Lay two chickpea wraps on each plate so they're overlapping slightly.
Heat a wide frying pan to high, add half the butter, the smoked paprika and tomato purée and fry over a medium heat for one minute before stirring in the beans. Heat through for two to three minutes, then season with salt and pepper to taste and divide among the chickpea wraps. Lay the sliced avocado on top.
Wipe the pan clean with kitchen paper and melt the remaining butter. When the butter has melted, crack in the eggs and cook over a medium-high heat for three to four minutes until the whites are becoming crisp around the edges but the yolks are still runny. Season with salt and pepper to taste, then add an egg to each of the wraps and drizzle over the salsa. Serve sprinkled with the fresh coriander and chilli.