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.
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
- 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.
- When the top starts to bubble you can flip the pancake over and cook that side for another 2-3 minutes.
- 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.