Egg Pesto Breakfast Wrap

Ingredients

• 2 large eggs
• 1.5 teaspoons reduced-fat sour cream
• 0.25 cups shredded reduced-fat Cheddar cheese
• cooking spray
• 2 tablespoons finely chopped onion
• 1.5 teaspoons prepared pesto sauce
• 3 grapes tomatoes , sliced
• 1 slice turkey bacon , cut into 1/2-inch pieces
• 0.5 ounces marinated artichoke hearts , drained and thinly sliced
• 1 flour tortilla , 10 inch
• salt and pepper to taste

Instructions

1. 1

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

2. 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.

3. 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.

4. 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.

5. 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.