Prep ingredients as instructed.

Cook poblano pepper: Heat butter in a skillet over medium heat. Add diced poblano and sauté for 2–3 minutes, until slightly softened.

Add ham: Stir in diced ham and cook for 1–2 minutes, until warmed through.

Mix eggs: In a bowl, whisk eggs, milk, salt, and black pepper.

Scramble eggs: Pour the egg mixture into the skillet. Cook gently, stirring, until soft curds form and the eggs are nearly set.

Add cheese: Sprinkle smoked gouda over the eggs and stir briefly until melted and incorporated. Remove from heat.

Warm wraps: Heat whole wheat wraps in a dry pan or microwave until pliable.

Assemble wraps: Divide the scrambled egg mixture evenly between the wraps and roll.

Serve with fresh fruit and cold orange juice.