I’ve never heard of egg white tortilla wraps!!! Zero carbohydrates but expensive only drawback.
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Oh my gosh you look at what I found
Karla_Sykes
(Karla Sykes)
#1
Humor :-)
Shinita
#2
If it’s just eggs and spice, why don’t you try to make it yourself? Or something better, probably with more fat 
But whatever floats your boat.
I surely would do my version if I would want an egg white wrap.
Karla_Sykes
(Karla Sykes)
#3
I never even knew this existed and I’ve always loved burritos and soft tacos and now I have something I can make as a burrito or soft taco with literally zero carbs. I never heard of this and yes I’ve heard of an egg wrap but it looks nothing like this this literally looks like a tortilla roll in my opinion I’m going to open it up and take a picture of it and show you
Karla_Sykes
(Karla Sykes)
#4
Karla_Sykes
(Karla Sykes)
#5
If you have a recipe for this and yours look exactly like these pictures can you share the recipe with me and can you post pictures of your egg tortilla. Thanks in advance
Natasha
(Natasha)
#7
These look a bit like British pancakes!
I don’t have a recipe, but I’d be keen to experiment because looking at the ingredient list I think they would be super cheap to make. Some sort of ‘batter’ with the egg whites and xanthan gum? I might give it a go. Will post a recipe if something works!
Karla_Sykes
(Karla Sykes)
#8
The downside of these they are beautiful and they taste like real tortilla shells they’re super expensive. And pretty much comes down to a dollar per tortilla egg wrap. So for a pack of 6 I paid $5.99
fischersd
(Steve)
#9
That’s awesome!! Great find!! They’ll come down in price as they get more competition. Lots of people missing their breakfast burritos on keto - this could bring them back onto the menu! 
kyarn
(Tracy)
#10
I make my own wraps for pennies. I use one egg and about 1/2 teaspoon of WHOLE psyllium husk. I wisk and let it sit for about 5-10 minutes to absorb and fry them in a non-stick pan like a crepe, making them super thin. They are flexible and I use them to make enchiladas.
Karla_Sykes
(Karla Sykes)
#11
Wow I will definitely try that can you post a picture of it. And does it look like the same consistency of my pictures I just showed
kyarn
(Tracy)
#12
I don’t have any pictures right now but I’m going to be making enchiladas in the near future and will post some pics for you. I make mine very thin, but it’s totally up to you how thick you want them. I would describe them as a cross between a crepe and a corn tortilla. They are pretty bland. I’ve never tried to flavor them because after I use them in enchiladas all the flavor comes from the toppings and filling. I’ve also used them to wrap up tuna and chicken salad.
Karla_Sykes
(Karla Sykes)
#13
Oh my gosh that sounds fantastic I can’t wait to see the pictures and try your recipes. Thank you
collaroygal
(KCKO, KCFO 🥥)
#14
The key to getting them to look like that would be a tortilla press if you have one of those you can make them look like that it’s just about any egg bread recipe. As a matter fact there’s a great tortilla recipe in the recipe section here that uses baby corn it does have a few carbs it’s like two per tortilla and if you have a tortilla press they will look exactly like a corn tortilla and have the taste as well.
Halo
#17
I made an egg + psyllium wrap for my mom. It’s not the prettiest picture, but the wrap held up pretty well compared to the other ones I’ve tried in the past.
kyarn
(Tracy)
#18
So glad you liked them! I’m not much of an inventor but I’m kind of proud of these. When I make them for enchiladas they actually get toasty like corn tortillas do. I’ll be making some next week and will post pictures. Thanks for sharing!