Delicious low carb spinach and egg wrap

Delicious and quick 2 ingredient wrap for a quick low carb lunch or breakfast

5 from 2 votes

Prep Time 5

Cook Time 7

Course Breakfast, lunch

Servings 2 wraps

Calories 267 kcal

In a blender, combine the spinach leaves and eggs. Blend until smooth and well combined.
Season the mixture with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat and lightly grease it with olive oil or coconut oil.
Pour about 1/2 cup of the spinach and egg mixture into the skillet, swirling it around to form a thin, even layer.
Cook for 3-4 minutes until the edges start to lift and the bottom is set. Flip carefully and cook for another 2-3 minutes on the other side. Repeat with the remaining batter to make 2 wraps.
Use the spinach and egg wraps as you would any other wrap. Fill them with your favorite keto-friendly fillings such as avocado, chicken, cheese, and low-carb vegetables. I filled mine with avocado, tomato, and sweet peppers.

Ensure the skillet is well-heated and lightly greased to prevent sticking.
These wraps are delicate, so flip them carefully to avoid tearing.
You can store the wraps in the refrigerator for up to 2 days. Reheat gently in a skillet before using. Freeze them for up 2 months, thaw and reheat before using.
You can replace the coconut oil or olive oil with cooking spray that is suitable for your diet.

Nutritional breakdown per wrap:

Keyword keto meal ideas, keto recipes, Low carb breakfast, spinach and egg wrap