This hearty pesto avocado breakfast wrap will be your new morning fave!
Say hello to new your new favorite breakfast! The Pesto avocado breakfast wrap. Prepare to be obsessed with this flavor-packed creation that combines the freshness of avocado, the earthiness of spinach, the zing of scallions, and the richness of pesto and gruyere cheese, all wrapped up snugly in a warm corn tortilla. It’s so easy to make and super nutritious — this dish is full of veggie and protein. Not to mention how delicious it tastes! You’re going to cook up your spinach and scallions in a pan and pour your scrambled eggs right on top! Once those cook throw your corn tortilla on top of the veggie eggs. You’ll give the tortilla a quick flip to get it nice and crispy. Crisp up the tortilla to golden perfection, ensuring a crunch with every bite. layering on creamy slices of ripe avocado, dollops of pesto, and generous sprinklings of gooey gruyere cheese. Fold it all together, let the cheese get nice and melted. Finish this breakfast wrap with your favorite salsa (I love Stonewall Kitchen’s Salsa) and enjoy! If you enjoy this recipe, definitely check out my other breakfast ideas here!
Here’s how to make it:
Pesto avocado breakfast wrap
Ingredients
- Corn tortillas
- 2 cups spinach
- 3 scallions, sliced
- 2 eggs
- Dash of half and half for your eggs
- Handful of shredded cheese of choice
- 1 tbsp pesto, homemade or store bought
- 1/2 an avocado
- Salsa of choice
Instructions
- Melt butter in a pan and add in scallions and spinach. While that’s cooking, whisk 2 eggs in a bowl with a dash of half and half. Once scallions and spinach start to soften, pour eggs overtop. Season with salt and pepper. Let eggs cook on low heat.
- Once eggs are cooked enough to stay together, add a tortilla overtop, and flip. Add in avocado, pesto and cheese and fold tortilla in half.
- Cook until cheese is melted and transfer to a plate. Top with your favorite salsa and enjoy!
