Skip the tortilla aisle and make your own protein-packed wraps with just Pete & Gerry’s Liquid Egg Whites, arrowroot powder, and a few seasonings. They’re thin, flexible, and neutral enough to go from breakfast burrito to lunch wrap to something sweet. Better yet, the base is endlessly customizable depending on what you’re wrapping up.

Instructions

1. Add all ingredients directly into the carton and shake to combine. (Alternatively, add all ingredients into a mixing bowl and whisk.)
2. Let the mixture rest for 2 to 3 minutes to allow the arrowroot powder to hydrate.
3. Lightly coat a 10- or 12-inch nonstick skillet with cooking spray and heat over medium-low heat.
4. Pour 1 cup egg white mixture (approximately half the carton) into the center of the skillet. Immediately pick up the pan and gently tilt and swirl to spread the mixture into a thin, even circle, similar to making a crepe.
5. Cook for 4-5 minutes (still on medium-low heat!), until the surface looks dry with very little liquid left on top and the edges easily release from the pan. Slowly and carefully flip and cook the other side for another 15 to 30 seconds.
6. Transfer to a plate and repeat with the remaining mixture. Let the wraps cool before filling. They’ll become more flexible as they cool.

Make Them Your Own

For each variation, add the seasonings directly to the egg white mixture before cooking.

Garlic & Herb

• ½ teaspoon garlic powder
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon onion powder
• Pinch of black pepper

Great with turkey, greens, tomato, and a creamy spread.

Mexican-Inspired

• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• Pinch of smoked paprika

Fill with bacon or chorizo, black beans, avocado, salsa, or your favorite taco fillings.

Cinnamon

• ½ teaspoon ground cinnamon
• ¼ teaspoon vanilla extract, optional
• Pinch of salt

Skip the garlic powder in the base. Fill with Greek yogurt and berries, cottage cheese and sliced banana, or peanut butter and apple.

Tips for Flexible Wraps

Low and slow wins. High heat can make egg whites firm and rubbery before you have a chance to spread them thin.

Don't skip the arrowroot powder. A very small amount helps bind the egg whites and gives the finished wraps more flexibility. More isn't better, though. Too much can make the texture gummy.

Cool before stacking. Let the wraps cool individually for a few minutes before stacking them with parchment between each one.