Cook Potatoes: Bring a pot of salted water to a boil. Add the diced potatoes and cook until tender (a fork should slide in and out easily). Drain well.

While the potatoes are cooking, prepare the coffee for the iced latte using your preferred method and refrigerate to cool.

Prepare Chorizo Filling: Heat olive oil in a non-stick pan over medium heat. Sauté the chorizo, breaking it into small pieces until browned. Add the cooked potatoes, onion powder, and garlic powder. Season with salt and black pepper. Sauté for about 4 minutes. Stir in eggs and cheese. Cook until eggs are set. Remove from heat.

Warm Tortillas: Heat the tortillas in a skillet or microwave until pliable.

Assemble Wraps: Assemble the wraps. Place the egg and chorizo mixture in the center of each tortilla. Fold the sides over the filling, then roll tightly.

Make the Salted Honey Iced Latte: Heat milk and honey in a small saucepan over low heat until the honey dissolves. Remove from heat and stir into the coffee. Add ice and sprinkle with sea salt.

Serve: Serve the chorizo potato wrap with grapefruit and salted honey iced latte on the side. Enjoy!