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Pesto Egg Wraps

Total Time

Prep/Total Time: 15 min.


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


  • 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


  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.

Nutrition Facts

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

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