By Abrar Khan

Keto Egg Wraps Tortilla Recipe 

Avocado Oil or other oil for greasing pan 4 Eggs (or 1 egg per wrap for small/ mediums pans 6-8 inches & 2 eggs for large pans 10-12 inches) Salt + Pepper.


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Lightly grease a 6-8 inch non stick skillet with oil and warm over a medium heat.


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While the pan in heating, whisk one egg in a small cup or bowl. After the pan has fully heated up, pour in the whisked egg.


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Swirl the pan around or use a spoon to spread the egg evenly across the bottom of the pan to form a full circle.


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Sprinkle a pinch of salt and pepper across the top of the egg as it cooks. 


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Let cook 30-60 seconds until the edges are cooked then gently flip over to cook on the other side And cook another 30-60 seconds.


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Transfer the egg to a plate to cool and then repeat with the remaining eggs. Once made these wraps can be kept 1-2 days.


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Yield: 4 Serving Size: 1 Wrap Calories: 70Total Fat: 20gSaturated Fat: 6gCholesterol: 740mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 24g.