High-Protein Gluten Free Egg Wraps

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This gluten free egg wrap is the high-protein upgrade you didn't know you needed!

If you’ve been searching for a wrap that actually works for your lifestyle, this is it. These High-Protein Gluten Free Egg Wraps are made with just eggs, water, and a pinch of salt, yet they deliver the kind of flexibility and satisfaction that most low-carb alternatives simply can’t.

Naturally gluten free, grain free, and packed with clean protein, they fold, roll, and hold up to whatever fillings you love most.

Think of them as your new weekly staple. Whether you’re building a quick breakfast wrap, a protein-packed lunch, or a light dinner option, these egg wraps come together in minutes and store beautifully in the fridge for up to five days. Once you try them, you’ll wonder how you ever meal prepped without them.

High-Protein Gluten Free Egg Wraps

Ingredients

4 large eggs, room temperature
2 tbsp water
1/4 tsp Kosher salt

Instructions

For the best result, use a blender or an immersion blender to blend the eggs, water, and Kosher salt.
Blend until completely combined.
Using avocado oil, generously grease or spray a non-stick crepe skillet or similar pan and place it over medium heat.
Once hot, pour about ¼ cup, or a little more, of the egg mixture into the pan and swirl to coat the perimeter. The egg coating should be very thin. See video.
Cook the egg mixture for 2-3 minutes, or until the edges begin to pull away from the sides of the pan. Using a rubber spatula, gently scrape the edge of the pan, further pulling the cooked edge away from the side of the pan.
Using a large rubber spatula, gently flip the wrap. Cook for another minute, then remove from the pan.
Flip the cooked egg wrap onto parchment paper and let the wrap cool before using it.
If storing wraps in the refrigerator, let them cool on parchment paper, stack them with parchment paper separating each, and place them in an airtight container or zip bag. Store for up to 5 days. Before using the refrigerated wrap, let it come to room temperature for about 10 minutes.