- Alison Elliott
Chive Pesto Breakfast Wrap
Updated: Aug 1, 2020

Ingredients:
2 Eggs
1 tbsp. Sunflower oil
1 c. Fresh spinach
1/4 Onion (chopped)
1/2 tsp. Salt
1/2 tsp. Pepper
2 tsp. Jalapeño (chopped)
1 tbsp. Sriracha
2 tbsp. Chive pesto (see recipe below)
1/2 Avocado sliced
1 Wrap
1/4 cup pepper jack cheese
In a bowl crack your eggs and whisk them together. Heat up 1/2 tablespoon of sunflower oil. Add the onion and spinach and sauté for 3 minutes. Next add the eggs and sauté for 5 minutes. Add the salt, pepper, and jalapeño. Mix in the chive pesto and remove from heat. Lay your wrap on a plate and add the cheese. Next add the eggs. Put the sriracha and avocado on top and close the wrap. Heat up 1/2 tablespoon of sunflower oil and crisp the wrap for 2 minutes on both sides.
Vegan Chive Pesto
Ingredients:
3 c. Chives
½ c. Olive oil
½ c. Raw cashews
½ c. Nutritional yeast
1 tsp. Salt
1 tsp. Pepper
Combine all of the ingredients in a food processor. Pulse together for 3 minutes or until well blended. The pesto can be stored in the refrigerator for up to 1 week.
Serving Size: 1