Breakfast wrap with pesto scrambled eggs

Heat a small frying pan lightly sprayed with oil. Cook 6 button mushrooms (sliced) until soft. Combine 1 egg (whisked), 1 tbs skim milk, 2 tsp pesto and 1 roma tomato (chopped). Pour mixture into pan and cook, stirring, until just set. Top 1 x 40g gluten-free wrap with egg and sprinkle with 20g Bega Country Light 50% Less Fat Grated Tasty Cheese. Fold and cook in preheated sandwich press until golden.