Breakfast Egg Wrap
Updated Sep 29, 2025
This low-carb egg wrap is a thin, crepe-like wrap made with eggs and can be filled with anything - it's low-carb, high-protein and flavorful!
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A Low-carb Egg Wrap
This breakfast egg wrap recipe is inspired by a Lebanese-style omelette called “ejjeh” that I grew up with. It’s basically a mix of eggs, flour, spices, and herbs that is formed into patties or pancakes and fried. The idea of adding flour to breakfast eggs may seem odd, but it’s a secret ingredient that creates a unique egg wrap by giving it more structure.
I love switching up breakfast with this 10-minute egg wrap and sometimes I’ll even make a few ahead of time, store in the fridge and assemble in the morning. It’s high in protein, low in carb and loaded with flavor and I’m all about that lately!
Happy Cooking!
– Yumna
Egg Wrap Ingredients
- Eggs: The eggs are the main ingredient and you want to use at least 2. That being said, you can add in additional eggs or even opt to use the egg whites only (if you go egg white only, you’ll need at least 3 eggs). Keep in mind the more eggs you add, the thicker the wrap will be, and the egg flavor becomes more prominent.
- Flour: You only need one teaspoon, and it’s optional. But if you whisk the flour with the beaten egg mixture, it gives it a bit more substance. And it also changes the consistency to mimic a (bright and yellow!) tortilla.
- Vegetables (and meat): This is the fun part where you can add whatever ingredients you’d like inside the egg wrap. I recommend using some type of leafy greens like arugula, spinach, or kale. Then you can add tomatoes, onions, bell peppers, zucchini, or even cooked potatoes. You can also add turkey bacon or breakfast sausage, or cold cuts like turkey in it.
- Spread/Sauce: I like to mash avocado and spread it on the inside of the egg wrap. You can also add some mayonnaise, cream cheese, or plain yogurt but you’ll need something to contain the ingredients so they don’t fall out.
- Cheese: For a Mediterranean vibe, I use crumbled feta cheese, but any type of cheese works, like mozzarella, fontina, Havarti, or gouda.
How to Make Egg Wraps
Egg Wraps
Ingredients
- 2 eggs
- 1 teaspoon water
- 1 teaspoon all-purpose flour
- Salt and pepper to taste
- 2 teaspoons olive oil
For the filling
- ½ avocado
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- 1 cup arugula
- 1 small tomato sliced
- 1 tablespoon feta cheese
Instructions
- In a medium bowl, place the eggs, water, flour, salt and pepper; and whisk until well combined and the flour is completely dissolved.
- Heat the olive oil in a nonstick frying pan over medium heat. Pour the egg mixture into the pan and spread it out evenly.
- Cook for about 3 minutes until the egg mixture is completely set, breaking up any air bubbles that form. Gently slide a spatula under the edges of the egg mixture to flip. Slide the cooked egg wrap onto a plate to allow it to cool slightly.
- To make the avocado spread, mash the avocado, garlic, lemon juice, salt and pepper in a small bowl.
- Spread the mashed avocado over the entire egg wrap, top it with arugula, add sliced tomatoes and feta cheese. Roll it up tightly and then slice in half. Enjoy immediately!
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Be mindful of thickness. If you prefer a thinner crepe-like egg wrap, you’ll need to use at least a 10-inch frying pan, ideally a 12-inch frying pan and only two eggs. For a thicker wrap, I’d still stick with a 10-inch frying pan, so you have room for the filling, and you can use up to 4 eggs.
- Make your egg wrap ahead of time. You can make the exterior wrap ahead of time – up to 3-4 days and store it in the refrigerator. This way, you just have to assemble it in the morning for a quick and easy breakfast!
- Let the egg cool for a few minutes before assembly. If you want your egg wrap sandwich to hold together, let it cool off a bit before rolling it up. Otherwise, if you try to roll it up in a hurry, the egg may split, and your wrap may not hold together.
- Don’t overfill the wrap. If you overfill the wrap, it will be difficult to roll up and more likely to break. It may take a few times to get the filling-to-wrap ratio, but once you do, you’ll be throwing egg wraps together like a pro!
FAQs
You can store the egg wrap for up to 3-4 days in the fridge. If it’s already assembled, you can store it as long it the fillings are not too watery (like tomatoes). Avoid reheating in the microwave so the eggs don’t get rubbery. If you have a toaster oven, you can throw the egg wrap in to reheat on 300˚F for a few minutes or use a pan on medium-low heat until the chill has just worn off.
You can, but the egg may become rubbery and the vegetables inside a bit soggy. If you’re going to freeze your egg wrap, I’d do it without the filling. Make sure that you let your eggs come to room temperature to avoid excess moisture when freezing.
Comments
nice
Glad you liked it, Joseph!
Nice one
Thank you!
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