Pesto Egg Wraps
- 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
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.