prep time: 4 minutes (not including time to hard-boil the eggs) cook time: 8 minutes
•
yield: 2 wraps (1 per serving)
prep time: 4 minutes (not including time to hard-boil the eggs) cook time: 8 minutes
•
yield: 2 wraps (1 per serving)
You’ll have the most success with these wraps if you make them in a nonstick pan, but please do not use a Teflon pan! See here for my recommendations for nonstick pans.
2 large eggs
2 hard-boiled eggs ( see here ), peeled
2 tablespoons chopped fresh cilantro or other fresh herbs of choice or green onions
½ teaspoon fine sea salt
1½ teaspoons coconut oil
1. Place the raw eggs, peeled hard-boiled eggs, herbs, and salt in a blender and combine until very smooth, without lumps.
2. Heat an 8-inch crepe pan or nonstick pan over medium-low heat, then add the oil. When the oil is hot, pour half of the egg mixture into the pan and tilt the pan to spread the eggs into a very large, thin wrap. Let the eggs set for 3 to 4 minutes, until cooked through. (Do not flip the wrap.) Slide the wrap onto a plate to cool. Repeat with the remaining half of the egg mixture.
3. Once cool, drizzle the wraps with the keto dressing of your choice (drizzling is easier than spreading, which often breaks the wrap) and fill with lettuce and other fillings of your choice. Wrap up like a burrito and enjoy! Store extras in an airtight container in the fridge for up to 3 days.
