To be fair, the latter gives WAY less egg white powder… But as it gives you delicious yolks and anyway, still cheaper, probably, I understand you. I never would buy egg white powder but the reason is that I want my eggs proper as much as I can.
(And what would I do with egg white powder? My protein is already way too high and I try to keep it “low” so badly sometimes but it’s impossible But I can’t eat a ton of fat either.)
I am simple, I just use eggs But I got curious, so eggs and gelatin… I am normally unsure about gelatin in baking, I didn’t understand yet what it does… But I can surely try something similar (obviously with yolks, at least I would have such a version too, egg white is near tasteless and gelatin tastes bad and I put yolks into everything anyway. sometimes I use way more whites and yes, I did things without yolks and with whites but it’s rare) I understand the wrap needn’t to be taste, it’s the job of whatever one eats with them but I never worked that way. Always disliked tasteless pasta too.
I never used a wrap so I would go with a pancake if I needed one as a (thin, crepe-like) pancake is wrapped around filling here. And it’s nice. And theoretically can be made without added fat. Surely can be made of whites only, no yolks. Actually, an egg white wrap can be considered a pancake… If we use a pan… My recipe evolution did much weirder things, I am not really tied down by rules and other people’s expectation. Though I still don’t call an omelet a pancake. Some people do.
Cheesy pancake, very obviously, to me My pancake is egg and sour cream or mascarpone.
The egg white wraps have the advantage of being fine for people wanting protein and no fat. And I see no other benefits, fat adds flavor and hard to avoid in a not super ascetic recipe… But it’s my own perspective.