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Cook the diced onion in a large pan over medium heat until softened.
Add the beef mince, break it up with a spoon and season with the spices. Cook until browned.
Stir through the garlic and Worcestershire sauce, then cook until the beef is fully cooked.
Add the tomato paste, mix well and set aside.
In a bowl, whisk the eggs, egg whites and salt until combined.
Melt the butter in a separate pan over low to medium heat. Add the egg mixture and gently stir and fold until fluffy. Set aside.
Add a portion of the beef and scrambled eggs to each warm tortilla. Drizzle with Sriracha mayo (optional) sprinkle with chives and roll tightly.
Sprinkle grated cheddar cheese into a clean pan over low heat and immediately place a burrito seam-side down on top.
Cook for 2 to 4 minutes until the cheese is golden and crispy fully sealing the burrito. Repeat with the remaining burritos.
Wrap each burrito individually in foil and store in the fridge or freezer.