Egg White Wrap

15 mins
Serves 1
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Directions

  1. 1Preheat the oven to 425°F (218°C).
  2. 2Preheat the oven to 425°F (218°C).
  3. 3Preheat the oven to 425°F (218°C).
  4. 4Measure 225 ml of egg whites into a bowl.
  5. 5Measure 225 ml of egg whites into a bowl.
  6. 6Measure 225 ml of egg whites into a bowl.
  7. 7Beat the egg whites with a hand mixer until stiff peaks form.
  8. 8Beat the egg whites with a hand mixer until stiff peaks form.
  9. 9Beat the egg whites with a hand mixer until stiff peaks form.
  10. 10Add salt, pepper, and garlic powder to the beaten egg whites.
  11. 11Add salt, pepper, and garlic powder to the beaten egg whites.
  12. 12Add salt, pepper, and garlic powder to the beaten egg whites.
  13. 13Add 1/2 teaspoon of arrowroot flour (or cornstarch) to the egg whites.
  14. 14Add 1/2 teaspoon of arrowroot flour (or cornstarch) to the egg whites.
  15. 15Add 1/2 teaspoon of arrowroot flour (or cornstarch) to the egg whites.
  16. 16Mix on low speed or fold gently until combined.
  17. 17Mix on low speed or fold gently until combined.
  18. 18Mix on low speed or fold gently until combined.
  19. 19Line a baking sheet with parchment paper and spray it with oil.
  20. 20Line a baking sheet with parchment paper and spray it with oil.
  21. 21Line a baking sheet with parchment paper and spray it with oil.
  22. 22Pour the egg white mixture onto the parchment paper and spread it into an even layer.
  23. 23Pour the egg white mixture onto the parchment paper and spread it into an even layer.
  24. 24Pour the egg white mixture onto the parchment paper and spread it into an even layer.
  25. 25Bake in the oven for 10 minutes until golden brown.
  26. 26Bake in the oven for 10 minutes until golden brown.
  27. 27Bake in the oven for 10 minutes until golden brown.
  28. 28Slice tomatoes and season them with salt and pepper.
  29. 29Slice tomatoes and season them with salt and pepper.
  30. 30Slice tomatoes and season them with salt and pepper.
  31. 31Take the egg white wrap out of the oven and place it on a cutting board.
  32. 32Take the egg white wrap out of the oven and place it on a cutting board.
  33. 33Take the egg white wrap out of the oven and place it on a cutting board.
  34. 34Spread mustard over the egg white wrap.
  35. 35Spread mustard over the egg white wrap.
  36. 36Spread mustard over the egg white wrap.
  37. 37Add turkey slices, tomatoes, pickles, and pickled onions as fillings.
  38. 38Add turkey slices, tomatoes, pickles, and pickled onions as fillings.
  39. 39Add turkey slices, tomatoes, pickles, and pickled onions as fillings.
  40. 40Fold the wrap inwards from the sides, then roll it up.
  41. 41Fold the wrap inwards from the sides, then roll it up.
  42. 42Fold the wrap inwards from the sides, then roll it up.
  43. 43Cut the rolled wrap in half.
  44. 44Cut the rolled wrap in half.
  45. 45Cut the rolled wrap in half.
  46. 46Enjoy the egg white wrap.
  47. 47Enjoy the egg white wrap.
  48. 48Enjoy the egg white wrap.

Ingredients

  • 225 ml egg whites
  • 225 ml egg whites
  • 225 ml egg whites
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • 0.5 tsp arrowroot flour or corn starch
  • 0.5 tsp arrowroot flour or corn starch
  • 0.5 tsp arrowroot flour or corn starch
  • oil spray
  • oil spray
  • oil spray
  • tomato
  • tomato
  • tomato
  • mustard
  • mustard
  • mustard
  • turkey slices
  • turkey slices
  • turkey slices
  • pickles
  • pickles
  • pickles
  • pickled onions
  • pickled onions
  • pickled onions

Equipment

kitchen scalemixing bowlhand mixerbaking sheetparchment papercutting boardknife

Tips

  • You can use less egg whites if you want a smaller wrap.
  • Season the tomato with salt and pepper.
  • Fold the wrap first, then roll it to make it more like a burrito.