Steps
1. In a small bowl, whisk the egg with a pinch of salt and pepper.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add the spinach to the skillet and sauté until wilted, about 1 minute.
4. Pour the whisked egg into the skillet and scramble with the spinach until fully cooked, about 2-3 minutes.
5. While the eggs are cooking, slice the avocado.
6. Place the whole wheat tortilla on a plate, add the scrambled eggs and spinach mixture in the center, then top with sliced avocado.
7. Roll the tortilla tightly to form a wrap, and slice in half if desired.
8. Serve immediately, optionally drizzled with hot sauce or salsa.