KETO EGG WRAP – EASY & DELICIOUS !


If you love tortillas or wraps, you will love these easy egg wrap sandwich which not only look good but taste delicious too. It is so versatile as you can opt for any sauce or fillings of your choice.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1kfjmqDyYVxFZ6LzhIUVL6–nGIga8QoqUsWZT5qRwfA/edit?usp=sharing

NUTRITION INFO
(FOR EGG WRAPPERS ONLY}
[ Total Servings = 3 ]
Per serving ;
Total Carb = 0.9 g
Dietary Fiber = 0.1 g
Net Carb = 0.8 g
Calories = 127
Total Fat = 8.8 g
Protein = 11.1 g

INGREDIENTS
MAYO SAUCE
Keto friendly mayo = 3 tbsp
Mustard = 1 tbsp
Salt = 1/2 to1 tsp
Black Pepper = 1/2 tsp
Lemon Juice = 1 tsp
Stevia = 1 to 2 drops (optional)
(NOTE : Mix all ingredients together and adjust taste accordingly. Set aside)

AVOCADO SAUCE
Avocado = 1 (mashed)
Salt = 1/2 to 1 tsp
Black Pepper = 1/2 tsp
Garlic Powder = 1 tsp
Red Pepper Flakes = 1 tsp (optional)
Stevia = 1 drop (optional)
(NOTE : Mix all ingredients together and adjust taste accordingly. Set aside)

EGG MIXTURE
Eggs = 6 large
Coconut Flour = 7 g / 1 tbsp (The coconut flour helps to make the texture a bit firmer and drier but it is totally fine if you omit it)
Salt = 1 tsp
Water = 30 ml / 2 tbsp
(NOTE: Whisk all ingredients in a bowl then set aside)

FILLINGS
Roast Chicken or Bacon Ham
Romaine Lettuce
Tomatoes (cut lengthwise)
Pickles
Shredded carrots
Cheddar cheese slices or feta cheese

NOTE: In the recipe and video, I showed you 2 types of sauces and fillings for the wrap but you can opt for any fillings and sauces of your choice.

MAKE THE EGG WRAPPER
1. Heat up a non-stick pan at low heat. Brush with some oil and spoon some of the egg mixture into the pan. Swirl the pan to spread the egg mixture evenly. Cook for a while just until almost set then flip over and cook for a little bit only. The egg wrappers do not need to be browned. Transfer to a plate.

2. Continue with the same process until all the egg mixture have been used up.

3. I used an 11 1/2 inch diameter non-stick pan and for this recipe, I got 3 x 8 1/2 inch egg wrappers.

ASSEMBLE THE EGG WRAPS
1. The reason I used cling wrap is to hold the wrap firmly and prevent the fillings from coming out. It also helps to ensure no mess during eating. You can either lay the cling wrap at the bottom of the wrap before putting on the fillings or just just transfer the wrap onto a cling wrap after the fillings.
2. Spread the sauce generously on the egg wrapper. Then stack up with all the ingredients but add more sauce in between. You can also opt to drizzle hot sauce or sriracha on the fillings for some heat. 3. Gently fold over then cling wrap it. 4. Enjoy !

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