1.Mash avocado, juice and half the rind roughly in a small bowl with a fork. Season with pepper.
2.Combine kidney beans, tomato, onion, chilli, coriander leaves and remaining rind in a small bowl. Season with black pepper.
3.Whisk eggs, egg whites, milk and chopped coriander in a small bowl until combined.
4.Heat oil in a medium non-stick frying pan over medium-low heat; cook egg mixture, stirring gently, for 2 minutes or until just set.
5.Place two wraps together. Spread wrap with half the avocado mixture; top with half the bean mixture and half the scrambled egg. Roll up to form a wrap; cut in half. Repeat with remaining wraps.
We used two mountain bread wraps for each serve, this helps the wrap stay together as one wrap tends to be fragile.
For a milder spice, remove the chilli seeds or omit the chilli altogether.
For a quick and easy work lunch, wrap in baking paper and foil and keep in the fridge. When ready to eat remove foil and reheat wrap in a sandwich press.