Egg White Protein Wrap
Translated from Spanish, the language of the reel.
Andrea Pont Capell cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A light, gluten-free, protein-rich base that works as a wrap for breakfast, lunch, or dinner. It is made with whipped egg whites and one yolk, then baked until it becomes flexible and light.
- Time
- 15 minutes
- Equipment
- Oven
- Good for
- Breakfast
- Contains
- Eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 115 g
Weights are estimates. Together, the ingredients weigh about 115 g before cooking, which is about 115 g per serving.
Steps
Preheat the oven to 170 °C (350 °F). Prepare a baking sheet, ideally with parchment paper or a silicone baking mat to prevent the wrap from sticking.
Separate the egg whites from the yolks. Place the three egg whites in a clean bowl and beat them until stiff peaks form: they should hold firm peaks and maintain their volume.
Add a single egg yolk to the whipped egg whites. Fold it in gently to preserve as much air as possible, until the mixture is uniform.
Pour the mixture onto the prepared baking sheet and shape it into a wrap by spreading it into a thin, relatively even layer.
Bake at 170 °C (350 °F) for 10 minutes, until the surface is set and lightly golden. Remove from the oven and let it rest briefly before carefully peeling it away.
Notes
The original recipe does not specify the filling; you can use this wrap as a bread substitute and fill it as desired. It is naturally gluten-free, as long as the accompaniments and utensils are free from cross-contamination.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 104
- Protein
- 14 g
- Carbs
- 1 g
- Fat
- 5 g
- Fiber
- 0 g
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