Chicken Club Egg White Wrap Recipe
Introduction
This Chicken Club Egg White Wrap offers a light yet satisfying twist on the classic club sandwich. Using egg white wraps instead of bread keeps it protein-packed and low-carb, making it perfect for a nutritious lunch or dinner option.
Ingredients
- 10 large egg whites (about 1 1/4 cups)
- 1/2 tsp. cornstarch
- 1/2 tsp. kosher salt
- 1/4 tsp. xanthan gum
- 4 tsp. vegetable oil, divided
- 3 tbsp. mayonnaise
- 1 tbsp. store-bought or homemade pesto
- 4 large romaine lettuce leaves, shredded
- 1/2 avocado, thinly sliced
- 8 oz. cooked chicken tenders, shredded
- 4 slices cooked bacon, broken into 1/2″ pieces
- 2 (1/2″-thick) slices ripe tomato, cut into cubes
Instructions
- Step 1: In a blender, pulse the egg whites, cornstarch, salt, and xanthan gum just until combined, about 10 seconds. Avoid overblending to prevent the mixture from becoming too frothy.
- Step 2: Heat 1 teaspoon of vegetable oil in an 8-inch nonstick skillet over medium-low heat. Pour in a scant 1/3 cup of the egg white batter, swirling the pan to spread it evenly into a circle. Cook undisturbed until bubbles appear and the surface looks matte, about 2 to 3 minutes.
- Step 3: Carefully flip the wrap using a large plastic spatula and cook for another minute until fully cooked through. Transfer the wrap to a plate and repeat the process with the remaining batter and oil.
- Step 4: In a small bowl, mix the mayonnaise and pesto until well combined.
- Step 5: Spread about 1 tablespoon of the mayonnaise mixture onto each egg white wrap. Layer each with one-quarter of the shredded lettuce, 2 avocado slices, then one-quarter of the chicken, bacon pieces, and diced tomato.
- Step 6: Fold in the left and right sides of each wrap, then fold the end closest to you over the filling. Roll tightly from the bottom up to form a burrito shape, keeping the sides tucked in. Cut each wrap in half to serve.
Tips & Variations
- Use a nonstick skillet to prevent the egg wraps from sticking and tearing.
- If xanthan gum is unavailable, you can substitute with a pinch of baking powder to help with texture.
- For a dairy-free option, use vegan mayonnaise and pesto or simply omit them and add extra avocado slices for creaminess.
- Add fresh herbs like basil or cilantro to the filling for extra flavor.
Storage
Egg white wraps can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Assemble the wraps just before serving to keep lettuce and avocado fresh. Leftovers can be refrigerated and eaten cold or gently warmed in a skillet over low heat to avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole eggs instead of egg whites for the wraps?
Yes, whole eggs can be used, but the texture will be slightly different and the wraps will have more fat and calories. Egg whites create a lighter, more flexible wrap.
What can I substitute for xanthan gum if I don’t have any?
If you don’t have xanthan gum, try using a small pinch of baking powder as a thickening agent, or simply omit it; the wraps may be a bit less flexible but will still work.
Print
Chicken Club Egg White Wrap Recipe
- Total Time: 25 minutes
- Yield: 4 wraps 1x
- Diet: Low Fat
Description
This Chicken Club Egg White Wrap is a light and healthy take on a classic club sandwich, featuring delicate egg white wraps filled with shredded chicken tenders, crispy bacon, fresh avocado, ripe tomatoes, and crunchy romaine lettuce, all brought together with a creamy pesto-mayo spread. Perfect for a protein-packed breakfast or a satisfying lunch, these wraps are easy to prepare and can be made ahead for quick meals throughout the week.
Ingredients
Egg White Wraps
- 10 large egg whites (about 1 1/4 cups)
- 1/2 tsp. cornstarch
- 1/2 tsp. kosher salt
- 1/4 tsp. xanthan gum
- 4 tsp. vegetable oil, divided
Fillings and Spread
- 3 tbsp. mayonnaise
- 1 tbsp. store-bought or homemade pesto
- 4 large romaine lettuce leaves, shredded
- 1/2 avocado, thinly sliced
- 8 oz. cooked chicken tenders, shredded
- 4 slices cooked bacon, broken into 1/2” pieces
- 2 (1/2″-thick) slices ripe tomato, cut into cubes
Instructions
- Prepare Egg White Batter: In a blender, pulse egg whites, cornstarch, kosher salt, and xanthan gum just until combined, about 10 seconds. Avoid overblending to prevent the whites from becoming too frothy.
- Cook Egg White Wraps: Heat 1 teaspoon of vegetable oil in an 8-inch nonstick skillet over medium-low heat. Pour a scant 1/3 cup of the egg white batter into the skillet, swirling to spread evenly into a thin circle. Cook undisturbed until bubbles appear and the surface looks matte, about 2 to 3 minutes.
- Flip and Finish Cooking: Carefully flip the wrap using a large plastic spatula and cook for another minute until fully cooked through. Transfer the cooked wrap to a plate and repeat the process with the remaining batter and oil.
- Make Ahead Option: The egg white wraps can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- Prepare Spread: In a small bowl, mix together the mayonnaise and pesto until well combined.
- Assemble Wraps: Spread about 1 tablespoon of the pesto-mayo mixture evenly over each egg white wrap. Top each with one-quarter of the shredded lettuce, 2 slices of avocado, one-quarter of the shredded chicken tenders, bacon pieces, and tomato cubes.
- Roll Wraps: Fold in the left and right sides of each wrap, then fold the end closest to you over the filling. Roll tightly from the bottom end, keeping the sides tucked in to form a burrito shape. Cut each wrap in half for easier handling and serve immediately.
Notes
- The egg white wraps can be prepared up to 3 days ahead for convenience.
- Use a nonstick skillet to prevent the delicate egg white wraps from sticking and tearing.
- You can make homemade pesto or use a store-bought version depending on your preference and available time.
- For added flavor, season the chicken tenders with your favorite spices before cooking.
- Adjust the fillings to your taste—add cheese or swap the bacon for turkey bacon for a leaner option.
- Store assembled wraps refrigerated and consume within the same day for best freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Keywords: Chicken club wrap, egg white wraps, healthy wraps, low fat lunch, protein wrap, chicken bacon avocado wrap
