Pesto Egg Wraps

5 ingredients
2 steps

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

  1. 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. 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.

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