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Pesto Egg Wraps


2 servings

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  • 1/4 c oil packed sun dried tomatoes, chopped
  • 4 eggs, lightly beaten
  • 2 T crumbled feta cheese
  • 2 T prepared pesto
  • 2 whole wheat 8 in tortillas, warmed



Step 1

Heat lg skillet over med heat. Add tomatoes; cook & stir until heated through. Pour in eggs; cook & stir until eggs are thickened & no liquid egg remains. Remove from heat; sprinkle with cheese.

Spread 1 T pesto across center of each tortilla; top with egg mixture. Fold bottom & sides of tortilla over filling & roll up.

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