Trader Jaoes Egg Wrap Recipe

This light, pliable Trader Joes Egg Wrap Recipe is made with fresh eggs, olive oil, and sea salt, ready in just 10 minutes. The thin batter cooks quickly in a warm skillet, easily peeling away like a delicate crepe. I love having these on hand for quick, low-carb breakfast burritos.

The Secret To Getting It Right

At first, my egg wraps always turned into scrambled eggs or thick omelets. I quickly learned that blending the eggs until completely smooth is the key to achieving that signature thin, flexible texture.

Using a truly non-stick skillet and keeping the heat low prevents the edges from crisping up too much. You want the wrap to remain soft so it can fold around your favorite fillings without snapping.

Trader Joes Egg Wrap Recipe Ingredients

• 3 large whole eggs
• 3 large egg whites
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• Non-stick cooking spray

How To Make Trader Joes Egg Wrap Recipe

1. 1. Blend The Eggs: Combine the whole eggs, egg whites, olive oil, and salt in a blender. Blend on medium speed for 30 seconds until completely smooth.
2. 2. Heat The Pan: Warm an 8-inch non-stick skillet over medium-low heat. Spray lightly with non-stick cooking spray and wipe away the excess.
3. 3. Pour The Batter: Pour about 3 tablespoons of the egg mixture into the center of the pan. Quickly swirl the skillet to coat the bottom evenly.
4. 4. Cook And Flip: Cook for 1 to 2 minutes until the edges pull away from the pan. Carefully flip with a silicone spatula and cook for 15 seconds on the other side.
5. 5. Cool The Wraps: Transfer the finished wrap to a piece of parchment paper to cool. Repeat with the remaining batter.

Recipe Tips

• Use a blender: Breaking down the egg proteins ensures a smooth, crepe-like texture without white streaks.
• Keep heat gentle: Medium-low heat cooks the egg slowly, preventing brown, crispy edges that cause cracking.
• Swirl quickly: The batter sets fast, so tilt the pan immediately after pouring to get an even, thin circle.

What To Serve With Egg Wraps

These flexible wraps are perfect for holding crispy bacon, sliced avocado, and a handful of fresh spinach. You can also fill them with deli turkey and cheese for a low-carb lunch option.

How To Store

Store leftover wraps in the refrigerator for up to 4 days, separated by squares of parchment paper in an airtight container. You can freeze them for up to 2 months, thawing them overnight in the fridge before use.

FAQs

Why do my egg wraps keep tearing?
Tearing usually happens if the wrap is too thin or the pan was too hot. Make sure to use enough batter to coat the pan solidly.

Can I use only egg whites?
Yes, you can use strictly egg whites for an even lower calorie wrap. However, they might be slightly less flavorful and a bit more fragile.

Do I need xanthan gum?
Some store-bought versions use gums for flexibility, but blending olive oil into the eggs provides enough pliability for home cooking.

Nutrition

• Calories: 65 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 140 mg
• Sodium: 180 mg
• Total Carbohydrate: 0 g
• Protein: 5 g

Try More Recipes:

• Trader Joes Egg Roll Bowl Recipe
• Trader Joes Egg Roll In A Bowl Recipe
• Trader Joe’s Hashbrown Breakfast Casserole Recipe

Trader Joes Egg Wrap Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Total time

10

minutes

Trader Joes Egg Wrap Recipe creates light, pliable wraps using fresh eggs and olive oil in just 10 minutes. These low-carb, crepe-like rounds are a simple morning staple. Perfect for folding around your favorite hearty breakfast fillings without breaking.

Ingredients

• 3 large whole eggs

• 3 large egg whites

• 1 tablespoon olive oil

• 1/4 teaspoon kosher salt

• Non-stick cooking spray

Directions

• 1. Blend The Eggs: Combine the whole eggs, egg whites, olive oil, and salt in a blender. Blend on medium speed for 30 seconds until completely smooth.
• 2. Heat The Pan: Warm an 8-inch non-stick skillet over medium-low heat. Spray lightly with non-stick cooking spray and wipe away the excess.
• 3. Pour The Batter: Pour about 3 tablespoons of the egg mixture into the center of the pan. Quickly swirl the skillet to coat the bottom evenly.
• 4. Cook And Flip: Cook for 1 to 2 minutes until the edges pull away from the pan. Carefully flip with a silicone spatula and cook for 15 seconds on the other side.
• 5. Cool The Wraps: Transfer the finished wrap to a piece of parchment paper to cool. Repeat with the remaining batter.