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In a small bowl, beat 2 eggs, salt, freshly ground pepper and 1 to 2 tablespoons finely chopped vegetables until well combined.
Liberally spray a large non-stick pan with oil spray and warm over medium heat. Allow to heat up for 1 minute.
Add egg mixture and gently tilt pan to swirl so it creates an even layer. It should completely coat bottom of the pan and start to cook instantly.
Using a rubber spatula gently loosen any egg that gets stuck to the side. The omelet should move freely from the pan with very little effort before flipping.
Allow to cook on the first side until set with a little moisture remaining on the surface. This takes about 2 minutes.
Using a spatula, gently tilt the pan to the side so the wrap starts to slide. Place the rubber spatula underneath about ⅓ of the wrap to support it and flip.
Cook for about 30 seconds on the remaining side.
Slide the cooked wrap onto parchment paper.
Make the Sriracha-mayo by combining mayo and sriracha in a small bowl.
Add the Sriracha-mayo (or other spread), turkey, cheese, spinach, avocado, and tomato.
Wrap like a burrito and enjoy!