Prepare all ingredients as described above.
Bring a pot of salted water to a boil. Add the diced potato and cook until tender, about 10–12 minutes. Drain and set aside.
In a non-stick skillet, heat olive oil over medium heat. Add chorizo and cook, breaking it up, until browned and cooked through.
Stir in cooked potato, onion powder, garlic powder, salt, and black pepper. Sauté for 4 minutes.
Reduce heat to low, add beaten eggs and cheddar cheese, and cook until the eggs are fully set. Remove from heat.
Warm tortillas in a dry skillet or microwave until soft and pliable.
Spoon the chorizo-potato-egg mixture into each tortilla. Fold the sides and roll tightly into wraps. Cover with foil to keep warm.
Serve wraps with melon balls and cold orange juice.