Spinach Egg Wraps

Looking for a healthy alternative to traditional wraps? Try egg wraps! Low-carb, high-protein, gluten-free, and customizable with your favorite fillings. Perfect for breakfast, lunch, or a quick snack.

Whether you're looking to add more protein to your meals or simply want a gluten-free alternative to traditional flour wraps, egg wraps are a game changer. With their soft yet sturdy texture and versatility, they make a delicious base for a wide variety of fillings.

Egg wraps are naturally low in carbs and higher in protein than regular wraps, making them a great choice if you’re watching your carb intake or looking to boost your protein intake. They're also gluten-free and grain-free, which makes them a great option for a variety of diets. They're easily customizable and can be made ahead of time to enjoy for breakfast, lunch, or a quick snack.

What Are Egg Wraps?

You may have seen egg wraps in the store but never tried them, or perhaps you’re wondering, “What exactly is an egg wrap?” Let’s clear that up!

Egg wraps are thin, crepe-like omelets made from eggs. Unlike traditional flour wraps, egg wraps are made with eggs, giving them a fluffy but flexible texture. This makes them perfect for rolling up all your favorite ingredients—whether that’s vegetables, cheese, or salad greens. They’re easy to make at home, and in just a few minutes, you can have a healthy and delicious wrap ready to go.

Making egg wraps is incredibly easy and requires only a few basic ingredients. Here’s what you’ll need:

Ingredients:

• Eggs: 2 large eggs (or more depending on how many wraps you want)
• Milk: Use either dairy or non-dairy milk.
• Seasoning: Salt and pepper to taste, or get creative with your favorite spices
• Spinach and Herbs (Optional): A handful of spinach and a few fresh herbs like parsley, chives or basil can be added for extra flavor and nutrition.
• Filling: Use your favorite sautéed vegetables or dressed greens and any cheeses you’d like.

How to Make Spinach Egg Wraps at Home:

1. Prepare the Egg Mixture: Place the eggs, milk, salt, pepper, spinach and herbs into a small food processor or blender and blend until smooth. (If you’re not using the spinach and herbs, you can simply whisk the mixture by hand.)
2. Heat the Pan: Heat a non-stick skillet or frying pan over low heat. Lightly grease the pan with a little butter or oil to prevent sticking.
3. Cook the Egg Wraps: Pour a small amount of the egg mixture into the pan, swirling it around to form a thin, even layer. Cook for about 2-3 minutes, or until the edges begin to lift from the pan. Use a spatula to carefully flip the egg wrap and cook for another 30 seconds on the other side.
4. Cool and Store: Once the egg wraps are cooked, you can fill them while they’re still warm, or you can let them cool and store them in the fridge to fill later.
5. Fill and Serve: Fill your egg wraps with your favorite ingredients like cooked or raw vegetables, cheese, or dressed greens. Fold or roll them up and serve!

Tips for Making Perfect Egg Wraps:

• Use a Non-Stick Pan: Since egg wraps are delicate, a non-stick pan is key to preventing them from tearing or sticking.
• Don’t Overcook: The secret to a perfect egg wrap is not overcooking the eggs. They should be set but not rubbery.
• Experiment with Flavors: Feel free to get creative with your wraps! Add different herbs or spices to the egg mixture for extra flavor.
• Store with Care: To prevent your wraps from sticking together, stack them between pieces of parchment paper when storing them.

Egg wraps are not only simple to make but also versatile. You can use them for breakfast, lunch, dinner, or even a quick snack. The options are endless, so get creative!

More Egg Recipes:

• French Baked Eggs
• Turkish Poached Eggs
• Eggs Benedict on Portobello Mushrooms

Continue to Content

Yield: 2 Servings

Spinach Egg Wraps

Prep Time: 5 minutes

Cook Time: 5 minutes

Inactive Time: 15 minutes

Total Time: 20 minutes

Low-carb, high-protein, gluten-free, and customizable with your favorite
fillings, these spinach egg wraps are perfect for breakfast, lunch or snack!

Print

Ingredients

• 2 large eggs
• 1 Tablespoon/15ml milk (regular or dairy-free)
• 1 Tablespoon fresh herbs such as chives or flat leaf parsley
• ½ ounce/14g baby spinach
• Pinch of fine sea salt
• Pinch of freshly ground black pepper
• Fillings of choice

Instructions

1. In the bowl of a mini food processor or blender pulse the fresh herbs and spinach until finely chopped.
2. Add the eggs, milk, a pinch of salt and pepper and pulse until well combined.
3. In a non-stick frying pam or crêpe pan, melt the butter or oil over medium-low heat, tilting the pan so that it coats the surface evenly.
4. Add half the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.
5. Cook just until the egg is set (2-3 minutes). It’s done when the edges are dry and the top is just set.
6. Run a spatula around the edges and lift slightly to loosen it from the pan. Flip and continue to cook for 30 seconds. Set aside and repeat with remaining egg mixture.
7. Fill wraps with fillings of choice and either fold or roll the wraps over the filling.

Notes

Variations:

Omit the spinach for a plain egg wrap.

Storage:

Store wraps between pieces of parchment in an airtight container in the fridge for 3-4 days. Recipe can be doubled if needed.

Dietary Info:

Gluten Free, Grain Free, Vegetarian, Nut-Free, Paleo.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart Mini PREP Food Processor Custom, 2.63 Cup, Silver
• 
  De Buyer Blue Carbon Steel Crepe & Tortilla Pan - 9.5” Diameter, 7.5” Cooking Surface - Ideal for Making & Reheating Crepes, Tortillas & Pancakes - PFAS, PFOA & PFOS Free - Made in France
• 
  Caraway Nonstick Ceramic Frying Pan (2.7 qt, 10.5") - Non Toxic, PTFE & PFOA Free - Oven Safe & Compatible with All Stovetops (Gas, Electric & Induction) - Cream

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 79Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 187mgSodium: 147mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 7g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.