In a small bowl, whisk egg and egg whites.
In a medium skillet, heat coconut butter over medium heat.
Add leek and garlic to the skillet, and sauté for 1 minute.
Add bell peppers, mushrooms, and broccoli to the skillet, and cook for 2 to 3 minutes.
Add eggs to the skillet, and stir until cooked through.
Double up romaine leaves and spread with salsa. Top with avocado. Wrap egg mixture in romaine lettuce leaves.
If using coconut wraps, warm in the microwave for 20 seconds. Spread each wrap with 1 tablespoon of salsa, divide egg mixture, and top with sliced avocado. Roll up and serve immediately.