In a medium bowl, whisk together the eggs and water until well combined.

Heat the olive oil in a nonstick skillet over medium heat.

Add the sliced mushrooms and cook for 3 minutes, stirring occasionally.

Add the cherry tomatoes and cook for another 2 minutes until slightly softened.

Transfer the mushroom and tomato mixture to a bowl and set aside.

Carefully wipe out the skillet and return it to medium heat.

Pour in the egg mixture and cook, stirring occasionally, until soft scrambled eggs form.

Season the eggs with salt and black pepper.

Stir the cooked mushrooms, tomatoes, and crumbled turkey ham into the eggs.

Place the whole wheat wraps on separate plates.

Spoon half of the Breakfast Egg Wrap filling down the center of each wrap, leaving space at one end.

Sprinkle the sliced basil evenly over the filling.

Fold in one end of the wrap and roll tightly.

Serve immediately while warm.