Sauté the onions and peppers. Heat olive oil in a skillet over medium heat (6 out of 10). Once the oil is hot and shimmery, add onions and sauté, moving the onions around to coat them in oil. Continue moving the onions around as they begin to caramelize, adding water 1 tbsp at a time as needed to keep them from burning. Add peppers and continue to sauté until they begin to soften and develop golden brown spots. Set aside in a bowl.

Heat up the ham. Pat the ham steak dry with a paper towel, then cut it into cubes. Heat the skillet over medium-high heat and add ham cubes. Sauté the ham, moving it around the skillet occasionally, for 3-4 minutes or until the ham begins to brown and caramelize. Set aside in a bowl.

Add eggs and egg whites into a cold skillet. Add butter, place on stove burner, and turn heat to medium-low.

Using a soft spatula (rubber or silicone works best), break the yolks and ensure the eggs are mixed together.

Keep the eggs moving continuously using broad sweeping motions, pushing eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 4-5 minutes; they should still look soft and a little runny. Season with salt and pepper in the last minute of cooking.

Remove from heat and add to a wide, shallow dish (you want the eggs to have plenty of space to cool and not continue to cook like they would in a tall bowl).

Line up the tortillas on your counter or a flat surface. Add ham cubes in the middle of each tortilla, then add sautéed pepper and onions. Top with cheese, then carefully add soft scrambled eggs on top.

Wrap by folding the tortillas over the toppings so that they have 5 sides and completely cover the fillings. Optional: Lightly spray the top of the tortilla with a bit of cooking spray to help it brown.

Pre-heat air fryer to 370°. Place one crunch wrap, seam side down, in the air fryer basket. (Note: I like to use one of the accessories that has a solid bottom to catch any cheese or juices that drip out.) Air fry for 5-7 minutes or until the wrap is golden brown and crisp. Repeat with remaining wraps.

Cook the sausage according to package directions, breaking apart with a spatula into small pieces as it cooks.

Add eggs and egg whites into a cold skillet. Add butter, place on stove burner, and turn heat to medium-low.

Using a soft spatula (rubber or silicone works best), break the yolks and ensure the eggs are mixed together.

Keep the eggs moving continuously using broad sweeping motions, pushing eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 4-5 minutes; they should still look soft and a little runny. Season with salt and pepper in the last minute of cooking.

Remove from heat and add to a wide, shallow dish (you want the eggs to have plenty of space to cool and not continue to cook like they would in a tall bowl).

Line up the tortillas on your counter or a flat surface. Add sausage crumbles in the middle of each tortilla, then add soft scrambled eggs on top. Finish with the cheese slices.

Wrap by folding the tortillas over the toppings so that they have 5 sides and completely cover the fillings. Optional: Lightly spray the top of the tortilla with a bit of cooking spray to help it brown.

Pre-heat air fryer to 370°. Place one crunch wrap, seam side down, in the air fryer basket. (Note: I like to use one of the accessories that has a solid bottom to catch any cheese or juices that drip out.) Air fry for 5-7 minutes or until the wrap is golden brown and crisp. Repeat with remaining wraps.

Heat up the chorizo. Heat a skillet over medium-high heat and add chorizo chunks. Sauté the chorizo, moving it around the skillet occasionally, for 3-4 minutes or until it begins to brown and crisp. Set aside in a bowl.

Add eggs and egg whites into a cold skillet. Add butter, place on stove burner, and turn heat to medium-low.

Using a soft spatula (rubber or silicone works best), break the yolks and ensure the eggs are mixed together.

Keep the eggs moving continuously using broad sweeping motions, pushing eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 4-5 minutes; they should still look soft and a little runny. Season with salt and pepper in the last minute of cooking.

Remove from heat and add to a wide, shallow dish (you want the eggs to have plenty of space to cool and not continue to cook like they would in a tall bowl).

Line up the tortillas on your counter or a flat surface. Add chorizo in the middle of each tortilla. Top with cheese, then carefully add soft scrambled eggs on top.

Wrap by folding the tortillas over the toppings so that they have 5 sides and completely cover the fillings. Optional: Lightly spray the top of the tortilla with a bit of cooking spray to help it brown.

Pre-heat air fryer to 370°. Place one crunch wrap, seam side down, in the air fryer basket. (Note: I like to use one of the accessories that has a solid bottom to catch any cheese or juices that drip out.) Air fry for 5-7 minutes or until the wrap is golden brown and crisp. Repeat with remaining wraps.