In a large skillet, heat the olive oil over medium heat. Add the beaten eggs, season with salt and pepper, and scramble until fully cooked, about 5-7 minutes. Remove from heat.

In a separate bowl, mash the avocado until smooth. You can add a pinch of salt and lemon juice for extra flavor if desired.

Warm the whole wheat tortillas in a dry skillet or microwave for about 15-20 seconds until soft and pliable.

To assemble each wrap, spread a layer of mashed avocado on the tortilla. Next, add a portion of the scrambled eggs, followed by a handful of chopped spinach and a sprinkle of shredded cheese.

Roll the tortilla tightly from one end to the other to form the wrap, tucking in the sides as you go to secure the filling.

If desired, return the wraps to the skillet and cook for another 2-3 minutes on each side until golden brown and the cheese is melted.