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Ham, Bell Pepper, and Feta Scramble Wrap
with fruit salad

Active: 30 min Total: 30 min
It's hard to beat the flexibility of these breakfast-for-dinner wraps that were first featured in 2018. Make them ahead and reheat them or customize them with other vegetables you have in the fridge.
Smarts: These wraps are a great freezer meal and work for breakfast or dinner. Just wrap them tightly in foil, defrost in the fridge overnight, and then bake (still wrapped in foil) until heated all the way through.


Ham, Bell Pepper, and Feta Scramble Wrap:
  • Bell peppers, any color - 1 , diced
  • Onions, medium - 1/2 , diced
  • Ham, deli-sliced - 4 oz , chopped
  • Eggs - 8
  • Oil, cooking - 1 Tbsp
  • Cheese, feta - 4 oz , crumbled
  • Tortillas, burrito-sized flour or corn - 4
  • Salsa - 1/2 cup
  • Yogurt, plain or Greek - for serving
Fruit Salad with Lime:
  • Strawberries - 1 pint , quartered
  • Mint, fresh (opt) - 1 Tbsp , chiffonade
  • Blueberries, raspberries, or blackberries - 1 pint (sub halved grapes)
  • Lime juice - 2 tsp


  1. 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)
  2. Strawberries / Mint (if using) - Prep as directed.
  3. Eggs - Whisk eggs.

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  1. Combine both types of berries, mint, and lime juice. Toss gently to combine. Set aside.
  2. Heat a large nonstick pan with oil over medium-high heat. Add bell peppers and onions with a pinch of salt. Saute until soft, 4 to 5 minutes.
  3. Add ham and saute for 2 minutes more.
  4. 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.
  5. Remove eggs from heat and crumble feta over top.
  6. Warm tortillas according to package directions.
  7. Fill each tortilla with eggs. Top with salsa and yogurt (or set those aside for dipping).
  8. Enjoy wraps with fruit salad on the side.



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