Egg wraps are a fun take on a classic breakfast staple, and this recipe is easy to whip up—like making a crepe, but with much healthier ingredients. The best part about this recipe is that these egg wraps are gluten-free!
Did you know that one egg a day can help support heart health? This is dependent on having no other underlying health conditions,1 but for many, meal-prepping Egg Wraps for the week can be a tasty and health-conscious choice!
Egg Wraps are great for preparing ahead of time and can be used as a quick snack or breakfast on the run. They store in the refrigerator for up to five days, and in the freezer for up to six months wrapped in plastic wraps tied with baker’s twine or in a non-toxic food storage container.
The best part of these Egg Wraps is that you can mix and match your fillings. We recommend adding salmon, Paleo pesto, sautéed mushrooms, red peppers, diced sweet potatoes, avocado, and red onions—but feel free to add or substitute with any of your favorite Paleo ingredients.
TIP: Don’t put too much batter in the pan—you want it to be thin like a crepe for easy wrapping.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
References:
- Qin, C., Lv, J., Guo, Y., Bian, Z., Si, J., Yang, L., Chen, Y., Zhou, Y., Zhang, H., Liu, J., Chen, J., Chen, Z., Yu, C., Li, L., & China Kadoorie Biobank Collaborative Group (2018). Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults. Heart (British Cardiac Society), 104(21), 1756–1763. https://doi.org/10.1136/heartjnl-2017-312651
How to Make Egg Wraps
- Recipe by: Jess Case
- Serves: 4 wraps
- Meal: Breakfast
- Serves: 4 wraps
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
coconut oil
6 eggs (AIP - omit egg whites)
2 tbsp coconut milk
1/4 tsp red pepper flakes (AIP - omit)
1/4 tsp black pepper (AIP - omit)
Directions
Heat 1 teaspoon coconut oil in an 8-inch, non-stick skillet over medium-high heat.
Whisk together eggs, coconut milk, red pepper, and black pepper in a small bowl.
Pour a thin layer of egg batter into the pan, then swirl the pan until the batter is evenly spread in a circle. Try to make it as thin as possible.
Cook batter for about 2 minutes, until it starts to brown around the edges and the middle is set. Carefully flip. Cook for another 2 minutes until it’s fully cooked in the center.
Transfer egg wrap onto a plate and repeat Steps 3 and 4 until no batter remains. Add 1 teaspoon coconut oil each time you make another wrap to prevent it from sticking.
Serve egg wraps warm, filled with your choice of toppings.
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