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Pesto Egg Wraps

Name: Pesto Egg Wraps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings.
Cuisine: Mediterranean
Ingredients: 1/4 cup oil-packed sun-dried tomatoes, chopped; 4 large eggs, lightly beaten; 2 tablespoons crumbled feta cheese; 2 tablespoons prepared pesto; 2 whole wheat tortillas (8 inches), warmed

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Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

2 servings

I wanted to create an easy recipe to use some remaining pesto I had. I put a few ingredients together, and came up with a quick breakfast—or breakfast for dinner— that really satisfies. — Lisa Waterman, Lewistown, Montana

Pesto Egg Wraps Recipe photo by Taste of Home

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Ingredients

1/4 cup oil-packed sun-dried tomatoes, chopped
4 large 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.
Spread 1 tablespoon pesto across center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts

1 wrap: 407 calories, 23g fat (6g saturated fat), 432mg cholesterol, 533mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 21g protein.

Pesto Egg Wraps

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Makes

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