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Homemade Wraps


These delicious homemade wraps are made with egg whites, corn flour and a bit of tapioca flour.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


cup cornstarch
½ cup cornstarch
2 tablespoons tapioca flour
1 tablespoon milk, skim, (non fat) powder
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon xanthan gum
3 each egg whites
slightly beaten
1 ½ cup water
at room temperature*


*Note: begin with 1¼ cups water and add more if required to achieve a batter resembling that of a slightly thinned pancake batter.

In a medium bowl, combine all dry ingredients. In a separate bowl, mix together egg whites and water, beat well. Pour into dry ingredients and beat with a wire whisk until smooth. (Should resemble a thin pancake batter.) Let stand at room temperature about 30 minutes.

Heat a 7 to 8 inch non-stick pan over medium heat. Add a small amount of oil, just to coat bottom of pan. Using a ladle, spoon enough batter into pan to cover the bottom. Use the bottom of the ladle to spread to cover. Cook until top is dry and bottom is golden brown. Flip and cook other side. Add a little oil to pan each time you begin a new wrap.

Makes 4 to 6 Wraps, depending on the size of your pan.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 993% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 306mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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