Start by cracking 4 eggs into a bowl and whisking them until well combined, season with a pinch of salt and pepper. Heat a non-stick skillet over medium heat and pour in the eggs. Stir gently for about 3–4 minutes until they begin to set but remain soft and fluffy. Remove from heat and set aside, ensuring they stay warm.

In the same skillet, add a drizzle of olive oil and toss in 1 diced onion and 1 diced bell pepper. Sauté for 5–7 minutes until the onion turns translucent and the bell peppers soften. Then, add 1 cup of black beans, seasoning with salt and pepper. Stir continuously for 2 more minutes before folding in 2 cups of fresh spinach, allowing it to wilt for about 1 minute.

Lay out a lavash wrap on a clean surface. Use a fork to mash half an avocado and spread it evenly in the center of the wrap. Layer the sautéed veggie and black bean mixture over the avocado, followed by a generous portion of the scrambled eggs. Be careful not to overfill, as this will make it difficult to roll.

Fold the sides of the lavash wrap over the filling and then roll it up from the bottom towards the top, tucking in the filling as you go. Ensure the wrap is tight enough to hold the ingredients in place but not too tight that it tears. Once rolled, you can slice it in half diagonally for easy handling.

For a deliciously crispy exterior, return the wrapped burrito to the skillet over medium heat. Cook for about 2 minutes on each side until golden brown and slightly crispy. Keep an eye on it to prevent burning, and enjoy the delightful contrast in textures in your Breakfast Veggie Wraps.