As much as I love tortillas, my mid-section, not so much! Perusing the aisles at Costco a few weeks ago, I saw those Crepinis: egg wraps that are a healthy alternative to tortillas. While the price was not too bad, my cheap self said ‘I can make these cheaper without all the additives and preservatives’ and that is just want I did. While I am not on any particular diet, they are Paleo, Keto and Low-Carb friendly, and I am hooked!

Whether you use eggs or egg whites, or a combination of the two, these are so simple to make, and you can add whatever you want to the egg mixture to spice it up. They are so simple to make, so definitely worth the time.

Ingredients

• Eggs or egg whites
• Cooking spray, such as olive, coconut, or regular vegetable spray
• Salt, pepper, or any other seasoning of your choice
• Chopped peppers or herbs (jalapenos sound great!)

Directions

1. Mix eggs and seasonings in a mixing bowl. Better yet, try this amazing Pampered Chef Batter Mixer & Dispenser. Let eggs sit for a few minutes after mixing.
2. Preheat an 8 inch nonstick skillet on medium-high heat. Try this 8″ Nonstick Fry Pan – it is a dream!
3. Lightly spray pan with cooking spray using this Spritzer.
4. Pour 2 ounces of the egg batter into the skillet. If using the Batter Dispenser, set the dispenser to the small dot. This will automatically dispense 2 ounces.
5. Make sure you get the egg spread out evenly to the edges, just not on the side.
6. Cook for 45 to 50 seconds, then immediately remove from the burner and let it continue for another 45 to 50 seconds. DO NOT FLIP!!!
7. With a Nylon Turner or other non-metal spatula, carefully remove the egg from pan and slide onto a plate.
8. As I am cooking the next wrap, I have parchment paper ready to layer between each wrap (I used THESE and they are perfect size!). Sometimes they curl when the eggs are warm, but you just have to multitask and get the 2nd wrap onto the paper before it rolls up (flipping it over if it rolls helps!)
9. Once cooled, fill then with your favorite filling, lunch meat, or topping.

These will store up to 3 or 4 days in the refrigerator or can freeze up to 3 weeks…if they last that long!