Place a large skillet over medium heat and add one tablespoon of olive oil.
Once hot, season the cubed chicken with Kosher salt and black pepper and cook until golden brown; remove from the pan and set aside.
Add onion, garlic, bell pepper, and salt, and cook until tender.
In a medium bowl, whisk together the eggs and half and half.
Wipe out the same skillet and place it over medium heat. Add butter and melt it. When butter is just starting to foam, reduce heat to medium-low, and add beaten eggs.
Using a rubber spatula, occasionally stir until soft curds form. Season with salt and pepper to taste.
In the center of each tortilla, spread ¼ of chicken, layer ¼ of veggies, ¼ of scrambled eggs, ¼ cups of each cheese, and add tomato pieces, spinach, and avocado.
Fold in the two sides and roll up tightly. Serve with hot sauce.
