Makes: 4–5 wraps
Prep Time: 5 min | Cook Time: 15 min
Diet: Carnivore, Keto, Zero-Carb, High-Protein
Ingredients:
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1 cup egg whites (about 6–8 egg whites)
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1/4 tsp salt (optional)
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1 tbsp beef tallow, butter, or bacon fat (for greasing the pan)
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(Optional) 1 scoop unflavored beef protein isolate or gelatin (helps with texture)
Instructions:
1. Prep the Egg Whites
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In a bowl, lightly whisk the egg whites and salt (and optional protein powder) until just combined — no need to foam them.
2. Preheat and Grease Your Pan
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Heat a nonstick or cast iron skillet over medium-low heat.
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Add a bit of beef tallow or butter and let it melt.
3. Make the Wraps
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Pour about 1/4 cup of egg whites into the pan and tilt to coat the bottom thinly (like making a crepe).
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Cook for 1–2 minutes, or until the top looks set and edges release easily.
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Flip gently and cook another 30 seconds.
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Remove and place on a plate lined with parchment.
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Repeat until all egg whites are used.
4. Cool & Use
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Let the wraps cool slightly. They become more flexible as they rest.
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Use immediately or store in the fridge for up to 4 days.
Optional Carnivore Fillings:
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Shredded beef brisket
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Crispy bacon
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Sliced ribeye or steak
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Ground beef with melted cheddar
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Chicken thighs with bone broth reduction
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Scrambled eggs + melted cheese
Pro Tips:
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Want them sturdier? Add 1 tsp gelatin powder or 1 tbsp collagen powder to the egg whites before whisking.
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For crispier edges, cook longer on lower heat.
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You can freeze these between parchment paper and reheat in a pan.
