This morning I decided to try making my Protein Pancakes with liquid egg whites. They were delicious but more importantly I discovered that they were flexible and could be used for a wrap. So guess what I made for lunch?
Low Carb Protein Wraps
1/2 Cup Liquid egg whites (or the whites from 4 large eggs)
1/3 Cup Whey Isolate Protein Powder (1 Scoop)
1/4 Cup Greek Yogurt (sour cream will work also)
1/2 teaspoon Baking Powder
Beat all 4 ingredients together until well blended. Heat a skillet to medium heat and coat with a little liquid coconut oil, pour half of the mixture on hot pan and Cook until top side bubbles. Flip over and cook other side just to brown.
Makes 2 Wraps. Each wrap is approximately 107 calories, 0.7 grams of fat, 0.8 grams carbohydrates, 24.2 grams protein excluding Cooking oil and whatever you put inside.