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Mushrooms being sauteed in a cast-iron skillet on the stove. Mushrooms to serve as filling for veggie keto egg wraps.

Keto Veggie Egg Wrap


Keto egg wraps turn sophisticated with mellow shallots, meaty mushrooms, and a dollop of pesto-flavored mayo.



1 keto egg wrap (see recipe above)

1/2 Tbsp. avocado oil

1 cup mushrooms, sliced

1/4 cup shallots, sliced

1/2 Tbsp. Primal Kitchen® Pesto Mayo

Pinch of salt and pepper


Make egg wrap according to the recipe instructions above.

Heat the avocado oil in the skillet over medium-high heat. Once hot, add the sliced shallots. Sauté for about 2 minutes, or until soft. Add the mushrooms and saute until the mushrooms are tender. Season with a pinch of salt and pepper.

To assemble the wrap, cut a square of parchment paper and orient it in a diamond shape so that the point of the paper is facing towards you. Arrange 3 pieces of collard greens next to one another vertically, and then the other 3 pieces of collards next to one another horizontally across the first layer of leaves. Place the egg on top and then the toppings.

Carefully pull up the piece of parchment towards you and begin rolling up the collard and egg wrap, tucking the sides in as you go. When you finish wrapping, carefully slice the wrap in half. Gently pull back the parchment as you begin to eat the wrap and enjoy!

  • Prep Time: 7 minutes
  • Cook Time: 18 minutes
  • Category: keto recipes
  • Method: stove
  • Cuisine: American


  • Serving Size: 1
  • Calories: 566
  • Sugar: 5 g
  • Sodium: 278 mg
  • Fat: 43 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 28 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 567 mg

Keywords: keto egg wrap, keto egg wrap recipe, egg white wrap, low-carb wrap recipe