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Pesto Egg Wraps Recipe

Pesto Egg Wraps Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:2 servings


  • 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. Yield: 2 servings.

Nutritional Facts

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

Reviews for Pesto Egg Wraps

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sgronholz User ID: 1473861 219753
Reviewed Feb. 4, 2015

"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!"

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