Clean recipe · delish.com
Chicken Club Egg White Wrap
Creating sturdy egg white wraps might seem like a feat that only a factory can achieve, but it’s surprisingly easy to make them, and a chicken club, at home.
Original recipe: delish.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 0 sec
- Total:
- 40 min
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Ingredients
- 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
- 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
Egg White Wraps
In a blender, pulse egg whites, cornstarch, salt, and xanthan gum just until combined, about 10 seconds. (Don't overblend; whites will become too frothy.)- In an 8" nonstick skillet over medium-low heat, heat 1 tsp. oil. Add a scant 1/3 cup egg white batter, swirling pan to allow batter to spread into a circle as evenly as possible. Cook, undisturbed, until bubbles appear and surface looks matte, 2 to 3 minutes.
- Using a large plastic spatula, carefully flip wrap and cook until cooked through, about 1 minute more. Transfer to a plate. Repeat with remaining egg white batter and oil.
- Make Ahead: Wraps can be made 3 days ahead. Store in an airtight container and refrigerate.
Assembly
In a small bowl, stir mayonnaise and pesto.- Spread each egg white wrap with 1 Tbsp. mayonnaise mixture. Top each with one-quarter of lettuce, 2 avocado slices, then one-quarter of chicken, bacon, and tomatoes.
- Fold in left and right sides of each wrap, then fold end closest to you over filling. Tightly roll up from bottom end, keeping sides tucked in, to form a burrito shape. Cut each wrap in half.