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–+ servings
An egg wrap with sliced avocado and ham in it on a plate with baby tomatoes beside it.
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5 from 11 votes

Egg Wraps

You are going to love these egg wraps! They are made with just 2 ingredients and can be used in so many ways.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Dinner, Eggs, Lunch, Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegetarian
Servings: 1
Calories: 242kcal
Author: Dr. Erin Carter

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

  1. Use room temperature eggs for best results. 
  2. 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. 
  3. If you are serving a crowd or want leftovers to use for later feel free to double or triple this recipe.

Nutrition

Calories: 242kcal | Carbohydrates: 1g | Protein: 11g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 126mg | Potassium: 121mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 50mg | Iron: 2mg