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Chicken Club Egg White Wrap Recipe

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★★★★★

4.9 from 75 reviews

This Chicken Club Egg White Wrap is a light, protein-packed meal perfect for a healthy lunch or dinner. Made with delicate egg white wraps filled with shredded chicken, crispy bacon, creamy avocado, fresh romaine, tomatoes, and a flavorful homemade pesto mayonnaise, this recipe offers a delicious low-calorie alternative to traditional wraps. The egg white wraps are gently cooked in a skillet to perfection and can be prepared ahead of time for convenience.

Ingredients

Scale

Egg White Wraps

  • 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

Fillings & Spread

  • 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

  1. Prepare Egg White Batter: In a blender pulse the egg whites, cornstarch, kosher salt, and xanthan gum just until combined, about 10 seconds. Be careful not to overblend to prevent the egg whites from becoming too frothy.
  2. Cook Egg White Wraps: Heat 1 teaspoon of vegetable oil in an 8-inch nonstick skillet over medium-low heat. Pour a scant 1/3 cup of the egg white batter into the skillet, swirling to spread the batter evenly into a circle. Cook undisturbed until bubbles appear on the surface and it looks matte, about 2 to 3 minutes.
  3. Flip and Finish Wraps: Use a large plastic spatula to carefully flip the wrap and cook for about 1 minute more until fully cooked through. Transfer to a plate and repeat the process with the remaining batter and oil to make four wraps total.
  4. Make Ahead Option: The egg white wraps can be made up to 3 days ahead. Store them in an airtight container in the refrigerator until ready to use.
  5. Prepare Mayonnaise Pesto Spread: In a small bowl, stir together the mayonnaise and pesto until well combined.
  6. Assemble the Wraps: Spread 1 tablespoon of the mayonnaise-pesto mixture evenly over each egg white wrap. Top each with one-quarter of the shredded romaine lettuce, 2 slices of avocado, then one-quarter of shredded chicken, bacon pieces, and diced tomatoes.
  7. Roll the Wraps: Fold in the left and right sides of each wrap, then fold the end closest to you over the filling. Roll tightly from the bottom up, keeping the sides tucked in, forming a burrito shape. Cut each wrap in half and serve immediately.

Notes

  • To save time, use pre-cooked or leftover chicken tenders.
  • For a dairy-free option, substitute mayonnaise with a vegan alternative and ensure pesto is dairy-free.
  • The xanthan gum helps improve the texture and flexibility of the egg white wraps.
  • Store assembled wraps in the fridge and consume within 1 day for best freshness.
  • Feel free to customize the fillings with other veggies or add a little spice with hot sauce.

Keywords: Chicken club wrap, egg white wrap, healthy wrap, low calorie lunch, chicken bacon wrap, paleo wrap alternative

Find it online: https://thefoodrecipe.com/chicken-club-egg-white-wrap-recipe/