High-Protein Egg White Wrap
- 25 min
- Serves 1
- 8 ingredients
15 minutes to prep, 10 to cook. A quick, high‑protein wrap that’s both filling and low‑carb. The airy egg‑white base pairs perfectly with a savory chicken, zucchini, and avocado filling, finished with a splash of tomato paste for a tangy kick.
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Method
Beat the egg whites until stiff peaks form.
Gently fold in the seasonings of choice and the cornstarch.
Spread the mixture onto a tray lined with parchment paper and lightly spray with oil.
Bake at 425°F (425°F) for 10 minutes, or until lightly golden.
While the wrap bakes, cook the cubed chicken breast in a skillet over medium heat until no longer pink, about 5‑6 minutes.
Kitchen notes · Added by ReelsMeals: Chicken is opaque throughout. Spread cubes evenly in the skillet for consistent cooking.
Slice the zucchini and avocado.
Combine the cooked chicken, sliced zucchini, sliced avocado, and tomato paste in a bowl, mixing to taste.
Remove the baked egg‑white wrap from the oven, place the filling onto it, roll up tightly, and serve immediately.
Tips while you cook
- Stiff Peaks First
- Beat the egg whites until stiff peaks form before adding seasonings and cornstarch.
- Watch the Bake Time
- Bake the egg‑white mixture for exactly 10 minutes, or until lightly golden.
- Cook Chicken Thoroughly
- Cook the cubed chicken breast for 5‑6 minutes over medium heat until no longer pink.
- Roll While Warm
- Remove the baked wrap and roll it up while still warm for easier handling.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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