Egg White Wraps (Grain-free, Dairy-free, Sugar-free)

I got this idea from the Trim Healthy Mama Facebook page, and it’s handy enough for me to want to pass it along. Think of these wraps as blank canvases; on their own they’re not going to knock any socks off, but they’re a great neutral to showcase other ingredients. Their flavor is so subtle, you can stuff them with just about anything and they work great. Plus the psyllium husks are a good source of fiber. So combined with the protein in the egg white, they pack a nice little nutritional punch. 

And they whip up quite quickly.

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What you’ll need:

• 1/8 cup psyllium husks (I find them at Trader Joes, and I hear Whole Foods has them too) OR 1 tablespoon of psyllium husks and 1 table spoon of flax meal (the psyllium/flax combo apparently flips more easily, but I only used psyllium husks and it worked fine for me)

• 1 cup egg whites

• Any other spices you wanna toss in – I added some minced dried onion and salt

Yields 4-6 

To start, whisk together your ingredients and heat your pan at med-low. You want the heat to be low enough to spread your wraps thinly, and keeping them from bulking up too quickly.

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I use 1-2 tablespoons, depending on how big I want the wrap to be, and work quickly to smooth it out in a circle with the back of my spoon. I then wait for less than a minute and test the edge for flipping. It won’t take long.

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Flip and allow the other side to cook a bit.

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And there you have it!

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Stuff all kinds of yummies in there. This was a chicken, avocado wrap with cheese and salsa, and it was gooood.

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