Egg White Wrap
Directions
- 1Preheat the oven to 425°F (218°C).
- 2Measure 225 ml of egg whites into a bowl.
- 3Beat the egg whites with a hand mixer until stiff peaks form.
- 4Add salt, pepper, and garlic powder to the beaten egg whites.
- 5Add 1/2 teaspoon of arrowroot flour (or cornstarch) to the egg whites.
- 6Mix on low speed or fold gently until combined.
- 7Line a baking sheet with parchment paper and spray it with oil.
- 8Pour the egg white mixture onto the parchment paper and spread it into an even layer.
- 9Bake in the oven for 10 minutes until golden brown.
- 10Slice tomatoes and season them with salt and pepper.
- 11Take the egg white wrap out of the oven and place it on a cutting board.
- 12Spread mustard over the egg white wrap.
- 13Add turkey slices, tomatoes, pickles, and pickled onions as fillings.
- 14Fold the wrap inwards from the sides, then roll it up.
- 15Cut the rolled wrap in half.
- 16Enjoy the egg white wrap.
Ingredients
- 225 ml egg whites
- salt
- pepper
- garlic powder
- 0.5 tsp arrowroot flour or corn starch
- oil spray
- tomato
- mustard
- turkey slices
- pickles
- 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.