Pesto avocado breakfast wrap

Pesto avocado breakfast wrap… this is a super packed corn tortilla with scrambled eggs, spinach, avocado, scallions, pesto and gruyere cheese. Finish with your favorite salsa. 

Here’s how to make it:

Pesto avocado breakfast wrap

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  • 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


  • 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!


To do the tortilla flip like this one, I would use a smaller pan next time to make it easier.

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.