Place your wrap down onto a flat surface like a cutting board.
Spread the goat cheese over the middle of the wrap.
Place the ribboned spinach in a bowl and squeeze the lemon juice over it. Give the spinach a quick toss with your fingers to distribute the lemon juice.
Heat the avocado oil over medium-high heat in a small frying pan.
Crack your eggs over a small bowl and separate the whites from the yolks. (See notes below for how to separate egg whites.)
Give the whites a quick whisk with a fork and transfer them to the frying pan. Cook for about 2 minutes, or until the bottom of the eggs are cooked enough to lift up with the edge of a spatula, then tip your pan and using a spatula, carefully flip half of the egg over itself. Let it cook for another 30 seconds or so, and then carefully flip the egg. Let it cook for another minute, or until the egg whites are fully cooked/no longer runny.
Transfer the cooked egg whites to the wrap, placing just left of center. Then place the smoked salmon along the side of it, in the center, and then add the lemony spinach along the right side of the salmon.
If you're using a seasoning, sprinkle it over the egg whites, salmon, and spinach.
To close the wrap, carefully fold the sides over toward the center. With your thumbs, fold the bottom of the wrap over and start rolling the wrap forward, slowly and carefully, making sure the ingredients stay snug inside the wrap. (Want a video? Check this one out.) Once the wrap is fully rolled, cut it in half and gobble it up.