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Keto Turkey Club Egg Wraps

  • Meals
  • Protein-Packed
  • Better Desk Lunches
  • Low Carb
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5/5 - 37 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 4 wraps

It's no secret that eggs are one of the most versatile foods out there, so even when it comes to lunch, they play a starring role. They truly hold their own (and not to mention all the classic club sandwich fillings) in these keto turkey club egg wraps. With some eggs and a nonstick skillet, you'll find that the kitchen is your new lunchtime oasis!

By: All Day I Dream About Food


  • 5 large Pete and Gerry’s Organic Eggs
  • 2-4 teaspoons butter
  • Garlic powder to taste
  • Salt and freshly ground black pepper
  • 4 teaspoons mayonnaise
  • 8 slices (4 ounces) deli turkey
  • 8 slices crispy cooked bacon
  • 1 small tomato, thinly sliced
  • 1 cup romaine lettuce, chopped


Step 1

Preheat an 8-inch non-stick skillet over medium-low heat. Add enough butter to coat the pan.

Step 2

In a medium bowl, whisk eggs with a sprinkle of garlic powder, salt, and pepper. Pour enough of the egg mixture into the pan to coat the bottom of the pan when swirled (about a quarter of the mixture should be enough).

Step 3

Cook until egg mixture is set, about 1-2 minutes. Gently loosen with a spatula and flip over to cook the second side, about 30 seconds. Remove from the pan and lay on a baking sheet or a platter. Repeat with the remaining eggs mixture for a total of 4 wraps.

Step 4

Once all the wraps are cooked, spread each with 1 teaspoon of mayonnaise (or more if you prefer). Top each with two slices of turkey, two slices of bacon, a few slices of tomato and some lettuce. Wrap it up and enjoy!

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September 28, 2018

This Look & I Love To Try It.

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1 Reply

[email protected]

October 01, 2018

We hope you have the chance to give the recipe a try, Terri! Let us know how it turns out.

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Cathleen B Perry

September 16, 2018

Obviously, these are better warm. Can they be made ahead, refrigerated, then reheated with any success?

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[email protected]

September 17, 2018

Hi Cathleen, these can definitely be made ahead of time, but we recommend reheating them on a very gentle and low heat whenever possible (the microwave or oven would be best). Hope this helps!

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