Feta Egg Wraps
These low-carb, protein packed feta egg wraps are made mixing eggs with salt, pepper and Président® Feta cheese. A little almond flour helps it bind but it’s completely optional. I’m using Président® Feta which has a fresh taste with a crumbly yet creamy texture so that your wraps won’t taste eggy at all. You can prep a batch of these to keep in the fridge for 3-4 days and then use them for breakfast wraps or even lunch or dinner wraps. They’re soft and sturdy so they can hold a lot of fillings of your choice. I filled mine with a tuna salad for a meal with 45 grams of protein and loaded with so much flavor!
Prep Time
5 minCook Time
15 minServings
4Ingredients
- 8 large eggs
- 1/4 cup crumbled feta cheese
- 1 tbsp almond flour, optional
- 1/4 tsp salt
- 1/4 tsp black pepper
- Tuna salad, or any filling of your choice
Instructions
- Place the eggs, feta, almond flour, salt and pepper in a blender and blend until smooth.
- Heat a nonstick skillet over medium heat. Pour about 1/2 cup of the egg mixture into the pan, swirling to evenly coat the bottom.
- Cook for 2-3 minutes, until the wrap is set. Flip carefully and cook for another 30–60 seconds.
- Transfer to a plate and repeat with the remaining batter to make 4 wraps.
- Add your filling of choice, roll the wraps tightly, and slice in half to serve.
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Yumna Jawad
Yumna Jawad is a bestselling cookbook author and entrepreneur based in Grand Rapids, Michigan. She is the CEO and Founder of the Feel Good Foodie, dedicated to healthy-ish recipes, and Oath Oats. With over 10 million followers across social media, she shares viral food hacks, cooking tips, and popular Mediterranean-inspired recipes. Her national bestselling cookbook was released last May.
