Pesto Egg Wraps
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
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
Reviews
These wraps are absolutely delicious! I didn't have any feta cheese on hand, so I substituted mozzarella, which was just as tasty. My husband and I really enjoyed them and I will definitely be making them again!