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Ingredients
Egg-white wraps
- 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
Filling
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
Wait for the egg-white batter to lose its shine before flipping it.
Adapted from Taylor Ann Spencer, Delish.
