To a skillet over medium heat, add 1 tbsp of unsalted butter. When it’s melted, add the spinach, a pinch of salt and pepper, and sauté it until wilted (about 2 minutes).
Make the scrambled eggs. For this recipe, I prefer fluffy scrambled eggs. For that, whisk the eggs and a pinch of salt until they’re light and foamy. Then, to a frying pan over medium-high heat, add 1 tbsp of unsalted butter. When the butter is melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a rubber spatula and fold over. Make sure they don’t burn on the bottom.
Get the assembly board with the tortillas/wraps, scrambled eggs, sautéed spinach, avocados (halved and sliced), sriracha-yogurt, shredded mozzarella, and salt & pepper.
Add the following to the tortilla wraps (in this order): 1) shredded cheese (spread it all over the tortilla so that when it melts, it will hold the wrap together), 2) sautéed spinach (a row in the middle of the wrap), 3) scrambled eggs, 4) sliced avocado, 5) yogurt and sriracha, 6) a pinch of salt and pepper.
Wrap the tortillas and place the wraps (with the seam down) in a skillet over medium heat. Cook for 1-2 minutes per side just to brown the outside and melt the mozzarella cheese inside the wrap.
