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Egg Pesto Breakfast Wrap
Egg Pesto Breakfast Wrap
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious breakfast wrap with scrambled eggs, cherry tomatoes, artichoke hearts, and turkey bacon in a cheesy pesto blend.
Ingredients:
  • 1.5 teaspoons reduced-fat sour cream
  • 0.25 cup shredded reduced-fat Cheddar cheese
  • cooking spray
  • 2 tablespoons finely chopped onion
  • 1.5 teaspoons prepared pesto sauce
  • 3 grape tomatoes, sliced
  • 1 slice turkey bacon, cut into 1/2-inch pieces
  • 0.5 ounce marinated artichoke hearts, drained and thinly sliced
  • 1 (10 inch) flour tortilla
  • salt and pepper to taste
Instructions:
  • Combine eggs and sour cream in a bowl, whisk until smooth, then mix in Cheddar cheese.
  • Heat a skillet with cooking spray over medium heat. Sauté onion and pesto until onion is translucent, about 6 minutes. Add tomatoes, then pour in the egg mixture. Cook until eggs are set, 3 to 5 minutes. Remove eggs from skillet.
  • In a skillet, cook turkey bacon until starting to crisp, about 6 minutes. Then add artichoke hearts and sauté until heated through, about 1 minute. Remove bacon and artichokes from the skillet.
  • Re-spray the skillet with cooking spray. Add the tortilla and cook for 30 to 60 seconds per side until warm and flexible. Transfer to a plate.
  • Place generous portions of the egg mixture, crispy bacon, and savory artichokes in the middle of the tortilla; season with a touch of salt and pepper. Fold the bottom edge of the tortilla up to cover the filling, then roll tightly to seal everything inside.

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