KETO EGG WRAP - EASY & DELICIOUS !

Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

**********
Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

Links to purchase other products via Amazon
Coconut Flour (https://amzn.to/3LgLejJ)

**********
If you love tortillas or wraps, you will love these easy egg wrap sandwich which not only look good but taste delicious too. It is so versatile as you can opt for any sauce or fillings of your choice.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 3]
NUTRITION INFO PER SERVING (EGG WRAPPERS ONLY)
Total Carb = 0.9 g
Dietary Fiber = 0.1 g
Net Carb = 0.8 g
Calories = 127
Total Fat = 8.8 g
Protein = 11.1 g

INGREDIENTS FOR MAYO SAUCE
Keto friendly mayo = 3 tbsp
Mustard = 1 tbsp
Salt = 1/2 to1 tsp
Black Pepper = 1/2 tsp
Lemon Juice = 1 tsp
Stevia = 1 to 2 drops (optional)
(Mix all ingredients together and adjust taste accordingly. Set aside)

INGREDIENTS FOR AVOCADO SAUCE
Avocado = 1 (mashed)
Salt = 1/2 to 1 tsp
Black Pepper = 1/2 tsp
Garlic Powder = 1 tsp
Red Pepper Flakes = 1 tsp (optional)
Stevia = 1 drop (optional)
(Mix all ingredients together and adjust taste accordingly. Set aside)

INGREDIENTS FOR EGG MIXTURE
Eggs = 6 large
Coconut Flour = 7 g / 1 tbsp (The coconut flour helps to make the texture a bit firmer and drier, but it is totally fine if you omit it)
Salt = 1 tsp
Water = 30 ml / 2 tbsp
(Whisk all ingredients in a bowl then set aside)

INGREDIENTS FOR FILLINGS
Roast Chicken or Bacon Ham
Romaine Lettuce
Tomatoes (cut lengthwise)
Pickles
Shredded carrots
Cheddar cheese slices or feta cheese

NOTE: In the recipe and video, I showed you 2 types of sauces and fillings for the wrap, but you can opt for any fillings and sauces of your choice.

DIRECTIONS FOR MAKING THE EGG WRAPPER
1. Heat up a non-stick pan at low heat. Brush with some oil and spoon some of the egg mixture into the pan. Swirl the pan to spread the egg mixture evenly. Cook for a while just until almost set then flip over and cook for a little bit only. The egg wrappers do not need to be browned. Transfer to a plate.

2. Continue with the same process until all the egg mixture have been used up.

3. I used an 11 1/2-inch diameter non-stick pan and for this recipe, I got 3 x 8 1/2-inch egg wrappers.

4. The egg wrappers can be frozen, but I am not sure how long. I tried it for a few days, and they were still good. Let it defrost on the counter then reheat on the pan.

DIRECTIONS FOR ASSEMBLING THE EGG WRAPS
1. The reason I used cling wrap is to hold the wrap firmly and prevent the fillings from coming out. It also helps to ensure no mess during eating. You can either lay the cling wrap at the bottom of the wrap before putting on the fillings or just transfer the wrap onto a cling wrap after the fillings.
2. Spread the sauce generously on the egg wrapper. Then stack up with all the ingredients but add more sauce in between. You can also opt to drizzle hot sauce or sriracha on the fillings for some heat.
3. Gently fold over then cling wrap it.

NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support!

Music by https://www.epidemicsound.com

PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.