Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper and set aside.
In a mixing bowl, beat eggs, add the drained corn, and half of the mozzarella cheese.
Season with Kosher salt and black pepper.
Spread the mixture evenly onto the parchment-lined baking sheet. The thickness should be about ¼” and the mixture shouldn’t have any large gaps. The egg, when cooked, will bind the wrap, but most of the mixture should be spread evenly and shaped into a rectangle.
Top with the remaining mozzarella cheese.
Bake at 400°F for 20 minutes, or until golden and set.
Let cook for 5 minutes and then flip the baked corn wrap over and onto a cutting board. The brown golden top will be on the bottom.
Top the mixture with your favorite chicken or tuna salad and toppings and gently roll it up.
Slice the wrap in half and serve.