1. Make mushroom scrambled eggs by beating eggs together with salt, then cook in a non-stick pan over medium low heat. Stir often until you get a soft scramble. Add in mushrooms and allow to warm through. Turn off fire and mix in chives. Set aside.

2. Spread a thin layer of mayonnaise on tortilla and toast on a pan on medium low heat, mayonnaise side up. On a quarter of the wrap add lettuce and tomato. On the next quarter, add mushroom scrambled eggs. On the third quarter, add a fan of thinly sliced avocados. On the final quarter, add diced chicken with some salt to taste. Fold tortilla in half, then half again. Continue toasting both sides of tortilla on the pan until lightly browned.

3. Serve immediately with some hot sauce.