Hydrate the chia seeds: In a small bowl, combine chia seeds and water. Let sit for 10–15 minutes to bloom.

Make strawberry milk: In a blender, add bloomed chia-water mixture, oat milk, strawberries, and honey or agave. Blend until smooth and creamy. Adjust sweetness if needed and pour into two glasses.

Sauté the poblano and ham: In a non-stick skillet, heat olive oil or butter over medium heat. Add poblano pepper and cook for 2–3 minutes until soft. Add ham and cook for 1–2 minutes until lightly browned.

Scramble the eggs: Add beaten eggs to the skillet. Stir gently until mostly set but still soft, about 2–3 minutes. Season with salt and black pepper.

Melt the cheese: Sprinkle smoked Gouda over the eggs. Stir gently until melted and eggs are fully cooked but still creamy, about 1 minute. Remove from heat.

Warm the wraps: Heat each wrap in a dry skillet for 20 seconds per side or microwave for 10–15 seconds until pliable.

Assemble the wraps: Divide the egg mixture evenly between the two wraps. Fold in the sides and roll up tightly.

Serve: Plate each wrap with a side of mixed fruit and a glass of strawberry milk. Enjoy!