You are going to love these egg wraps! They are so quick and easy to make and you only need 2 ingredients to make them. These egg tortillas can be used in so many ways including for making burritos, your favourite sandwich wrap or a breakfast wrap.
Table of Contents
Why you will love this recipe:
- These homemade egg wrappers are so quick and easy to make! They only take 5 minutes to cook so they are ready in just a matter of minutes!
- You only need 2 simple ingredients to make these egg tortilla wraps - eggs and water!
- They can be used in so many ways - fill them with your favourite sandwich ingredients, use them to make breakfast burritos or any other type of burrito you like or turn them into a breakfast wrap.
- These healthy wraps are flourless, gluten free, dairy free, high in protein, low carb, paleo, vegetarian, sugar free and great for those on a keto diet. They actually have zero carbs!
- They store really well so are a great healthy option for meal prep and a great grab-and-go option for any busy morning.
- You can also freeze these wraps to have on hand for a later date.
- They are high in protein with 11 grams of protein per serving so they are a great way to add more protein to your diet.
If you love easy egg recipes you will also love making soft boiled eggs in microwave.
Key ingredients and substitutions:
- Eggs - For this wrap recipe you will be using a full large egg rather than just egg whites (these are not egg white wraps). I recommend using fresh, room temperature eggs for best results. If you can, I also recommend using free range eggs if possible.
- Water - you will use water to mix with the eggs to thin them out a little. This will produce the perfect wraps with a nice thin, smooth and even texture. Instead of water you could also use milk or a dairy free milk but note that this will change the flavour of these wraps and make them a little sweeter.
How to make:
Step one:
First, in a large bowl whisk together the eggs and water until you have a smooth consistency. Alternatively you could put the eggs and water in your blender and blend them until smooth.
Step two:
Then place a pan or skillet on the stove on low-medium heat and add the oil to the pan.
Step three:
Once the pan is hot, and the oil is melted, pour the egg and water mixture into the pan so that you have an even layer.
Step four:
Now cook the eggs for about 3 minutes, or until the edges begin to bubble.
Step five:
Using a spatula, carefully flip the wrap and cook it for for another 1-2 minutes, before removing from the pan.
Step six:
Lastly, let the wrap cool for a couple minutes, then fill it with your fillings of choice and enjoy! I recommend letting it cool on a paper towel to absorb any excess moisture or oil.
Top Tips:
- You can make these egg tortilla wraps any size that you like. If you prefer a thinner crepe-like egg wrap, you’ll need to use at least a 10-inch frying pan, ideally a 12-inch frying pan. For a thicker wrap, use a smaller frying pan.
- If you make multiple batches of these wraps, keep adding more oil to the pan as you need to (you don't want the oil to dry up because the eggs will start to stick to the pan and make it harder to flip them).
- Use room temperature eggs for best results. Cold eggs are more uneven when cooked in a pan or skillet and won't lead to the perfect, thin wrap that you are hoping for.
- Don't use high heat to cook these eggs. Low-medium heat works best.
- Be patient - don't try and flip the eggs too early before they are cooked or they will break apart.
- Use a large, wide spatula to flip these eggs to make it easier and less likely to break the eggs apart when you do. A silicone spatula also tends to work best for flipping these wraps.
- Let the wrap cool for a few minutes before eating it. Otherwise, if you try to roll it up when it is fresh from the pan the wrap may split and fall apart. I recommend cooling it on a paper towel to absorb any excess oil.
- Don’t overfill the wrap. If you try and put too many things into the wrap it will be difficult to roll up and more likely to break.
Variations and add ins:
- Feel free to add any type of spices, fresh herbs, dried herbs, or seasonings that you like to these wraps to give them the flavour you prefer. I like to add a pinch of salt and a dash of black pepper. Other fun options include garlic powder, onion powder, Italian seasoning or seasoning salt.
- If you are serving a crowd or want leftover wraps you can easily double or triple this recipe.
- To make an egg white wrap: instead of using 2 whole eggs, use 4-6 egg whites instead.
- Instead of water you could use a milk such as dairy milk or a dairy free milk such as coconut milk. It will change the taste slightly and make them a little sweeter and it will also make them a little more fluffy if you prefer a different texture or a dessert style wrap.
How to serve:
You can serve these tortilla egg wraps in so many ways and the filling options are endless. You can use them for making breakfast, lunch or dinner. They can be filled with whatever you prefer. Some ideas include:
- Your favourite sandwich ingredients such as deli meats, avocado, bacon, bell pepper, tomato or lettuce.
- Make it into a breakfast burrito
- Fill it with fruit to make a dessert wrap.
- You could also turn it into a quesadilla.
- You could also turn these into scrambled egg wraps by filling these wraps with scrambled eggs.
If you are following a keto diet some great additions to this wrap include feta cheese, shredded cheese, sour cream, cream cheese or goat cheese.
How to store:
Store any leftover homemade egg wraps in the fridge in an airtight container for up to 3 days. I recommend storing them with paper towels in between each wrap to help absorb any moisture and prevent them from getting too soggy. Bring them to room temperature before adding any fillings or using them as a wrap.
To freeze these wraps, place paper towels or wax paper on either side of the cooled wraps and store them in individual plastic ziplock bags, silicone bags or another freezer-safe container. When you are ready to use them remove them from the freezer and let them come to room temperature.
Frequently asked questions:
There are many different recipes for egg wraps, but this version is made with just eggs and water.
When you compare egg wraps to tortillas made with flour, egg wraps are higher in protein, lower in sugar and lower in carbs. However, tortillas are higher in fiber.
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Recipe
Egg Wraps
Equipment
Ingredients
- 2 eggs
- 2 tablespoon water
- 1-2 tablespoon coconut oil or butter (for greasing the pan)
Instructions
- In a large bowl whisk together the eggs and water until you have a smooth consistency. Alternatively you could put them in your blender and blend them.
- Place a pan on the stove on low-medium heat and add the oil to the pan.
- Once the pan is hot and the oil is melted, pour the egg and water mixture into the pan.
- Cook the eggs for about 3 minutes, or until the edges begin to bubble.
- Using a spatula, carefully flip the wrap and cook it for for another 1-2 minutes, before removing from the pan.
- Let the wrap cool for a couple minutes, then fill it with your fillings of choice and enjoy!
Notes
- Use room temperature eggs for best results.
- Let the wrap cool for a few minutes before eating it. I recommend cooling it on a paper towel to help absorb any excess oil or moisture.
- If you are serving a crowd or want leftovers to use for later feel free to double or triple this recipe.
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