Egg Pesto Breakfast Wrap

Start your day with a cheesy pesto breakfast wrap filled with scrambled eggs, cherry tomatoes, marinated artichoke hearts, and a slice of turkey bacon.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 533 Calories

Ingredients

• 2 large eggs
• 2 tablespoons finely chopped onion
• salt and pepper to taste
• 1 (10 inch) flour tortilla
• cooking spray
• 3 grape tomatoes, sliced
• 1 slice turkey bacon, cut into 1/2-inch pieces
• 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

Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.