Turkey Club Egg Wraps
Thin, flexible omelet “tortillas” rolled around turkey, bacon, avocado, tomato and crisp lettuce. You get all the flavor of a club sandwich without the bread.
Nutrition per serving
1 wrap- Net carbs
- 4.3g
- Calories
- 511kcal
- Protein
- 29g
- Fat
- 40g
- Total carbs
- 7.7 g
- Fiber
- 3.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Smoked salmon & cream cheese: Cream cheese, smoked salmon, cucumber, capers and dill, rolled up. It has the flavors of a lox bagel and needs no cooking beyond the wraps.
- Spread the cream cheese over the wraps in place of mayonnaise, then layer the salmon, cucumber, avocado, lettuce, capers and dill before rolling.
Caprese (vegetarian): Fresh mozzarella, tomato, peppery arugula and a swipe of pesto make a meat-free wrap that tastes like summer.
- Spread the pesto over the wraps instead of mayonnaise. Homemade basil pesto is best. Layer the mozzarella, tomato, avocado and arugula and roll up.
- Egg wraps
- Club filling
- Egg wraps
- Club filling
-
2 tbsp mayonnaiseleave out - Also add
- Egg wraps
- Club filling
-
2 tbsp mayonnaiseleave out
Estimated cost $5.05 for 2 servings ($2.52 each) · how we estimate
Instructions
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For each wrap, whisk 2 eggs with half the cream and a pinch of salt until completely smooth, with no strands of white.
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Melt half the butter in a 10-inch (25 cm) nonstick skillet over medium-low heat. Pour in the eggs and immediately tilt and swirl the pan to spread them into a thin, even round.
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Cover and cook 1½–2 minutes, without stirring, until the top is just set and no longer glossy and the underside is pale, not browned. Loosen the edges and slide the wrap onto a board. Repeat with the remaining eggs and butter, and let both cool 2–3 minutes.
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Spread each wrap with mayonnaise, leaving a 1-inch (2.5 cm) border. Layer the lettuce, turkey, bacon, tomato and avocado across the lower third.
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Fold in the sides and roll up snugly from the bottom. Cut in half on the diagonal, or wrap tightly in parchment to eat on the go.
Tips for success
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Low heat and a lid are the secret. High heat makes a browned, brittle wrap that cracks when you roll it. - Whisk thoroughly. Streaks of unbeaten white leave weak spots that tear.
- Plain egg wraps keep 3 days in the fridge with parchment between them. Use them instead of tortillas for chicken salad or egg salad.
Nice to have, not needed
- A 10-inch (25 cm) nonstick skillet with a lid makes thin, even wraps — any nonstick pan works if you cover it with a plate.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Serve cold.
Prep tip: Cook a stack of plain egg wraps ahead (they keep 3 days with parchment between them) and fill them each morning.
Assembled wraps are best within a few hours; refrigerate wrapped in parchment up to 1 day. Cooked egg wraps keep 3 days on their own.
Variations
2 variations, each with its own ingredients and macrosSmoked salmon & cream cheese
ProteinCream cheese, smoked salmon, cucumber, capers and dill, rolled up. It has the flavors of a lox bagel and needs no cooking beyond the wraps.
- sliced deli turkey → smoked salmon
- bacon → cream cheese
- tomato → cucumber
- + 1 tbsp capers
- + 1 tbsp fresh dill
- no mayonnaise
4.5 g net · 411 kcal · 24 g protein · 32 g fat · ≈$3.78 per serving (+0.2 g net carbs vs the original)
Caprese (vegetarian)
DietFresh mozzarella, tomato, peppery arugula and a swipe of pesto make a meat-free wrap that tastes like summer.
- sliced deli turkey → fresh mozzarella
- bacon → basil pesto
- romaine lettuce → baby arugula
- no mayonnaise
4.6 g net · 494 kcal · 27 g protein · 40 g fat · ≈$2.83 per serving (+0.3 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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