Pesto Egg Wraps
By claudiag
Rate this recipe
4.6/5
(11 Votes)
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Ingredients
- 1/4 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
Details
Adapted from tasteofhome.com
Preparation
Step 1
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.
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