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Bring 1 cup water to a boil in medium saucepan. Stir in bulgur and simmer, covered, until nearly tender, 9 minutes. Remove from heat and let sit, covered, 3 minutes, then fluff with fork.
Meanwhile, in food processor, pulse eggs, 3 tablespoons water, and ¼ teaspoon salt to combine. Stir in bias-cut chives. Transfer to bowl, then clean food processor.
Heat 10-inch nonstick pan on medium-low. Spray lightly with nonstick spray and add one-fourth of egg mixture (about ⅓ cup), swirling to coat surface. Cook, undisturbed, until bottom just barely turns golden brown and top is set, 3 to 4 minutes. Release edges with spatula; then, using fingers, carefully grab edges and flip wrap. Cook 10 seconds. Transfer to wire rack and repeat with remaining egg mixture to make 3 more wraps.
In food processor, pulse spinach, parsley, cumin, and remaining ⅓ cup chives to finely chop. Add almonds, oil, and ½ teaspoon salt and pulse to finely chop nuts. Fold into bulgur.
Lay egg wraps on work surface, pretty side down, and spread each bottom half with hummus. Top with bulgur (about ½ cup per wrap; you will have some left over), pressing to adhere, and then with tomato. Fold over top half of wrap. Fold once more to create a quarter-fold, then serve.