Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
Grate the zucchini and place it into a sieve or clean tea towel.
Squeeze out as much moisture as possible to help the wraps hold together.
Transfer the zucchini to a mixing bowl.
Add the egg, garlic, olive oil, thyme, salt, and pepper.
Mix well before stirring in the potato starch and rice flour.
Divide the mixture into four equal portions on the prepared baking tray.
Spread each portion into a thin circle approximately 15cm (6 inches) wide.
Bake for 15 minutes until lightly golden and set.
Heat the remaining olive oil in a non-stick frying pan over medium heat.
Add the whisked eggs and scramble gently until softly cooked.
Remove from the heat immediately to prevent overcooking.
Top each zucchini wrap with scrambled eggs and smoked salmon.
Sprinkle over the fresh chives.
Fold the sides of the wraps around the filling and serve immediately.