Ingredients
Method
- Whisk the egg whites in a bowl. Season with salt and pepper.
- Grease a 20cm non-stick frying pan with ¼ teaspoon of oil and place on the stove over a medium heat.
- Pour ¼ cup of the egg whites into the frying pan and swirl around so the whites cover the bottom of the pan.
- Cook for 2-3 minutes until the whites solidify, then flip carefully to cook on the other side until golden brown on the edges (2 minutes). Remove from the heat and set aside on a plate. Repeat to make the other egg white wraps.
- Mix half of the black beans with the paprika, cumin and tabasco in a bowl and mash roughly. Add the rest of the black beans, avocado, carrot and mix together.
- Layer each egg white wrap with baby spinach and the black bean salad. Season with salt and pepper and wrap tightly.
More about this recipe
Nutrition per serve:
(based off 4 tacos)
- Energy 1021kJ/ 24 Cal
- Fat total 13.1g
- Saturated fat 2.4g
- Protein 13.1g
- Carbohydrate 20.5g
- Fibre 8.5g
- Sodium 105mg
Community Creations
Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
