Separate the egg whites carefully into a small bowl, ensuring no yolk is included.
Whisk the egg whites with a pinch of salt using a small whisk until soft peaks form, about 30 seconds, until the mixture is slightly glossy and airy.
Heat the non-stick skillet over low-medium heat (around 150°C or 300°F), then lightly spray with non-stick spray or brush with a tiny amount of oil.
Pour the whipped egg whites into the skillet, tilting gently to spread into a thin, even layer. Cook for 1-2 minutes until the edges turn golden and the surface is set but still slightly moist.
Use a silicone spatula to gently lift and check the edges; they should be lightly crispy and golden, with the center still tender.
If the top is still runny, cook for another 30 seconds, keeping the heat low to prevent burning. Cover loosely if necessary to finish setting gently.
Carefully flip the egg white layer using the spatula, cooking for an additional 10-15 seconds until lightly golden on both sides.
Remove the cooked wrap from the skillet and let it rest on a plate for 1 minute; this helps it firm up and makes it easier to fill and roll.
Place your desired fillings—such as chopped veggies or cheese—on one side of the wrap, then fold it over carefully to create a neat, sturdy roll.
Serve immediately or wrap in foil or plastic for a portable, nutritious snack or meal.
