Description

A healthy and protein-packed Chicken Club Egg White Wrap perfect for a quick and nutritious lunch. This wrap features delicate egg white tortillas filled with cooked chicken tenders, crispy bacon, fresh lettuce, creamy avocado, juicy tomato, and a flavorful spread of mayonnaise and pesto. Low in carbs and high in protein, it’s an ideal meal for those seeking a light but satisfying option.

Ingredients

Scale

Egg White Wraps

6 large Egg Whites (Substitution: Egg substitutes can be used for a vegan option but may alter the texture)
2 tablespoons Cornstarch (Can be replaced with arrowroot powder)
1 teaspoon Kosher Salt (Sea salt can be used)
1 teaspoon Xanthan Gum (Optional; helps prevent brittleness)
2 tablespoons Vegetable Oil (Olive oil can be used as a healthier alternative)

Filling & Spread

3 tablespoons Mayonnaise (Greek yogurt can be used for a lighter version)
2 tablespoons Pesto (Any herb-based sauce works)
1 cup Romaine Lettuce (Any leafy greens can substitute)
1 medium Avocado (Sliced cucumbers as a lower-calorie option)
1 cup Cooked Chicken Tenders (Shredded turkey or plant-based chicken as alternatives)
3 slices Cooked Bacon (Turkey bacon or vegan bacon can be substituted)
1 medium Ripe Tomato (Seasonal tomato or roasted red pepper can be used)

Cook Mode Prevent your screen from going dark

Instructions

Preparation: Gather all ingredients and prepare filling components by slicing avocado, tomato, and cooking chicken and bacon if not already done.
Mixing the Wrap Batter: In a bowl, combine the egg whites, cornstarch, kosher salt, xanthan gum (if using), and half of the vegetable oil. Whisk thoroughly until the mixture is smooth and well blended, forming the batter for the wraps.
Cooking the Egg Wraps: Heat the remaining vegetable oil in a nonstick skillet over medium heat. Pour a portion of the batter into the skillet, spreading evenly to form a thin layer. Cook for about 1-2 minutes until the edges begin to set, then carefully flip and cook for another 1-2 minutes until the wrap is lightly golden and cooked through. Repeat with remaining batter.
Assembling the Wraps: On each cooked egg wrap, spread a generous layer of mayonnaise followed by pesto. Layer the shredded cooked chicken tenders, crispy bacon slices, crunchy romaine lettuce, creamy avocado slices, and juicy tomato slices evenly over the wrap.
Rolling the Wrap: Carefully roll or fold each egg white wrap tightly to enclose all the fillings, creating a neat and portable wrap.
Serving: Serve immediately while fresh, or store in an airtight container in the refrigerator for up to one day for a convenient meal on the go.

Notes

Xanthan gum is optional but helps prevent the egg wraps from becoming brittle and breaking.
Using olive oil instead of vegetable oil increases the health benefits by adding heart-healthy fats.
For a vegan version, consider egg substitutes for the wrap and plant-based alternatives for chicken and bacon, though texture may differ.
Wraps can be stored refrigerated for up to 24 hours but are best enjoyed fresh.
Adjust seasoning in the wrap batter according to taste preference; additional herbs or spices can be added for extra flavor.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Lunch
Method: Frying
Cuisine: American