Crack the egg whites into a small bowl, then add salt and pepper. Whisk until the mixture is frothy and slightly bubbly, about 30 seconds.
Heat the skillet over medium-low heat until it’s warm and shimmering. Lightly spray with oil or non-stick spray to prevent sticking.
Pour the egg whites into the skillet, tilting it gently to spread the mixture into an even, thin circle about 20-25 cm (8-10 inches) in diameter. You should hear a soft sizzle as it hits the pan.
Cook for 2-3 minutes, watching as the edges turn opaque and slightly golden. The surface should look set but still moist in the center.
Use a spatula to gently lift an edge of the wrap and check for golden-brown color. If it’s ready to flip, carefully turn it over.
Cook for another 30 seconds on the second side until lightly golden. For a softer wrap, you can skip flipping and cover with a lid to help set the top.
Gently transfer the cooked wrap onto a plate and let it rest for 30 seconds, which helps it settle and prevents tearing when filling.
Fill the wrap with your favorite ingredients—such as avocado, spicy salsa, or cream cheese—then roll or fold it gently to enclose the fillings.
Serve immediately while warm, or let it cool slightly for a portable snack. Enjoy the tender, delicate texture and customizable flavor!
