Prep all ingredients as listed.

Bring a pot of salted water to a boil. Add diced potatoes and cook until tender. Drain well and set aside.

Heat olive oil in a skillet over medium heat. Add ground chorizo and cook until browned, breaking it up as it cooks.

Add cooked potatoes, onion powder, garlic powder, salt, and black pepper. Cook briefly, stirring to combine and heat through.

Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Cook gently, stirring until eggs are set. Remove from heat.

Warm tortilla wraps in a dry skillet or microwave until soft and pliable.

Spoon the chorizo potato egg mixture onto the tortillas and roll into wraps.

Serve the chorizo potato breakfast wrap with pear slices topped with walnuts and cold milk.