Pesto Egg Wraps

Pesto Egg Wraps

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup oil-packed sun-dried tomatoes, chopped

  • 4

    eggs, lightly beaten

  • 2

    tablespoons crumbled feta cheese

  • 2

    tablespoons prepared pesto

  • 2

    whole wheat tortillas (8 inches), warmed

Directions

Heat a large skillet over medium heat. Add tomatoes; cook and stir until heated through. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; sprinkle with cheese. 2. Spread 1 tablespoon pesto across center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling and roll up. Yield: 2 servings.


Nutrition

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