In medium bowl, whisk together eggs, 1 tbsp water, 1/2 tsp salt and 1/2 tsp pepper.
In large skillet set over medium heat, add oil. Pour in eggs mixture and cook, stirring frequently, for 3 to 5 minutes or until eggs are set and soft curds have formed.
Meanwhile, warm tortillas according to package directions.
In blender, combine lemon juice, tahini paste, 2 tbsp water, chives, dill, mustard, garlic, remaining salt and remaining pepper until smooth.
Spoon scrambled eggs mixture down center of each tortilla, dividing evenly. Top evenly with kale, cheese, avocado, tomatoes and cucumber. Drizzle with tahini ranch dressing.
Tip: Substitute kale with spinach or arugula if preferred.