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Egg Pesto Breakfast Wrap
- 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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|Serving Size 1/1 of a recipe|
|Amount Per Serving|
|Total Fat 26.8g|
|Saturated Fat 7.9g|
|Total Carbohydrate 44.9g|
|Dietary Fiber 3.9g|
|* 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.|