Egglife Copycat Egg White Wraps Recipe (All 5 Flavors!)
Forget spending a fortune at the store and make my easy Egglife Copycat recipe instead! With just a handful of inexpensive, easy-to-find ingredients and a few minutes’ time, you can whip up a batch of delicious, low-carb egg white tortillas at home. Best of all, I’ve cracked the code on how to make all 5 of Egglife’s popular flavors so you have all the options!
Ingredients
Plain Base Recipe
- 1 C Liquid Egg Whites or liquid eggs, whole eggs, or egg whites
- ¼ teaspoon Xanthan Gum can use 2 tablespoon collagen powder or the plain, unflavored portein powder of your choice instead
- 0 - ¼ teaspoon Kosher Salt for plain, use ¼ tsp; for all other variations, use the amount indicated
- 0 - ½ teaspoon Nutritional Yeast optional, for cheesy flavor. Add to any savory or plain flavor as desired.
- ½ tablespoon Olive Oil divided, as needed
Sweet Cinnamon Flavor
- 1 - 1 ½ teaspoon Cinnamon Sugar for keto/no-sugar, use monkfruit sweetener instead of sugar
- ¼ teaspoon Vanilla Extract or vanilla paste, vanilla powder; or half as much ground vanilla bean
- ⅛ teaspoon Kosher Salt
Everything But The Bagel Flavor
- ¾ - 1 ¼ teaspoon Everything But The Bagel Seasoning amount added will depend on your flavor preferences and how much salt is in the seasoning mix.
- ½ teaspoon Nutritional Yeast optional, for cheesy flavor
Italian Flavor
- 1 teaspoon Italian Seasoning
- ½ teaspoon Nutritional Yeast optional, for cheesy flavor
- ¼ teaspoon Kosher Salt
Southwest Flavor
- ¾ - 1 ¼ teaspoon Taco Seasoning amount added will depend on your flavor preferences and how much salt is in the seasoning mix.
- ½ teaspoon Nutritional Yeast optional, for cheesy flavor
Instructions
- Add 1 cup egg whites, ¼ teaspoon xanthan gum, and the seasonings of your choice to the blender. Blend on high till frothy and foamy.
- Heat skillet over medium heat. Add about ½-3/4 teaspoons oil to the pan as needed for frying. I typically use a pastry brush for a thin layer, but depending on your pan, you may need more.
- When the pan is hot, add approximately ⅓ cup of the egg white mixture to the pan and swirl around to make a thin pancake/crepe shape. Allow to cook for 1-2 minutes until set, then flip and continue to cook for 1-2 minutes until the other side is cooked through.
- Remove cooked egg white wraps to a plate or cookie sheet to cool, then stack, using parchment paper to keep them from sticking together. Cooked egg wraps will last in a gallon-sized zip-top container in the fridge for up to a week, or in the freezer for up to 6 weeks.
- Use egg white wraps as a low-carb, high-protein tortilla or wrap.
Notes
Nutrition facts are for plain wraps seasoned with ¼ teaspoon kosher salt and ½ teaspoon nutritional yeast.
- Storage: Use your homemade egg wraps within 5-7 days if kept in the fridge. They also keep well in the freezer for up to 3 months. Just make sure they’re separated with parchment and placed in a freezer-safe zip-top bag with as much air pressed out as possible. To use them, allow them to defrost overnight in the fridge.
- Feel free to scale the recipe up as needed, just be mindful of your blender’s capacity. 1 quart of liquid egg whites will make 4 batches, or 12 wraps.
- To make a mixed bag of flavors, feel free to sprinkle the seasonings on after pouring the batter into the pan instead of blending them in. Just make sure to sprinkle evenly!
- Mind your salt. Everything But The Bagel Seasoning & Taco Seasoning both vary widely by brands in terms of how much salt is added. I suggest starting with less and adding more if needed so you don't oversalt. Remember to omit the added kosher salt for these flavors.
- Use parchment. I like to make a big batch of these on my meal prep day, then nibble on them throughout the week. Use pieces of parchment paper to separate the wraps as you stack them to prevent them from sticking.
- Give ‘em a quick zap. I recommend microwaving the egg wraps for about 10-15 seconds before using them to make them a little more pliable and easy to work with. If they “sweat” and have liquid beading on the surface, simply dab it away with a paper towel.
Nutrition
Calories: 64kcalCarbohydrates: 0.26gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gSodium: 348mgPotassium: 8mgFiber: 0.3gVitamin A: 655IUCalcium: 0.1mgIron: 1mg
Tried this recipe?Let us know how it was!