Ingredients:

  • 1/2 cup liquid egg whites
  • 1/4 tsp xanthan gum
  • 1/8 tsp fine sea salt
  • 1 tsp avocado oil

Instructions:

  1. Combine the liquid egg whites, xanthan gum, and salt in a blender.
  2. Blend on medium-high for 30 seconds until the mixture is completely smooth and has developed a light, foamy layer on top.
  3. Heat a non-stick skillet over medium-low heat and add 1 tsp avocado oil, swirling to coat the entire surface.
  4. Pour the mixture into the center of the pan.
  5. Immediately lift the pan by the handle and rock it in a circular motion, spreading the liquid quickly to the edges to create a thin, uniform circle.
  6. Cook for 60–90 seconds until the edges lift slightly and the surface appears matte rather than glossy.
  7. Gently slide a spatula under the edge to ensure it isn't sticking, then flip the wrap for 10–15 seconds to set the other side and ensure it reaches an internal temperature of 160°F/71°C.
  8. Remove from heat and let the wrap rest on a plate for 1 minute to allow the protein to firm up before folding.