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  • Writer's pictureAlison Elliott

Chive Pesto Breakfast Wrap (Spicy) (Vegetarian)

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes


2 Eggs (organic cage free)

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

1/2 Avocado sliced

1 Burrito wrap (spinach, tomato, white, whole wheat) (gluten free optional)

1/4 c. Pepper jack cheese (option to use vegan cheese)


In a bowl crack your eggs and whisk them together. Heat up 1/2 tbsp. of sunflower oil. Add the onion and spinach and sauté for 3 minutes. Next add the eggs and sauté for 5 minutes (stir while cooking). Stir in the salt, pepper, and jalapeño. Cook for 2 minutes. Mix in the Chive Pesto and remove the mixture from the stove.

Lay a wrap onto a plate (or cutting board) and add the cheese. Next add the eggs. Drizzle on the sriracha and add the avocado to the top of the egg mixture.

Fold the wrap into a burrito, by first folding over the front, then fold in the sides, finally tightly roll into a wrap. Option to heat up 1/2 tsp. of sunflower oil and add the folded wrap. This process make the wrap crispy. It takes about 1-2 minutes on both sides.

Serving Size: 1

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