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Pesto Egg Wraps

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Rate this recipe 4.6/5 (11 Votes)
Pesto Egg Wraps 1 Picture

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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