• Alison Elliott

Chive Pesto Breakfast Wrap

Updated: Aug 1, 2020


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


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

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