Cooking:  5 – 10 minutes

Serves:  2

Ingredients:

• 6 – 7 egg whites
• a dash of apple cider vinegar (or other vinegar you’re using)
• 2 tsp psyllium seed powder (optional and see the notes section for other options)
• pinch of salt and pepper
• 2 Tbsp coconut oil, ghee or butter for greasing the pan

Directions:

1. Add all the ingredients to a high speed blender and blend for 30 seconds or so on medium – high until the egg whites aerate and become ‘fluffy’.
2. Meanwhile heat the fat i.e. ghee, coconut oil or butter in a wide pan (approximately 28 centimetres across)
3. When it’s gently heated add roughly half the egg mix to the pan and gently swirl across the base to fully cover the base
4. Leave to cook for 2 or 3 minutes.  It will looked almost cooked though and the ‘wrap’ will start to lift at the sides.
5. When it’s firm enough flip and cook the other side for a similar amount of time.
6. When it’s browned nicely on both sides it’s good to go!   Do the same again for your next wrap.
7. Serve with your favourite fillings and / or dips.  Enjoy!

Notes:

• The psyllium helps make the wrap a little stronger, especially if you’re not eating it straight away e.g. for lunch boxes.
• In place of psyllium, 1 tsp of coconut flour or arrowroot powder could also be used.