High-Protein Egg White Wrap
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.
Maker: Anya 🇬🇧🇺🇸🇩🇪
From: Instagram(view original)
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Cooking context
25 min estimated total time for 1 servings.
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Ingredients
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Egg White Wrap
- 0.95 cup egg whites
- seasonings of choice
- 1/2 tsp cornstarch
Filling
- 1 egg
- 0.5 piece zucchini
- 0.5 piece avocado
- 5 3/10 oz chicken breast
- tomato paste
Instructions
- 1Beat the egg whites until stiff peaks form.
- 2Gently fold in the seasonings of choice and the cornstarch.
- 3Spread the mixture onto a tray lined with parchment paper and lightly spray with oil.
- 4Bake at 425°F (419°F) for 10 minutes, or until lightly golden.
- 5While the wrap bakes, cook the cubed chicken breast in a skillet over medium heat until no longer pink, about 5‑6 minutes.
- 6Slice the zucchini and avocado.
- 7Combine the cooked chicken, sliced zucchini, sliced avocado, and tomato paste in a bowl, mixing to taste.
- 8Remove the baked egg‑white wrap from the oven, place the filling onto it, roll up tightly, and serve immediately.
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Frequently asked questions
- How long does it take to make High-Protein Egg White Wrap?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this High-Protein Egg White Wrap recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this High-Protein Egg White Wrap recipe come from?
- It was shared by Anya 🇬🇧🇺🇸🇩🇪 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.