Prep all ingredients per the instructions above. The night before, combine almond milk and chia seeds in a mason jar. Shake well, let sit for 5 minutes, then shake again. Refrigerate overnight. In the morning, finish the chia seed pudding. Add flax seed, maple syrup (or honey), and cinnamon. Stir or shake until combined. Top with berries and set aside.

Brew and prepare the coffee using your preferred method so it’s ready with the meal.

Heat olive oil in a nonstick skillet over medium heat. Add the diced poblano pepper and cook until softened. Add the diced ham and cook until lightly browned. Add the fresh spinach and cook just until wilted.

In a bowl, whisk the eggs with salt and black pepper. Pour the egg mixture into the skillet and cook, stirring gently, until mostly set but still soft.

Sprinkle the shredded smoked gouda over the eggs and continue cooking gently until the cheese is melted and the eggs are fully cooked. Remove from heat.

Warm the whole wheat wraps in a dry skillet or microwave until pliable.

Portion the egg mixture onto the wraps. Fold in the sides and roll up tightly. Cut in half if desired.

Serve the wrap with kimchi, chia seed pudding, and coffee.