For a quick meal at home or on the road, try this cheesy pesto breakfast wrap. Anyone who appreciates a delicious breakfast wrap will enjoy this wonderful blend of ingredients. Spread some pesto on the wrap before you add the eggs if you enjoy a lot of it. Grapes on the side go great with it!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 1 |
| Yield: | 1 wrap |
Ingredients
- 2 large eggs
- 1 ½ teaspoons reduced-fat sour cream
- ¼ cup shredded reduced-fat Cheddar cheese
- cooking spray
- 2 tablespoons finely chopped onion
- 1 ½ teaspoons prepared pesto sauce
- 3 grape tomatoes, sliced
- 1 slice turkey bacon, cut into 1/2-inch pieces
- ½ ounce marinated artichoke hearts, drained and thinly sliced
- 1 (10 inch) flour tortilla
- salt and pepper to taste
Instructions
- Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.
- Spray a skillet with cooking spray and heat over medium heat. Add onion and pesto; cook and stir until onion is translucent, about 6 minutes. Stir in tomatoes, then pour egg mixture over top. Cook and stir until eggs are set, 3 to 5 minutes. Remove eggs from the skillet.
- Add turkey bacon to the skillet; cook and stir until starting to crisp, about 6 minutes. Add artichoke hearts; sauté until heated through, about 1 minute. Remove bacon and artichokes from the skillet.
- Spray the skillet again with cooking spray. Place tortilla into the skillet; cook until warm and flexible, 30 to 60 seconds per side. Remove from the heat and transfer to a plate.
- Spoon egg mixture, bacon, and artichokes into the center of the tortilla; season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.
Nutrition Facts
| Calories | 533 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 333 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 1016 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
i have had a heart attack so i changed it up. i used egg whites, vegan cheddar, fat free sour cream, and mushrooms rather than artichoke hearts, which i don’t like. also i used cauliflower tortillas. it was pretty dang tasty, actually and i will make it again. thanks!
This was great! I had some leftover pesto that I needed to use up. I didn’t have the tomato or artichoke, which I’m sure would be delicious, but even without them this wrap was a winner! I topped the wrap with sour cream and bacon bits. It looked pretty and tasted wonderful.
I added some roasted poblano from my garden. The egg-sour cream mixture cooks up nicely to a good consistency for the burritos.
will make it again,,,,yummy
No……..Yes
I added sundried tomatoes because I had and love them. Used real bacon. Delicious. Next time I would add more pesto for a stronger taste. I might try the suggestion to spread it on the wrap.
I would have never thought eggs and pesto tasted so good together! This was very easy to make. I doubled the recipe and made enough to have wraps for breakfast each day this week. I omitted the artichokes and used real bacon and milk instead of sour cream. They came out perfect!
Great recipe. Nothing not to like about it. If there is something you don’t like, just sub something else. In fact, that’s a good way to vary it. Go Italian one day, Greek the next, and Southwestern the next. Change up your cheeses, and your condiments and even the meat! Thanks Spinn
I tripled the recipe and made 4 wraps. I did not use artichokes, and subbed one small chopped tomato for the grape tomatoes. I added the pesto just before the eggs and I used real cooked bacon and chopped it in the mix. I waited to add the cheese after the eggs were just about cooked. Very tasty, great with hot sauce on the side.
Turned out great and very tasty. But I think I’ll save my pesto for paninis and pasta.
This is delicious!!!
Delicious! I didn’t have any bacon on hand, so I just made the recipe without bacon. It was very filling and delicious! Oddly enough, It reminded me of this ground turkey pesto wrap I had at a restaurant once. I had extra Feta Cheese and added about a tablespoon. Will make again. Awesome vegetarian option if you omit the bacon. Thanks for a great recipe!
We were out of many of the ingredients, so I used some garlic instead of onion, mushrooms and celery to add to half the tomato we had left, and milk instead of sour cream. Tried chicken sausage instead of turkey bacon. Delicious, and I definitely used extra pesto!
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.
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
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!
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!
Wouldnt change a bit. Very filling meal. My kids kept asking for wraps for next lunch.