Keto egg wraps provide nearly endless options for make-ahead breakfasts, quick keto burritos, and tacos, as well as wraps for easy keto lunch and dinner recipes. These low-carb egg wraps cook quickly in a cast-iron skillet in the time—about 30 seconds per side—it takes to warm a grain-free tortilla or store-bought egg wrap with cauliflower.

These fast, versatile, and neutral-tasting egg wraps give keto dieters a budget-friendly alternative to spendy packaged keto-friendly tortillas, wraps, and substitutes for carb-filled grains.

Not to be confused with keto egg roll wraps or wrappers, our keto egg wrap recipe starts with a simple egg pancake or thin egg omelet. You could use this egg wrap in place of traditional egg roll wrappers made with flour; simply fill the egg wrap with cabbage slaw and ground pork. To keep it easy, roll up this egg roll bowl recipe in one of these egg wraps.

Our keto egg wraps are seasoned simply with salt and pepper to allow the flavors of the other ingredients added to the egg wraps to shine. If you remember the bland taste of flour tortillas—homemade corn tortillas possess a bit more oompf—you want the same thing here.

Pile veggies, protein, a bit of cheese or smashed avocado, keto-friendly sauces, or mayo inside the egg wrap, and you’ll appreciate the nuances of the fats, meats, or plants. The keto egg wraps serve as a vessel for holding flavor and fade into the background; that’s what you want.

Keto egg wraps are part omelet, part crepe but less fussy than both to prepare.

5 Easy Steps to Cooking Keto Egg Wraps

1. Spray a seasoned cast-iron skillet with avocado oil spray. Preheat the oven to 350ºF and place the pan in the oven for 10–12 minutes to heat up.
2. Combine eggs, water, salt, and pepper in a bowl, and whisk together with a fork.
   Remove the hot skillet from the oven (use oven mitts!) and place the hot pan on the stove turned on to medium-high heat.
3. Swirl ½ tablespoon of avocado oil in a hot skillet with a few gentle wrist circles. Pour egg mixture into the skillet and spread it out evenly with a spatula. Once the eggs start to pull away from the sides of the skillet, tilt the skillet and gently pull the egg from the edges. Doing so will allow the raw egg in the middle to fill the pan’s spaces so it can set—this should take about 30 seconds.
4. Run the spatula underneath the egg, place one hand over the top of the egg wrap and carefully flip the egg over. Allow it to cook for another 30 seconds on the other side.
5. Remove the egg wrap from the pan, fill, and wrap.

How to Roll Egg Wraps Like a Pro

We use parchment paper to help roll the egg wraps neatly and provide a ready-to-grab-and-eat vessel for storage. If you don’t have parchment or don’t want to use unnecessary paper, leave it out. The wraps will roll up just fine.

Here’s how to assemble the egg wraps:

1. Cut a parchment paper square and orient it in a diamond shape, so the paper’s point faces you.
2. Arrange three pieces of collard greens next to one another vertically, and then the other three pieces of collards next to one another horizontally across the first layer of leaves.
3. Place the egg on top and any toppings and sauces on top of the egg wrap.
4. Carefully fold the parchment point closest to you up and over the collards and fillings. Continue to roll and tuck in the sides of the wrap as you go.

Keto Egg Wrap with Collard Greens Recipe, 3 Ways

Recipes created and photographed by Priscilla Chamessian.

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How to Make Egg White Wraps

Egg white wraps provide another keto-friendly alternative to tortillas or crepes and can be purchased ready-made in stores. We tend to favor the whole egg for its nutritional value, and, hey, egg yolks contain all of the flavor.

If you prefer to make egg white wraps, you can follow the steps listed above and end up with a lighter, white tortilla or crepe alternative. While some egg-white wrap recipes include almond flour or other flour, we recommend just egg whites and seasoning to keep the texture buoyant.

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How to Meal Prep with Egg Wraps

While our keto egg wraps take very little time to make fresh, you may want to include cooking the egg wraps as part of your weekly meal prep.

Cook egg wraps, roll them with collard leaves and the fillings of your choice but leave the sauces or condiments out. Store the filled keto egg wraps in airtight containers in the refrigerator for up to five days. Serve the egg wraps with any keto-friendly sauce, condiment, or dressing on the side when you’re ready to eat.

You can also cook the egg wraps in advance without filling them and rolling them. Let them cool then store them between pieces of parchment paper. Roll them in the parchment paper and store them in mason jars or airtight containers in the refrigerator for up to 7 days.

You can also freeze pre-made egg wraps. After cooking and cooling, roll each egg wrap in parchment paper and store it in a freezer-safe bag or wrapped tightly in aluminum foil. Write the date on the outside of the bag or foil; these can keep for up to three months frozen. Defrost on the kitchen counter or overnight in the refrigerator before filling.

Additional Keto Egg Wrap Recipe Ideas

Fill keto egg wraps with just about anything—their neutral flavor provides the perfect backdrop for any saucy meat, sauteed vegetables, or sweet treats. Get inspired by these flavor combinations:

• Dark chocolate bacon: Lose the collard leaves and fill egg wraps with melted dark chocolate, crumbled bacon, and a sprinkle of chopped macadamia nuts or hazelnuts, if desired.
• Berries and cream: Exclude the collards and use the egg wrap to spoon mashed seasonal berries (strawberries, raspberries, stewed cranberries) topped with whipped cream or a spoonful of whole milk ricotta, mascarpone, or cottage cheese.
• Spinach artichoke: Fill the egg wrap with leftover spinach artichoke dip for savory, briny, salty satiation.
• BBQ pork: Pile this Instant Pot BBQ pulled pork on an egg wrap and top with keto coleslaw.
• Spicy ground beef: Instead of lettuce or collards only, use the collard and egg wraps to cocoon feisty ground beef with chipotles and red pepper flakes.

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