1.Whisk eggs and egg whites in a medium bowl until combined; season.
2.Heat a medium non-stick frying pan; cook wraps, one at a time, on high heat, for 1 minute or until warm. Transfer to a plate; cover with foil to keep warm.
3.Add egg mixture to same heated pan; cook, stirring occasionally, for 2 minutes or until mixture is lightly scrambled and just set.
4.Spoon scrambled eggs over wraps; top with ricotta, salmon and spinach. Roll wrap to enclose filling. Serve immediately with lemon.
Replace the salmon with bacon, trimmed of fat, or shaved ham, if you like. Add some fresh herbs such as chives or basil.Note