Dinner
Chicken Club Egg White Wraps
Homemade egg-white wraps hold chicken, avocado, bacon and romaine with a pesto-mayo spread.
- Yield
- 4 wraps
- Cuisine
- American
Serving ideas
Cut each wrap in half to serve.
Ingredients
See the ingredient checklist
- 10 large egg whites, about 1 1/4 cups
- 1/2 tsp cornstarch
- 1/2 tsp kosher salt
- 1/4 tsp xanthan gum
- 4 tsp vegetable oil, divided
- 3 tbsp mayonnaise
- 1 tbsp pesto
- 4 romaine leaves, shredded
- 1/2 avocado, thinly sliced
- 8 oz cooked chicken tenders, shredded
- 4 slices cooked bacon, broken into 1/2-inch pieces
- 2 thick tomato slices, cubed, about 1/2 inch thick
Before you cook
Wait for the egg-white batter to lose its shine before flipping it.
How to make Chicken Club Egg White Wraps
-
Pulse the egg whites, cornstarch, salt and xanthan gum in a blender for about 10 seconds.
-
Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium-low. Swirl in a scant 1/3 cup batter and cook until the surface looks matte, 2 to 3 minutes. Turn and cook about 1 minute more. Repeat with the remaining oil and batter to make four wraps.
-
Stir together the mayonnaise and pesto. Spread over the wraps and divide the lettuce, avocado, chicken, bacon and tomato among them.
-
Fold in the sides and roll each wrap around its filling.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Chicken Club Egg White Wraps
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 10 large egg whites about 1 1/4 cups
½ tsp cornstarch- ½ tsp kosher salt
- ¼ tsp xanthan gum
- 4 tsp vegetable oil, divided
- 3 tbsp mayonnaise
- 1 tbsp pesto
- 4 romaine leaves, shredded
- ½ avocado, thinly sliced
- 8 oz cooked chicken tenders, shredded
- 4 slices cooked bacon, broken into 1/2-inch pieces
- 2 thick tomato slices, cubed about 1/2 inch thick
Instructions
- Pulse the egg whites, cornstarch, salt and xanthan gum in a blender for about 10 seconds.
- Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium-low. Swirl in a scant 1/3 cup batter and cook until the surface looks matte, 2 to 3 minutes. Turn and cook about 1 minute more. Repeat with the remaining oil and batter to make four wraps.
- Stir together the mayonnaise and pesto. Spread over the wraps and divide the lettuce, avocado, chicken, bacon and tomato among them.
- Fold in the sides and roll each wrap around its filling.
Notes
Tried this recipe?
Let us know how it was!Similar Recipes
Greek Chicken Gyros with Tzatziki
Chicken thighs marinate in yogurt, lemon, garlic, oregano, and a little honey Dijon before cooking. Warm pita, cucumber-tomato salad, and creamy tzatziki complete the wraps.