Egg and Pesto Wrap

Egg and Pesto Wrap Recipe

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.

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

Egg and Pesto Wrap Recipe

Michelle Kim
Follow this recipe to prepare a delicious Egg and Pesto Wrap, a quick and healthy option for breakfast or a light meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Light Meal
Cuisine American
Servings 2
Calories 350 kcal


  • 1 Non-stick pan For cooking the eggs
  • 1 Spatula For scrambling the eggs


  • 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


  • 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.


For a vegetarian version, ensure the pesto used does not contain any animal products.


Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 5gCholesterol: 215mgSodium: 720mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 60000IUVitamin C: 12.4mgCalcium: 1500mgIron: 0.5mg
Keyword breakfast, egg wrap, healthy, Pesto, Quick meal
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