To make spinach-egg wraps, in blender, place 1 cup spinach and 2 eggs and blend until completely smooth.

In large skillet on medium heat, add 1 Tbsp avocado oil. Pour in half of spinach and egg mixture and cook for 3 to 4 minutes, until bubbles form. Gently flip over, as you would a crepe, and cook for an additional 2 to 3 minutes. Remove from pan and set aside to cool while preparing filling.

For filling, in large skillet, heat 1 Tbsp avocado oil on medium-high heat. Add diced squash in single layer with cumin, coriander, and shallot. Sauté, stirring occasionally, until crispy, caramelized, and tender, about 5 to 10 minutes per side. Remove squash from pan and set aside.

While pan is still hot, add remaining 1 tsp avocado oil, if needed, and remaining eggs; scramble for 3 to 4 minutes, or until desired doneness.

For yogurt sauce, in small bowl, whisk turmeric, yogurt, lemon juice, garlic, and chives and season with salt and pepper, to taste.

To assemble wraps, top the spinach-egg crepe wraps with extra spinach, your scrambled eggs, caramelized butternut squash, and any optional toppings.

Carefully roll up wraps, cut in half, and serve immediately with yogurt sauce.