Prep your fillings. Dice your veggies into small pieces so they cook fast. If using sausage, chop it into bite-size bits. Rinse and drain black beans if using.

Beat the eggs. Crack 2 eggs per wrap into a bowl. Add a pinch of salt, pepper, and a splash of milk or water for softer curds. Whisk until well combined.

Sauté the protein. Heat a nonstick skillet over medium heat with a little oil. Brown turkey sausage, ham, or tofu for 2–4 minutes. For smoked salmon, skip the pan and add it at the end.

Cook the veggies. Add peppers, onions, and mushrooms to the skillet with a pinch of salt. Cook 3–5 minutes until just tender. Toss in spinach or tomatoes for the last minute. Sprinkle with garlic powder and smoked paprika if you like.

Scramble the eggs. Push the veggies to one side. Add a touch more fat if the pan looks dry. Pour in the eggs and cook gently, stirring with a spatula until just set. Keep them soft; they’ll finish in the wrap.

Warm the tortillas. In a clean dry pan or directly over a low flame, warm each tortilla 15–20 seconds per side until pliable. This prevents cracking.

Assemble. Lay the warm tortilla flat. Add eggs and veggies in a line down the center. Top with your protein (or beans), a small handful of cheese, a few avocado slices, and a spoon of salsa. Add herbs and a squeeze of lime if you like.

Wrap it up. Fold the sides in, then roll from the bottom up to seal. If you want a crisp exterior, place the seam side down in a hot skillet for 1–2 minutes per side.

Serve. Cut in half if you’re sharing or packing. Add extra hot sauce or yogurt on the side.