Egg Wraps with Avocado Pesto

A low carb take on the popular Spinach + Feta Wrap from Starbucks featuring a delicious Avocado Pesto made with our SR Organic MCT Oil? Yes, please! Trust us, once you make them, you’re not going to want to stop. This is a great recipe to add to your meal prep Sunday’s.

For the Wrap:

(Makes abound 3 wraps)

6 Eggs, divided

3 tbsp Milk, divided

Cooking Spray

¼ cup Sun Dried Tomato

3 tbsp Feta

½ cup Spinach, cooked

2 tbsp Chives, chopped

S+P to taste

For the Pesto:

(Makes about ⅓ cup)

½ Avocado

Fresh Parsley, about a handful

Fresh Basil, about a handful

3 tbsp SR Organic MCT Oil

1 Garlic Clove

Salt (to taste)

1. Prepare the pesto. Put all ingredients into a high speed blender and blend. Set aside. The amount yields more than enough for three wraps. Store leftovers in the fridge for up to 5 days.
2. Place 8-inch pan over medium-low heat.
3. Whisk two eggs, a tbsp of milk and a dash of salt in a small bowl.
4. Spray pan with cooking spray to keep egg from sticking.
5. Pour in egg and cook on one side until a majority of the egg is cooked.
6. Once most of the egg is cooked, flip over the egg and cook for an additional minute or so, until the egg is cooked thoroughly.
7. Repeat steps 3-6 for the other two wraps.
8. Prepare the wraps by spreading the pesto first. Then top with spinach, sun dried tomatoes, feta and chopped chives.
9. Fold the wrap or roll it up and enjoy!