Description
These low carb spinach protein wraps are light, flexible, and packed with plant-based protein—perfect for healthy lunches, meal prep, or clean eating.
Ingredients
4 large egg whites (132g)
3 tablespoons unflavored pea protein or pea protein blend (19g)
1 tablespoon whole husk psyllium (7g)
½ cup fresh spinach (15g)
Dashes of garlic powder and onion powder (optional)
Instructions
Preheat a griddle or non-stick pan over low-medium heat. Lightly coat with coconut oil or non-stick spray.
Add all ingredients to a blender and blend until smooth.
Once the griddle is hot (drops of water sizzle), pour half of the batter onto the griddle. Spread thin using the back of a spoon.
Cook for about 2–3 minutes, then flip with a spatula and cook the other side.
Repeat with the remaining batter to make the second wrap.
Let cool slightly and fill as desired. Store leftovers in the fridge for up to several days.
Notes
Important: Do not substitute whey protein for pea protein — the texture will turn out like an eggy crepe.
These wraps are flexible and perfect for savory fillings like turkey, hummus, or roasted veggies.
Make sure to spread the batter thinly for a better texture and easier wrapping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snack, Meal Prep
- Method: Blending, Griddle
- Cuisine: American, Health-Focused
