Egg Pesto Breakfast Wrap

Pesto and cheese-flavored scrambled eggs, brightened with cherry tomato slices and marinated artichoke hearts, are wrapped up in a flour tortilla with a slice of turkey bacon for a light, savory wrap that's perfect for breakfast or lunch.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 533 Calories

Ingredients

• 2 eggs
• 2 tablespoons finely chopped onion
• salt and pepper to taste
• 3 grape tomatoes, sliced
• 1 slice turkey bacon
• 1 10-inch flour tortilla
• 1.5 teaspoons reduced-fat sour cream
• 0.25 cup shredded reduced-fat Cheddar cheese
• 1.5 teaspoons prepared pesto sauce
• 0.5 ounce marinated artichoke hearts, drained and thinly sliced

Recipe Instructions

Step 1

Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.