The night before, combine almond milk and chia seeds in a mason jar. Shake well, let sit for 5 minutes, then shake again. Refrigerate overnight. In the morning, finish the chia seed pudding. Add flax seed, maple syrup (or honey), and cinnamon. Stir or shake until combined. Top with berries and set aside.

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. Add the spinach, saute until wilted.

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.

Portion the chorizo potato egg mixture onto the tortillas and roll into wraps. Cut in half.

Place pineapple and cherries into bowls.

Serve the wrap alongside the pineapple and cherry bowl, chia seed pudding, and coffee.