Ingredients

10 large egg whites (about 1 1/4 cups)

1/2 tsp. cornstarch

1/2 tsp. kosher salt

1/4 tsp. xanthan gum

4 tsp. vegetable oil, divided

3 tbsp. mayonnaise

1 tbsp. store-bought or homemade pesto

4 large romaine lettuce leaves, shredded

1/2 avocado, thinly sliced

8 oz. cooked chicken tenders, shredded

4 slices cooked bacon, broken into 1/2″ pieces

2 (1/2″-thick) slices ripe tomato, cut into cubes

Instructions

Step 1: In a blender, pulse the egg whites, cornstarch, salt, and xanthan gum just until combined, about 10 seconds. Avoid overblending to prevent the mixture from becoming too frothy.

Step 2: Heat 1 teaspoon of vegetable oil in an 8-inch nonstick skillet over medium-low heat. Pour in a scant 1/3 cup of the egg white batter, swirling the pan to spread it evenly into a circle. Cook undisturbed until bubbles appear and the surface looks matte, about 2 to 3 minutes.

Step 3: Carefully flip the wrap using a large plastic spatula and cook for about 1 minute more until cooked through. Transfer the wrap to a plate. Repeat this process with the remaining batter and oil.

Step 4: In a small bowl, mix together the mayonnaise and pesto until combined.

Step 5: Spread about 1 tablespoon of the mayonnaise mixture over each egg white wrap. Top each with one-quarter of the shredded lettuce, 2 avocado slices, and then a quarter of the chicken, bacon pieces, and tomato cubes.

Step 6: Fold the left and right sides of each wrap inward, then fold the edge closest to you over the filling. Roll tightly from the bottom end, keeping the sides tucked in, to create a burrito shape. Cut each wrap in half to serve.

Tips & Variations

For a dairy-free option, swap mayonnaise with hummus or mashed avocado.

Use turkey or ham instead of chicken for a different twist.

If you don’t have xanthan gum, you can omit it, though the wraps may be slightly less flexible.

Add fresh herbs like basil or cilantro into the mayo mixture for extra flavor.

Storage

Egg white wraps can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Assemble the wraps just before serving to keep lettuce and avocado fresh. Leftover assembled wraps are best eaten the same day. To reheat wraps without fillings, warm gently in a nonstick skillet over low heat.

FAQs

Can I use whole eggs instead of egg whites for the wraps?

Yes, you can use whole eggs, but the texture and flavor of the wraps will be richer and less neutral. The egg whites create a light, flexible wrap ideal for low-fat and low-calorie meals.

What if I don’t have xanthan gum?

Xanthan gum helps bind the egg whites and improve the wrap’s texture. If you don’t have it, you can leave it out, but be gentle when flipping the wraps as they may be more delicate.