In a bowl, crack the egg and mix well with a fork. Stir in chives, and season with salt and pepper as desired.
Heat an eight-inch skillet over medium heat and lightly coat with 1 tablespoon olive oil. Pour egg mixture onto the hot pan and tilt to spread the egg into a large circle. Let it cook for about 30 seconds, then carefully flip with a spatula and cook for another 30 seconds. Remove from pan and repeat process to make another. Set wraps aside.
Warm 2 tablespoons olive oil in the same skillet over medium heat. Add the diced onion, sweet potato cubes, salt, cumin, and chili powder and cook, stirring frequently until veggies have softened, about 20 minutes. If necessary, add a few tablespoons of water to help steam the potato. Add the black beans and cook another five minutes.
To serve, divide the sweet potato black bean mixture and add to the egg wraps. Top with sliced avocado and salsa and fold like a burrito.