Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::1
Yield::1 wrap
Ingredients
2 large eggs
1 ½ teaspoons reduced-fat sour cream
¼ cup shredded reduced-fat Cheddar cheese
cooking spray
2 tablespoons finely chopped onion
1 ½ teaspoons prepared pesto sauce
3 grape tomatoes, sliced
1 slice turkey bacon, cut into 1/2-inch pieces
½ ounce marinated artichoke hearts, drained and thinly sliced
1 (10 inch) flour tortilla
salt and pepper to taste
Directions
Whisk eggs and sour cream together in a bowl until well blended; stir in Cheddar cheese.
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.
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.
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.
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.