Have a pile of yummy stuff to eat, but no fork? A sandwich or wrap makes sense, but if you’re avoiding breads, tortillas, pita pockets and other carbohydrates, getting that food into your mouth can be tricky.  My Paleo, Keto, Low-Carb Egg Wraps make a smart swap for bread-like products – they have no carbs, no grains, no gluten, and no weird taste and texture like some of those alternative bread products around.

Growing up, my mom might have made these Egg Wraps and called them crepes. Yes, they are kinda like crepes, but so much easier and, again, free of all flours and grains. Read on to get the recipe, meal-prep instructions and serving ideas.

To keep your day stress free, let me share the essential ingredient list for this easy recipe:

1. Eggs

You probably already have a dozen eggs in your fridge, meaning you can which up a batch TODAY. Okay, other ingredients you may need and probably already have on hand are coconut oil cooking spray, salt and pepper and wax paper if making a bunch for meal prep. Maybe some chopped herbs if you want to get fancy. But that’s it. You’re welcome. 

Also, there is no shame if you want to skip the fresh eggs in shell and go straight for the Egg Beaters**. That works too. You are in the judgement-free zone.

These Paleo, Keto, Low-Carb Egg Wraps have around 26 to 36 calories each and 3+ grams of protein (**depending on what egg carton product or size of eggs used). Have one, have two, have a half-dozen!

Some Low Carb Egg Wrap making tips that you’ll want to follow for success:

1. If using fresh eggs, let them sit on counter for 10 minutes after blending so any foam or air bubbles are mostly re-absorbed.
2. If using eggs from a carton, I personally think that the whole egg versions work and taste better than egg white versions.
3. Use an 8-inch non-stick skillet for best results. I like this this 8-inch non-stick skillet.  It’s a luxury, but well worth it!
4. Coat non-stick skillet generously with coconut oil or olive oil spray.
5. Egg should be poured into a VERY thin layer, much thinner than you would pour for an omelet. Maybe about ¼” thick.
6. Once egg is mostly set in skillet (will happen quickly) and air bubbles are rising, remove from heat and let “self-cook” in skilled until top no longer looks runny.
7. Do NOT try top flip egg wrap to cook on other side, simply remove from heat (as described above) and it will firm up in about 1 minute.
8. Use a SOFT spatula with a THIN edge to loosen up edges of wrap from skillet.
9. Wraps stay good in the fridge for 3 to 4 days.
10. To meal prep for freezer, layer wraps between slices of wax paper and store in air-tight container for up to 3 months. Wax paper will keep them from freezing together in one big blob.

Ways to enjoy Paleo, Keto Low-Carb Egg Wraps for breakfast, lunch or dinner:

Fill with your favorite shredded meat and serve like a rolled-up taco.

Fill with sautéed veggies and top with sauce, like this spinach and Ranch version I did for Litehouse Foods.

Fill with deli meat and guacamole for a quick lunch or snack on the go.

What would you stuff in your Paleo, Keto, Low-Carb Egg Wraps?  Are you an egg white or whole egg person? Any great plans coming up this Fall? Share in the comments, XOXO- Jennifer 

**Note that nutrition facts including calories, protein, etc will vary slightly based on what egg carton product brand or size of eggs is used.

4.8 from 5 votes

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Low Carb Egg Wraps

Prep Time

2 mins

Cook Time

2 mins

Total Time

4 mins

 

Course: Breakfast, breakfsat, dinner, meal prep

Servings: 8 wraps

Calories: 16 kcal

Ingredients

• 1 cup liquid eggs (with yolk) from carton or 4 whole large eggs
• coconut oil or olive oil cooking spray
• salt to taste
• chopped herbs, pepper, other spices to taste optional

Instructions

1. If using whole eggs, crack open and place in blender. Blend for 30 seconds and let sit on counter for 10 minutes to reduce air bubbles.

2. If using liquid egg from carton, you are good to go!

3. Bring 8-inch skillet to medium-high heat. Spray with cooking spray.

4. Pour 2 tablespoons of egg into center of skillet, carefully tip pan to spread along bottom without getting up on the sides.

5. Lightly season with salt. And, if you'd like to add finely chopped herbs, red pepper or whatever, this is the time. These things are optional.

6. Cook over medium high heat for 45 to 60 seconds or until mostly set. Remove from heat and let "self cook" for another minute in the pan. Do not try to flip.

7. Use a soft spatula with thin edge to loose egg wrap from pan. Slide out onto plate.

8. Repeat steps with remaining egg. 

9. Eat right away with desired toppings, or store in fridge for up to 3 or 4 days.

10. To meal prep for freezer, layer each wrap between a piece of wax paper to prevent freezing together in a clump. Store in an air tight container in the freezer for up to 3 months.