If you are in the mood for a delicious and wholesome wrap, this Egg and Pesto Wrap is the perfect choice. Packed with protein-rich eggs and the fresh, aromatic taste of pesto, it’s a delightful meal that you’ll enjoy at any time of the day. Whether you need a quick lunch or a post-workout snack, this wrap is sure to satisfy your cravings while being incredibly easy to make.
Tips to make the Egg and Pesto Wrap recipe:
1. Use Fresh Eggs: Always opt for the freshest eggs available. Fresh eggs have a better texture and taste, making your wrap more delicious and nutritious.
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2. Choose Quality Pesto: A good-quality pesto can elevate this wrap to a gourmet level. If possible, make your own pesto with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil for the best flavor.
3. Pre-Cook Ingredients: For added convenience, pre-cook ingredients like spinach, mushrooms, or any other veggies you like in your wrap. This cuts down the cooking time and makes assembly quicker.
4. Warm Your Wrap: Gently warm your tortilla wrap in a pan or microwave before assembling. This makes the wrap more pliable and enhances its taste.
5. Assemble and Enjoy: Spread the pesto evenly on the warm tortilla, add scrambled eggs, and any pre-cooked veggies. Roll it up tightly and enjoy your delicious Egg and Pesto Wrap!
How to Make Egg and Pesto Wrap Recipe?
Egg and Pesto Wrap Recipe
Equipment
- 1 Non-stick pan For cooking the eggs
- 1 Spatula For scrambling the eggs
Ingredients
- 4 Eggs Beaten
- 2 tbsp Pesto
- 2 Tortillas Whole wheat or your choice
- 1/4 cup Shredded cheese Optional
- to taste Salt and pepper
- 1 cup Fresh spinach leaves Washed
Instructions
- Heat a non-stick pan over medium heat and add a little cooking spray or butter.
- Pour in the beaten eggs, salt, and pepper.
- Cook until the eggs are softly scrambled, stirring occasionally.
- Warm the tortillas slightly in the microwave or on another pan.
- Spread 1 tbsp of pesto on each tortilla.
- Divide the scrambled eggs between the two tortillas.
- Top with shredded cheese, if using, and fresh spinach leaves.
- Wrap the tortillas tightly around the filling, folding in the sides as you roll.
- Serve immediately or wrap in foil for a take-away option.
