluten-free and dairy-free too! Go make a batch today!
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Jump to:
- What are Egg White Tortillas?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Egg White Tortillas (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Low Carb Recipes You’ll Enjoy:
- Gluten-Free Basics to Make:
- Easy Egg White Tortillas (Gluten-Free, Dairy-Free)
What are Egg White Tortillas?
These egg white wraps are basically tortillas that are made mainly with egg whites as the main ingredient – instead of whole eggs (as opposed to wheat flour or corn flour).
They make a great low-carb substitute for regular tortillas or corn tortillas in recipes such as tacos, quesadillas or enchiladas.
They are also the perfect wrap for making breakfast wraps or sandwich wraps.
Why This Recipe Works:
- Simple Ingredients: You only need 2 main ingredients for this low carb egg white tortilla recipe (excluding salt and pepper), both of which you might already have, and are easily accessible at the local grocery stores (nothing fancy required!).
- Very Easy to Make: Preparing the tortilla batter is just a matter of blending the ingredients together, and then you pour the batter into a skillet and cook it until golden brown.
- Flexible Texture: Thanks to the cornstarch which helps to bind the ingredients together as well as adds elasticity, these egg white wraps are flexible and do not tear easily!
- Totally Gluten-Free, Dairy-Free & Low-Carb: Compared to regular flour tortillas, these tortilla egg wraps are 100% gluten-free and dairy-free. Plus egg whites are also a great source of protein, so you’ll be full for longer. These healthy egg wraps are also lower in carbs, making them a great alternative to whole wheat tortillas in tacos, enchiladas etc.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this egg white tortilla recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Egg Whites: I find that the easiest way to remove egg yolks from eggs is to crack an egg into a small bowl, then simply scoop out the yolk with a spoon. I personally have not made these without egg whites (which are the key ingredients here), but if you prefer to keep this recipe 100% vegan, go ahead and use 1 cup of acquafaba or an egg white replacer instead. If you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!
- Cornstarch: Cornstarch gives these egg tortillas elasticity and prevent them from tearing easily. To make this recipe paleo, you may also use equal amounts of tapioca starch or arrowroot starch instead. Another alternative would be to use xanthan gum. For 8 egg whites you would need 1/4 teaspoon of xanthan gum.
How to Make Egg White Tortillas (Step by Step):
1. Blend Ingredients
Place the egg whites, cornstarch, salt and pepper into a blender and blend until fluffy, about 1 minute.
2. Pour Egg White Mixture into Skillet
Preheat a large nonstick skillet over medium heat and then spray the pan with a little bit of non-stick spray and pour about 1⁄4 to 1⁄3 cup of the egg white mixture into the pan.
3. Cook Until Golden
Cook the egg white wrap until golden on one side (about 1-2 minutes), then use a rubber spatula to flip it over and cook the other side until golden (another 1 minute).
4. Enjoy
Remove from heat. Use the egg white wraps as a wrap for salads, tacos, or whatever you like!
Dish by Dish Tips/Tricks:
- Replace Cornstarch: If you are allergic to corn or would simply like to make this recipe paleo, you may also use equal amounts of tapioca starch or arrowroot starch instead. Another alternative to cornstarch would be to use xanthan gum. For 8 egg whites you would need 1/4 teaspoon of xanthan gum.
- Optional Seasonings: I used salt and black pepper as simple seasonings, but you can also jazz up this tortilla egg wrap recipe with garlic powder, onion powder or Italian seasoning.
- What to Do With the Leftover Yolks? When separating the egg whites from the egg yolks, save the yolks for making lemon curd!
Recipe FAQs:
To store, place the cooled gluten-free egg white wraps in an airtight container or cover with plastic wrap and store in the refrigerator for up to 4 days.
Other Low Carb Recipes You’ll Enjoy:
- Inside Out Egg Roll (Gluten-Free, Low Carb)
- Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
- Crustless Quiches (Gluten-Free, Dairy-Free)
Gluten-Free Basics to Make:
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PrintEasy Egg White Tortillas (Gluten-Free, Dairy-Free)
- Total Time: 25 minutes
- Yield: 8 tortillas 1x
- Diet: Low Calorie
Description
These egg white tortillas come together easily, are flexible and perfect for wraps, and make a great low-carb alternative to regular tortillas. Totally gluten-free and dairy-free too! Go make a batch today!
Ingredients
- 8 egg whites (approx. 1 cup egg whites)
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (optional)
Instructions
- Blend Ingredients: Place the egg whites, cornstarch, salt and pepper into a blender and blend until fluffy, about 1 minute.
- Pour Egg White Mixture into Skillet: Preheat a large skillet over medium heat and then spray the pan with a little bit of cooking spray and pour about 1⁄4 to 1⁄3 cup of the egg white mixture into the pan.
- Cook Until Golden: Cook the egg white wrap until golden on one side (about 1-2 minutes), then use a rubber spatula to flip it over and cook the other side until golden (another 1 minute).
- Enjoy: Remove from heat. Use it as a wrap for a salad, for tacos, or whatever you’d like!
Notes
Egg Whites: The easiest way to remove a yolk from an egg is to crack it into a small bowl, then simply scoop out the yolk with a spoon. I personally have not made these without egg whites (which are the key ingredients here), but if you prefer to keep this recipe 100% vegan, go ahead and use 1 cup of acquafaba or an egg white replacer instead. If you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!
Cornstarch: Cornstarch gives these egg white tortillas elasticity and prevent them from tearing easily. To make this recipe paleo, you may also use equal amounts of tapioca starch or arrowroot starch instead. Another alternative would be to use xanthan gum. For 8 egg whites you would need 1/4 teaspoon of xanthan gum.
Storing: To store, place the cooled egg white tortillas in an airtight container and store in the refrigerator for up to 4 days.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
Camille says
Hi! I haven’t tried this recipe yet but definitely will be doing so pronto. Do you think we could add spinach to the blend? To make a spinach and egg white tortilla? Perhaps we would need more cornstarch?
Felicia Lim says
Hi Camille! I think it would be great with 1/4 cup of sprinach added to the blend – don’t think you’ll need to add more cornstarch as that might make the tortillas gummy. But you can try adding the spinach and if necessary just add a tiny pinch of cornstarch if you deem fit! Sounds delicious, thanks for the suggestion!
Jackwelyn says
Can this be made with egg whites from a carton, pasteurized
Felicia Lim says
Hi Jackwelyn! Yes I believe you can! 🙂
Betty says
Can these be made with dry egg whites
Felicia Lim says
Hi Betty! Yes you can use dry egg whites, but you should prepare the egg white powder according to instructions on the package – I believe its usually 1 tablespoon of dry egg whites with 3 tablespoon of water.