Description
This Protein-Packed Chicken Club Egg White Wrap is a healthy, flavorful lunch option featuring tender chicken, crispy bacon, fresh vegetables, and creamy avocado wrapped in a light, homemade egg white wrap. It combines protein-rich ingredients with vibrant flavors and a satisfying texture, perfect for a nutritious meal in just 15 minutes.
Ingredients
Scale
Wrap Ingredients
- 6 large Egg Whites (can substitute with egg substitutes for a vegan option, noting texture changes)
- 2 tablespoons Cornstarch (can be replaced with arrowroot powder)
- 1 teaspoon Kosher Salt (sea salt can be used instead)
- 1 teaspoon Xanthan Gum (optional, for less brittle wraps)
- 2 tablespoons Vegetable Oil (olive oil as a healthier alternative)
Filling Ingredients
- 3 tablespoons Mayonnaise (or Greek yogurt for a lighter version)
- 2 tablespoons Pesto (any herb-based sauce can substitute)
- 1 cup Romaine Lettuce (any leafy greens can be substituted)
- 1 medium Avocado (sliced cucumbers can replace for lower calories)
- 1 cup Cooked Chicken Tenders (shredded turkey or plant-based chicken as alternatives)
- 3 slices Cooked Bacon (turkey bacon or vegan alternatives can be used)
- 1 medium Ripe Tomato (any seasonal tomato or roasted red pepper can substitute)
Instructions
- Preparation: Gather all ingredients and set up your workspace. Make sure the egg whites and other components are ready for blending and cooking.
- Mix the Wrap Batter: In a bowl, combine the egg whites, cornstarch, kosher salt, xanthan gum, and half of the vegetable oil. Stir thoroughly until the mixture is smooth and well-blended, ensuring no lumps remain.
- Cook the Egg Wrap: Heat the remaining oil in a nonstick skillet over medium heat. Pour a portion of the egg white mixture into the skillet, spreading it evenly to form a thin layer. Cook for 1-2 minutes until set, then carefully flip the wrap and cook another 1-2 minutes until lightly golden on both sides. Remove and set aside.
- Assemble the Wrap: Spread a generous layer of mayonnaise followed by pesto onto the cooked egg wrap. Then layer shredded cooked chicken tenders, crispy bacon slices, crunchy romaine lettuce, creamy avocado slices, and juicy tomato slices evenly across the wrap, building a well-balanced filling.
- Roll the Wrap: Carefully roll or fold the wrap tightly to enclose all the fillings, ensuring none spill out. The wrap should hold together nicely and maintain its shape.
- Serve or Store: Enjoy your Chicken Club Egg White Wrap immediately for the best freshness, or store it in an airtight container in the refrigerator if preparing ahead to maintain quality.
Notes
- Xanthan gum is optional but helps to reduce brittleness in wraps.
- Arrowroot powder is a great gluten-free alternative to cornstarch.
- Olive oil can be used instead of vegetable oil to increase the health factor.
- For lighter filling, swap mayonnaise with Greek yogurt.
- Substitute plant-based chicken or turkey bacon to make this recipe more vegetarian or vegan-friendly, though egg whites themselves are not vegan.
- Store wraps in airtight containers to keep them fresh for up to 24 hours.
