Brew the coffee and refrigerate to cool.

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.

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.

Heat the tortillas in a skillet or microwave until pliable.

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

Heat milk and honey in a small saucepan over low heat until the honey dissolves. Remove from heat and combine with cold coffee. Pour over ice and sprinkle with sea salt.

Serve: Plate the wraps with clementine segments and serve with the salted honey iced latte.