Make the egg wrap batter. In a medium-sized mixing bowl, whisk together the egg whites, blanched almond flour, and salt until well combined. Let the batter rest for about 5 minutes.
Make the egg white wrap. Heat a non-stick skillet over medium heat and lightly grease with cooking spray. Pour the batter into the skillet and swirl it around to spread it as thinly and evenly across the pan as possible. Cook for 2 minutes, flip, and cook for an additional 2 minutes.
Assemble the wrap. Place the egg white wrap on a clean surface. Arrange the sliced avocado, tomato slices, baby lettuce greens, deli turkey, and Swiss cheese on one end of the wrap; roll up the wrap around the filling and serve.
Notes
Save some time and use bottled egg whites.
Get blanched almond flour.
Ensure egg whites are at room temperature for easier cooking and even spreading.
Let the egg batter rest for 5 minutes before using.
Non-stick pan is essential for preventing sticking and tearing.
Flip the eggs with a rubber spatula to prevent tearing.
To make it vegetarian, swap turkey for sautéed bell peppers and mushrooms.
For a bit of heat, add hot sauce to the mix or use chipotle aioli.
Mediterranean Touch: Go with roasted chicken, feta, sundried tomatoes, and artichokes.
Asian Flair: Fill with stir-fried tofu, carrots, bean sprouts, and teriyaki drizzle.