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
