1. In a bowl, whisk the eggs with a pinch of salt, pepper, and optional turmeric.
2. Heat a non-stick skillet over medium heat. Add the bell peppers and sauté for about 2 minutes.
3. Pour the whisked eggs into the pan, stirring occasionally until fully cooked.
4. Add the boiled spinach and cook until wilted, about 1 minute.
5. Warm the wrap in a dry skillet or microwave.
6. Lay the roti on a flat surface. Spread the avocado slices, then top with the scrambled eggs, peppers, spinach, and cheese.
7. Roll the wrap tightly to form a wrap. Slice in half and serve.