READY IN 25 mins

Egg Pesto Breakfast Wrap

Read Reviews (5)

"This is a great combination of ingredients for anyone who enjoys a good breakfast wrap. If you like a lot of pesto, spread it on the wrap before you add the eggs. Goes well with grapes on the side!" — spinn710

Directions

Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese.
Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside.
Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan.
Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate.
Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

Apr 06, 2011

Delicious breakfast wrap! I used a bit of milk vs. sour cream to get the eggs nice and fluffy and added some shredded Parmesan cheese at the end vs. using Cheddar. I used regular bacon and threw in some sun-dried tomatoes along with the rest of the ingredients. I put my tortilla in the microwave for a couple of seconds to get it warm. This was really good and a nice combination of flavors - very filling!

—Jillian

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Feb 24, 2011

Wouldnt change a bit. Very filling meal. My kids kept asking for wraps for next lunch.

—RadSuz5

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7 Ratings

Apr 29, 2012

Had this for breakfast, Delicious. Pesto was a nice change. I used leftover canned diced tomatoes, egg beaters, frozen artichokes and reduced fat mexican cheese. I also used canadian bacon since I forgot to take regular out of freezer in time

—LindaT

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Oct 16, 2011

DELISH! This has alot of flavor & uses only 2 eggs, 1 slice of bacon, & low fat ingredients so the "guilt" factor is gone. Its easy to make & a great change from the usual w/e b'fast fare. Thanks Spinn!

—Joyce

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Jan 05, 2013

My husband loved this dish. I used milk i/o sour cream, canned diced petite tomatoes and real turkey bacon bits. I couldn't remember if he liked artichokes so I left them out. He can't wait until I make it again.

—LaxMom

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Nutrition

Calories
533 kcal
27%

Carbohydrates
44.9 g
14%

Cholesterol
376 mg
125%

Fat
26.8 g
41%

Fiber
3.9 g
15%

Protein
27.6 g
55%

Sodium
1409 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Egg Pesto Breakfast Wrap

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 533
Calories from Fat: 241

% Daily Value *
Total Fat 26.8g 41 %
Saturated Fat 7.9g 40 %
Cholesterol 376mg 125 %
Sodium 1409mg 56 %
** Potassium 438mg 12 %
Total Carbohydrates 44.9g 14 %
Dietary Fiber 3.9g 15 %
Protein 27.6g 55 %
** Sugars 3.2g
Vitamin A 21 %
Vitamin C 25 %
Calcium 41 %
Iron 47 %
** Thiamin 44 %
** Niacin 62 %
** Vitamin B6 15 %
** Magnesium 16 %
** Folate 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.