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.

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.

Prepare the Matcha Latte: While the tortillas are heating, heat the milk for the matcha latte to your desired temperature. Heat the water to 175ºF (80ºC). Mix the matcha powder and hot water until smooth using a milk frother or your preferred method. Pour the matcha mixture into the milk. Add sugar to taste. Mix using a milk frother until combined and frothy. Add ice to your glasses and pour the matcha latte over the ice.

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

Serve: Serve the chorizo potato wrap with the clementine and iced matcha latte on the side. Enjoy!