Soften the Dates and Chia Seeds for the Hot Chocolate: Pour ½ cup of the milk into a cup along with pitted dates and chia seeds. Cover and let sit for 30 minutes.

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.

Assemble Wraps: Place the egg and chorizo mixture in the center of each tortilla. Fold the sides over the filling, then roll tightly. Cover with foil to keep warm while you finish the hot chocolate.

Blend the Hot Chocolate: In a blender, add the date, chia seed milk mixture with the remaining ingredients. Blend until smooth.

Heat the Hot Chocolate: Pour the hot chocolate into a small saucepan and heat until warm. Do not bring to a simmer as it can destroy the lucuma and maca nutrients.

Serve: Serve the chorizo potato wrap with the grapefruit and hot chocolate on the side. Enjoy!