Heat 2 tbsp. olive oil in large pan set over high heat. Cook cauliflower rice for 3 to 5 minutes or until tender. Set aside.
Beat together eggs, salt and pepper. Heat remaining oil in skillet set over medium heat. Cook eggs, stirring frequently, for about 5 minutes or until set and soft curds have formed.
Spoon cauliflower rice evenly down the center of each tortilla, leaving a 1-inch border at both ends. Top with eggs, pico de gallo, avocado and cheese. Fold up bottom of each tortilla over filling, then fold in sides and starting from bottom, roll up tightly.