Egg White Wrap [Recipe]

Well I told you most of my recipes would be quick and easy and with this one I’m really staying true to my word! 

One Saturday mid-morning I’d come back from a gym session and needed a decent breakfast to tide me over till lunch.

I was rummaging through the fridge thinking to myself that I had nothing that I could put together as a meal when a lightbulb went off, and I realized that I had eggs, avocado and a handful of spinach leaves and some coconut flour in the cupboard. Boom! I was going to get the breakfast of champions! I like to use the coconut flour pictured below because it’s unbleached, non-GMO & 100% organic.

INGREDIENTS:
Yields: 1 large pancake
Preparation: 5-10 minutes total

• 3/4 cup egg whites
• 1 tbsp coconut flour or almond meal
• 1/4 section avocado
• spinach leaves
• tobasco sauce

METHOD:

1. Heat a non-stick pan with a little coconut oil. Whisk your egg whites and coconut flour in a bowl and when well combined pour batter into the hot pan.
2. When the top starts to bubble you can flip the pancake over and cook that side for another 2-3 minutes.
3. Serve on a plate and load up with the spinach, avocado & season as desired (I used hot sauce, crushed black pepper and a pinch of salt). Roll it or fold it into a wrap and there you have it! Enjoy!

Depending on your daily macro needs, you can adjust the measurements to suit your snack or breakfast requirements.