Preheat oven to 200° C. Drape each wrap over 3 wires of an oven rack. Bake for about 8 minutes or until crisp.
Heat a splash of oil in a frying pan on high, fry the mushrooms and tomatoes for about 8 minutes or until cooked. Add garlic and fry for 1 minute. Season with salt and pepper. Keep aside.
Wipe the pan clean and heat another splash of oil on medium low. Whisk together the eggs with a pinch of salt. Add to the pan and use a rubber spatula or wooden spoon to scrape the eggs across the pan for about 3 minutes or until mostly set and soft curds have formed. Take off the heat.
Fill the tacos with the eggs, mushroom mixture, baked beans, avocado and extra chives.
