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Egg Pesto Breakfast Wrap

Egg Pesto Breakfast Wrap Recipe

  • 2 eggs
  • 1 1/2 teaspoons reduced-fat sour cream
  • 1/4 cup shredded reduced-fat Cheddar cheese
  • 2 tablespoons finely chopped onion
  • 1 1/2 teaspoons prepared pesto sauce
  • 3 grape tomatoes, sliced
  • 1 slice turkey bacon
  • 1/2 ounce marinated artichoke hearts, drained and thinly sliced
  • 1 10-inch flour tortilla
  • salt and pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/1 of a recipe
Amount Per Serving
Calories 533
Total Fat 26.8g
Saturated Fat 7.9g
Cholesterol 376mg
Sodium 1409mg
Total Carbohydrate 44.9g
Dietary Fiber 3.9g
Sugars 3.2g
Protein 27.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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