Preheat oven to 250 degrees. Wrap stacked tortillas in foil. Bake until warmed, about 15 minutes. Meanwhile, trim stem end from lettuce, wash leaves and dry. Stack about 6 large leaves and cut crosswise into thin slices. You should have about 4 cups. Set aside. Reserve remaining lettuce for other use. Combine tomatoes, avocado, onion, cilantro, lemon juice, 2 tablespoons olive oil, jalapeno and salt to taste in medium bowl. Set aside. Break eggs into large bowl. Add 1/4 cup cold water, 1 teaspoon salt and black pepper to taste; whisk until frothy. Heat large nonstick skillet over medium heat. Add about 1 tablespoon olive oil and tilt pan to coat evenly. Add eggs all at once. Using heat-resistant rubber spatula, slowly stir eggs, adjusting heat, if necessary, until eggs are set, 3 to 5 minutes. Sprinkle eggs with shredded cheese, cover and remove pan from heat. To assemble tortillas, place handful (about 1/2 cup packed) lettuce on each warm tortilla. Add spoonful of scrambled egg, distributing in a stripe down center. Top with about 1/3 cup tomato mixture. Add spoonful of sour cream. Roll filling up in tortillas and arrange, seam-side down on platter. Cover with foil to keep warm while assembling remaining tortillas. Yields 4 (2-tortilla) servings. Comments: If you prefer, make it easier on yourself by setting out warm tortillas, lettuce, tomato salsa, cheese-topped scrambled eggs and sour cream in individual serving bowls and let everyone assemble their own. Recipe Source: St. Louis Post-Dispatch - 09-21-1998 By Marie Simmons Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com