You’ll have the most success with these wraps if you make them in a nonstick pan, but please do not use a Teflon pan! My recommendations for nonstick pans.
Ingredients
- 2 large eggs
- 2 hard-boiled eggs, peeled
- 2 tablespoons chopped fresh cilantro or other fresh herbs of choice or green onions
- ½ teaspoon fine sea salt
- 1½ teaspoons coconut oil
How to Make It
- Place the raw eggs, peeled hard-boiled eggs, herbs, and salt in a blender and combine until very smooth, without lumps.
- Heat an 8-inch crepe pan or nonstick pan over medium-low heat, then add the oil. When the oil is hot, pour half of the egg mixture into the pan and tilt the pan to spread the eggs into a very large, thin wrap. Let the eggs set for 3 to 4 minutes, until cooked through. (Do not flip the wrap.) Slide the wrap onto a plate to cool. Repeat with the remaining half of the egg mixture.
- Once cool, drizzle the wraps with the keto dressing of your choice (drizzling is easier than spreading, which often breaks the wrap) and fill with lettuce and other fillings of your choice. Wrap up like a burrito and enjoy! Store extras in an airtight container in the fridge for up to 3 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 172 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Trans Fat 0.0 g |
carbohydrates 1 g 1% |
Dietary Fiber 0.5 g 1% |
Protein 13 g 26% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |