1. Prepare the spread by combining the tomato paste, cream cheese, and oil in a microwave-safe bowl. Microwave for about two minutes, stirring every 30 seconds or so, until the cream cheese has melted and ingredients are well combined. Season with salt and pepper.
2. Spread about two tablespoons sauce onto the center of each wrap. Set aside. (You should have some extra sauce for dipping.)
3. Grease a large frying pan with butter or cooking spray and place over medium heat. Once the butter is sizzling, add the eggs and cheese, and scramble until cooked through but still moist and a bit runny. Sprinkle lightly with salt. Divide the eggs among the four wraps, placing the mixture down the middle. Top with guacamole and jalapeño slices.
4. Add another teaspoon of butter to the frying pan and melt over medium heat. Fold up the wraps blintz style and return to the frying pan one at a time, seam side down. Brown slightly and flip over to toast the other side as well. Remove from frying pan and slice wrap on a diagonal. Serve immediately with extra sauce for dipping.
You can easily use store-bought guacamole in the tortillas, but here’s an easy homemade version that works really
well: Simply combine two mashed avocados with some diced red onion, a handful of halved grape tomatoes, a spoonful of mayo, a squirt of lime juice, and some salt.