Both the prep and cook time are quick with these crowd-pleasing egg scramble wraps. They are also super adaptable, so feel free to change out the vegetables, cheese, and protein to include your favorites.
Bell peppers / Onions / Ham - Prep as directed. Combine bell peppers and onions in one container. Store ham separately. (Can be done up to 5 days ahead)
Parsley - Chop parsley. (Can be done up to 2 days ahead)
Heat a large nonstick pan with oil over medium-high heat. Add bell peppers and onions with a pinch of salt. Saute until soft, 3 to 4 minutes.
Add ham and saute for 2 minutes more.
Pour eggs over top and reduce heat to medium. Cook eggs, stirring frequently, until cooked to your liking, 4 to 7 minutes. Season with some salt and pepper.
Remove eggs from heat. Stir in parsley and crumble feta over top.
Warm tortillas according to package directions.
Fill each tortilla with eggs. Top with salsa and yogurt (or set those aside for dipping).