I absolutely love bread and tortillas. I love sandwiches and wraps and quesadillas. I can’t tell you just how much I love these foods. And these foods must really love me back, because they stay with me, hugging my waistline.

I’ve found that a diet low in carbs and high in protein and fiber is best for my body. I have yet to find a bread alternative that I like (although I do enjoy the occasional chaffle). When I went in search of an alternative tortilla option, I wasn’t particularly fond of some of the ones I found. There was one that looked pretty good, using halloumi cheese, but I couldn’t find halloumi to try it with. So, I threw together a few things of my own. And that’s how this recipe was born.

It’s pretty simple to make, keeps well in the refrigerator, and makes delicious wraps. You only need a bowl, a whisk, a pan, some eggs, mozzarella, coconut flour (or other alternative), a little garlic powder, and a dash of salt.

First, crack your eggs into a bowl. Dump in your mozzarella, coconut flour, garlic powder, and a pinch of salt. Whisk it until it is well incorporated. You want it to be mostly liquid, easy to pour. Feel free to add an egg (or even a little milk or cream) if it isn’t thin enough.

Grease a medium-sized skillet (I use olive oil) and heat on medium low. Then pour just a little of the egg mixture into the skillet and spread around until it reaches the sides of the skillet. You want it to be thin, somewhere between a crepe and a tortilla. Let it cook until the edges are set before flipping.

Now, keep in mind that it may take a little practice. I’ve made this recipe multiple times and I almost always have a lopsided one to start with. It’s kind of like making pancakes, the first one is usually a little special.

Once the wrap is lightly browned on both sides, lay out a clean kitchen towel and place the wrap on it. Fold it over while you cook the rest of them. This keeps the steam and warmth in them so that they stay flexible.

Once they’ve mostly cooled, seal in an airtight bag and store in the fridge for up to a week. Top with your favorite toppings for delicious wraps. I’ve made lots of meals out of these, including breakfast tacos (egg, bacon, cheese, avocado, greens), caprese-inspired wrap (tomatoes, greens, mozzarella, avocado, pesto mayo), and spicy chicken club wrap (grilled chicken, bacon, cheese, greens, avocado, sriracha mayo).

I’d love to hear what toppings you put on your wraps! Leave a comment down below if you liked it.

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Low Carb Egg Wraps

Emily Flanders
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 wraps



  • 5 eggs
  • 1 cup finely shredded mozzarella
  • 1 Tbsp coconut flour or other flour of choice
  • 1 tsp garlic powder
  • Salt



  • Beat together ingredients until it forms a wet dough.
  • Grease a pan and heat on medium low.
  • Pour a little batter into the pan and spread out until it’s thin.
  • Lightly brown on both sides.
  • Fold into a clean, dry kitchen towel until they’re mostly cool.


Serving size: 1 wrap
182 calories
2.1g carbohydrates
12.7g fat
14.8g protein
Exact nutrition may vary depending on your chosen ingredients and the size of your wraps.
Keyword egg, gluten free, gluten free wrap, keto, keto wrap, low carb, low carb wrap, wrap

Comments (4)

  1. Bethany


    I’m gonna have to try this recipe!! Looks really tasty & a great alternative to the tortillas or bread I usually use!

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