Heat oil in a nonstick pan on medium heat. Add, diced onion, chicken sausage and spinach. Saute for 2 - 3 minutes until spinach is wilted.
Pour the eggs into the pan. Using a rubber spatula continuously fold the eggs in the pan until they are firm up and are no longer runny but still moist; mix in the tomatoes and cheese. Season with salt and pepper.
In the meantime, in a nonstick pan on low heat, warm the wraps on both sides for 1 -2 minutes.
Spoon the eggs onto the wrap, fold in the ends and roll up. Cut in half and serve with sliced pineapple.