Best Chicken Club Egg White Wrap Recipe

I love a wrap, but a carb-based tortilla can be a bit much for me in the middle of the day, so these egg white wraps are my lunchtime go-to. Made with just two ingredients (plus a little salt), these protein-packed wraps are perfect for stuffing with whatever you desire. The chicken club is not required, but highly encouraged.

Creating thin, sturdy egg white wraps might seem like a feat that only a factory can achieve, but it’s surprisingly easy to make them at home. That said, there are a few basic tips to keep in mind. Here’s what you need to know to nail success the first time.

• Grab the xanthan gum: Commonly used as a thickener and stabilizer, xanthan gum is key to helping the egg whites form a batter that holds together in the pan. It’s widely available in many grocery stores as well as online.
• Don’t overblend: Blending the egg whites for too long will result in an aerated batter that doesn’t pour well or spread evenly in the pan. Instead, I recommend simply pulsing the egg whites a few times to distribute the xanthan gum and salt evenly, and stopping as soon as you see any foam.
• Keep the heat low: To keep these wraps flexible, even when they’re fully cooked, you want to cook them low and slow in the pan. A little browning is okay, but you definitely want to avoid any type of crust forming.
• Use a flexible rubber spatula: I like to use a small flexible rubber spatula to get under the sides of the wraps and make sure they’re not sticking before I try to flip them. If you don’t have one, you can also use a plastic pancake turner, but be careful, since its larger size and less flexible material will tear the wraps more easily.

Filling the wraps:
I decided to fill these wraps with basic chicken club filling: shredded chicken, bacon, lettuce, tomato, and avocado, with a creamy pesto mayo. That creamy pesto mayo in particular is a perfect pairing with the egg white. That said, you don’t need to do a chicken club if that’s not your jam. Fill these wraps with anything you like, from classic turkey and cheese to black beans, salsa, and rice.

Make ahead & storage:
Egg white wraps can be made in advance and stored in an airtight container in the refrigerator for up to 5 days. You can also layer them between parchment and store them in the freezer in an airtight container or bag for up to 1 month.

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