Separate the egg whites into a small bowl, ensuring no yolk mixes in, and whisk until just frothy with a light, airy texture.
Preheat your non-stick skillet over medium heat until it feels warm and slightly shimmer, then lightly spray with cooking spray or brush with neutral oil to prevent sticking.
Pour about 1/4 cup of the whipped egg whites into the center of the skillet, then tilt the pan gently to spread the mixture evenly into a thin, round layer.
Cook for approximately 1-2 minutes until the edges lift slightly from the pan and the top appears mostly set with tiny cracks, with a subtle golden hue forming at the edges.
Carefully flip the sheet with a spatula and cook for another 30 seconds to 1 minute until lightly browned on both sides.
Gently transfer the cooked wrap to a plate and repeat the process with the remaining whipped egg whites, stacking the sheets with parchment or paper towels in between to absorb excess moisture.
Allow the wraps to rest for a minute to set their structure, then fill with your favorite ingredients—vegetables, cheese, or meats—before rolling or folding into a neat wrap.
Serve immediately for best texture, or store in an airtight container in the fridge for up to 2 days, reheating gently in a skillet or microwave with a damp cloth to keep them moist.
