Spoon guacamole into a fine mesh sieve and push through into a small bowl. This will make the guacamole very smooth. Whisk in heavy cream.
In a medium mixing bowl, whisk together the eggs and half-and-half. Season with salt and pepper, to taste.
In a large frying pan over medium heat, melt the butter. Add Canadian bacon and cook until heated through. Pour in egg mixture, stirring often to create fluffy scrambled eggs. Remove from heat the moment eggs are done cooking.
Heat the tortillas on paper towels in the microwave for 10 seconds.
Divide egg mixture among the tortillas and roll up. Spoon guacamole cream on top and garnish with chopped chives.
Recipe courtesy of Sandra Lee