I had so much confusion about what to call this dish made with super thin egg wraps (like crepes but no flour), stuffed with sautéed spinach, pesto and other goodness. Tortilla-less Enchiladas Verde, Keto Spinach Egg Rolls, Low Carb Crepes Florentine . . .. hmmm, I dunno, how about just, SO AMAZING GOOD!

I finally decided on Low Carb Spinach Pesto Egg Wraps and made them originally for my friends at Litehouse Foods, see how it’s topped there with their delicious organic ranch dressing?! You could also do salsa, queso, hollandaise or whatever else suits your fancy. Read on to get this easy, yummy recipe.

Basically, I’ve started with my ridiculously simple Low Carb Egg Wraps for Paleo and Keto Diets posted a while back. These versatile wraps, crepes, egg tortillas or whatever you want to call them are carb-free and have only 16 calories per piece (and 3.3g protein). They are such a great life hack when you need a vehicle to hold fillings while you transport to mouth. Plus, you can make them ahead of time (even freeze them) so that you can always have available for your meal creativity. Put them in your meal prep rotation.

So, I’ve made these basically single-ingredient wraps (aside from salt and cooking spray) “fancier” by stirring in some purchased pesto. The pesto adds a little more color to the wraps as well as a hug of flavor for feel-good fillings. So, they are now two-ingredient egg wraps – you CAN DO THIS!

On the inside, I’ve added sautéed spinach and topped with chopped roasted tomatoes – and the organic ranch. It’s super simple, but looks and tastes like it should be eaten with a silver spoon, errr, fork. You can definitely impress your company with this low-carb dish!

Low Carb Spinach Pesto Egg Wraps have 247 calories per serving (including full-fat ranch dressing!) and offer almost 10g protein and 6.g net carbohydrates per serving – along with iron, b-vitamins and other important nutrients.

Print

Low-Carb Spinach Pesto Egg Wraps

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: Breakfast, entree

Servings: 3 servings (2 each)

Calories: 247 kcal

Ingredients

• 3/4 cup liquid egg product (whites and yolks) or about 3 large eggs, whisked
• 1 tablespoon prepared pesto
• ¼ teaspoon salt
• Olive oil or coconut oil cooking spray
• 1 5- oz. package organic baby spinach
• 2 teaspoons water
• 2 tablespoons prepared pesto
• ½ cup Organic Ranch Dressing from Litehouse Foods can use low-fat (will lower nutrition count)
• ½ cup seeded, diced organic tomatoes diced organic tomatoes

Instructions

1. Heat approximate 6-inch skillet over medium high heat, coat with cooking spray.
2. Pour in approximately 2 tablespoons of egg into hot skillet and swirl quickly to cover entire bottom of pan. Let cook on one side ONLY for approximately 45 seconds until set.
3. Remove pan from heat and let sit for another 45 seconds. Then, gently use soft spatula to loosen sides and release from skillet.
4. Repeat process with remaining batter. Should make a total of 6 egg wraps.
5. After making egg wraps, spray down larger skillet with cooking spray and add spinach and stir until semi wilted (adding up to 2 teaspoons water, if needed) and then add lit to trap in steam and remove from heat. Let sit for one minute, until more wilted, and then mix in 2 tablespoons pesto.
6. Divide filling among the 6 egg wraps and roll up, pulling seam side down on plate. Top with ranch dressing and chopped tomatoes.

Recipe Notes