Perfect Low-Carb Egg White Wrap

Instructions

1. Measure the egg whites, cornstarch, salt, garlic powder, and dried parsley into a small mixing bowl. Whisk the mixture rapidly in a tight circle for about 30 seconds. Let the batter sit for exactly one minute to allow the bubbles to settle slightly.
2. Spray your 8-inch skillet with a light coating of nonstick spray. Pour the batter directly into the center of the warm skillet over medium-low heat. Immediately pick the pan up by the handle and tilt your wrist in a circular motion. Keep swirling until the liquid coats the entire bottom surface evenly.
3. Watch for the surface to turn opaque and lose its raw, wet shine. Run a silicone spatula gently around the outer edge to loosen it. Slide the spatula completely under the center of the wrap. Flip quickly and let the second side cook for just 30 seconds.
4. Move your cooked wrap to a cutting board and let it cool for just a minute. Arrange your fillings in a horizontal line across the middle of the wrap. Fold the left and right sides in over the filling. Roll from the bottom up tightly, like rolling a tiny burrito. Place the wrap seam-side down back into the warm skillet for 45 seconds to melt the cheese and seal the edges.