Begin by separating your egg yolks from the whites. Discard or repurpose the yolks.
Add coconut flour, salt, and garlic powder to the egg whites and beat with a fork or whisk until incorporated.
Place your frying pan on medium-low heat, coat the cooking surface with oil, and pour approximately one tablespoon of the egg mixture into your frying pan. Swirl the pan around to cover the surface with the egg as you would a crepe.
Cook until the middle begins to bubble, flip, and cook for 30 seconds to 1 minute longer.
Place your wrap on a plate and fill it with chopped mushrooms and spinach.
Roll your wrap like a burrito, cut it in half, serve, and enjoy!
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Notes
Pass the yolk between the two halves of the eggshell to separate your eggs. The whites will naturally separate themselves from the yolk, dropping into a bowl underneath.
You can also use whole eggs if you prefer a richer flavor and more nutrients, but using egg whites keeps the dish low in calories and fat.
Egg whites will cook quickly, so it is essential to monitor your eggs while cooking to avoid burning.