Adapted from tasteofhome.com
cup oil-packed sun-dried tomatoes, chopped
eggs, lightly beaten
tablespoons crumbled feta cheese
tablespoons prepared pesto
whole wheat tortillas (8 inches), warmed
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.