Egg and Avocado Breakfast Wrap

Instructions

1. Prepare the eggs
   Heat olive oil in a non-stick skillet over medium heat. Pour in beaten eggs seasoned with salt and pepper. Cook, stirring gently, until eggs are just set but still slightly moist, about 2-3 minutes. Remove from heat.
2. Warm the tortillas
   Heat the tortillas in a dry skillet for about 30 seconds on each side or microwave for 15-20 seconds until warm and pliable. Place on a clean work surface.
3. Assemble the wraps
   Divide the scrambled eggs between the two tortillas, placing them in the center. Top each with equal amounts of sliced avocado, shredded cheese, chopped cilantro, diced bell pepper, and red onion.
4. Add greens and seasonings
   Distribute the baby spinach leaves evenly over each wrap. Add a few dashes of hot sauce if desired for extra flavor and heat.
5. Roll the wraps
   Fold in the sides of each tortilla, then roll from the bottom up, tucking in the sides as you go to create a secure wrap. If needed, secure with toothpicks or wrap in parchment paper to hold together.
6. Serve immediately
   Cut each wrap diagonally in half and serve immediately while still warm. Alternatively, wrap in foil to take on the go for a portable breakfast.