Combine eggs and ricotta cheese in a mixing bowl. Whisk together until creamy.
In a 10-inch non-stick frying pan, add butter and cook prosciutto until it starts to crisp. Add egg mixture, half of the diced tomatoes and half of the chopped basil. Cook eggs until they are fluffy. Season with salt and pepper. Lower the heat, add mozzarella cheese and then cover to melt the cheese.
Tomato Basil Salsa: Combine oil, garlic, onion, remaining tomatoes and basil in a mixing bowl and stir. Season with salt and pepper.
Warm the tortilla shells in microwave or oven. Add egg mixture to shells and top with avocado slices. Fold the ends over and roll to close the wrap. Cut in half and serve with tomato basil salsa.
Add our Galbani® Sliced Fresh Mozzarella to the wrap for an added twist.