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

Scale

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