Beat the egg whites using a stand mixer or hand mixer until they form stiff peaks.
Gently fold in salt, oregano, garlic powder, black pepper, onion powder, and cornstarch.
Spread the egg white mixture onto a parchment-lined baking sheet that has been sprayed with avocado oil.
Bake at 425F for about 10 minutes, or until slightly golden on top. Be careful not to overcook, or the wrap will become crispy and break.
Remove the wrap from the oven and carefully peel it off the parchment paper. Layer on cooked kabocha squash, fried over-easy eggs, freshly grated pecorino romano, and Truff hot sauce.
Fold the wrap over the fillings and enjoy.
Cook it hands-free.
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