Preheat oven to 425° F. Place two corn tortillas on a baking sheet and spray each side with cooking spray. Place the baking sheet in the preheated oven for 7 to 10 minutes, until they are hard (like tortilla chips). Remove them from the oven and set them aside.
Add 1 tablespoon of olive oil to a medium non-stick pan over medium high heat. When the oil is shimmery (about 1 minute), add the kimchi. Cook the kimchi until it begins to soften, about 3 minutes.
Add gochujang and maple syrup and continue to cook until the kimchi is thick and saucy, about 3 minutes. Set aside.
Make the omelet by adding 1 teaspoon of olive oil to a round nonstick pan over medium heat. Pour the JUSTEgg into the pan and let it cook, using wooden chopsticks or a non-metallic spatula to stir the liquid over the heat (to make sure it all cooks before you flip it). After about 2 minutes, flip it with a spatula and cook for another 2 minutes.
Cut the omelet into two round pieces, each with a diameter of about 2 1/2 inches. Set it aside.
Place a large flour tortilla on a flat surface. Add 1/4 cup of rice. Add 1/4 the avocado, smashing it a little so you can spread it over the rice. Add one of the baked corn tortillas.
Add one of the round omelet pieces, top it with 1/2 of the kimchi, and add 2 tablespoons of the Kimchi Cheese Sauce.
Top everything with one of the small flour tortillas. Then, begin folding the bottom larger tortilla over the top one, rotating everything as you go (see video).
Place a small plate over the top and flip right side up.
Add remaining oil to a small non-stick pan over medium high heat. When the oil is shimmery (about 1 minute), add the tortilla wrap (folded side down) and cook until brown (about 1 minute). Flip and repeat.
Serve with salsa, more Kimchi Cheese Sauce, or as is! It's so good!!!