Make Ahead: Because these wraps are cooked one at a time, they are a bit time-consuming, but they keep well in the refrigerator for up to 5 days. Store them in a covered container.
- 4 large eggs
- 3 ounces pork rinds, crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 to 1/2 cup water
- Avocado oil or coconut oil, for the pan
- In a high-powered blender or food processor, combine the eggs, pork rinds, garlic powder, and cumin. Blend until smooth and well combined. Add 1/4 cup of the water and blend again. If the mixture is very thick, continue to add water until it is the consistency of pancake batter.
- Heat a scant 1/2 teaspoon of oil in an 8-inch nonstick skillet over medium-low heat. Swirl to coat the pan. Add about 3 tablespoons of the batter and use a rubber spatula to spread it thinly over the bottom of the pan, almost to the edges.
- Cook for about a minute, until the bottom is beginning to brown. Loosen the edges and carefully flip. Cook the second side for another minute or so.
- Repeat with the remaining batter, adding oil to the skillet only as necessary (the batter spreads and cooks better with less oil in the pan).
- Add more water to the batter as needed; it will thicken as it sits.
- Serving Size: 1 wrap
- Calories: 94
- Fat: 5.6g
- Carbohydrates: 0.4g
- Fiber: 0g
- Protein: 9.7g