Keto egg wraps are a keto dieter’s best friend. You can fill them with your favorite taco or burrito fillings, or make a satisfying sandwich wrap without racking up tasteless carbs from a tortilla. Fill and roll to your heart’s content, just like you would any wrap.
Here, you’ll prepare the egg omelette for this collard wrap in a similar fashion to how we prepared the egg “tortilla” in the Keto Burrito. The collard greens add a nice crunch and help the wrap hold together a little better than egg alone.
How to Roll Like a Pro
When folding up your wrap, orient your piece of parchment like a diamond with a point facing you. Build the collard wrap in the center of the parchment and then place the toppings and fillings on top. 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
Time in the kitchen: 20 minutes
Egg Wrap Base:
- 6 collard green leaves
- Avocado oil spray
- 1 Tbsp. avocado oil
- 3 large eggs
- 1 tsp. water
- Salt and pepper
Veggie Egg Wrap Option:
- 1/2 Tbsp. avocado oil
- 1 cup sliced mushrooms
- ¼ cup sliced shallots
- ½ Tbsp. mayo of choice (we like Primal Kitchen® Pesto Mayo)
Spicy Egg Wrap Option:
Buffalo Egg Wrap Option:
- 1 chicken sausage, cooked and sliced down the middle
- 1 Tbsp. buffalo sauce
To make the eggs, spray your seasoned cast iron pan with avocado oil spray. Preheat your oven to 350 degrees Fahrenheit and place the pan in the oven for 10-12 minutes to heat up.
In a bowl, combine 3 eggs and 1 teaspoon of water with a pinch of salt and pepper and whisk together with a fork.
Once the pan is quite hot, place the hot pan on your stovetop and heat over medium-high heat. Swirl 1/2 tablespoon of avocado oil in it and then quickly add the egg mixture to the pan and spread it out if necessary with a rubber spatula. As the edges of the egg begin to set, tilt the pan slightly while pulling up the egg from the edges with a spatula. This will allow the raw egg in the middle to fill the spaces in the pan so it can set.
Allow the egg to cook until it is almost set, continuing to periodically run the spatula under the edges of the egg. Using your spatula and hand, carefully flip the egg over and allow it to cook for another 15-30 seconds. Remove the omelette from the pan.
For the veggie option, heat the avocado oil in the pan. 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 based on whatever option you choose above.
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!
Nutrition Info (for 1 basic collard and egg wrap):
Total Carbs: 6g
Net Carbs: 2g