For the Pico de Gallo: Place tomato, red onion, garlic, cilantro, and lime juice in a bowl and stir to combine. Season with salt to taste and set aside until ready to serve.
Heat the oil in a non-stick pan over medium heat.
Add the chicken sausage and brown for 3 to 4 minutes. Add the eggs to the pan and move them around the pan with a rubber spatula until they are no longer runny but still moist, not dried out. Season with salt and pepper.
Layer the eggs and cheese on the tortilla. Fold in the ends and roll tightly.
In a non-stick pan over medium heat, place the burrito seam side down for 2 minutes until golden brown. Turn the burrito over for another 2 minutes until the top is golden brown.
Cut in half and spoon the Pico de Gallo over the top with jalapeno slices (optional). Serve with apple slices on the side.