For the salsa: Place tomato, half of the red onion, garlic, cilantro, and lime juice in a blender or food processor. Blend until smooth. Season with salt to taste and set aside until ready to serve.
Heat the oil in a non-stick pan over medium heat. Add the chicken sausage and remaining onion, saute until the chicken sausage is browned nicely. Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
Layer the eggs on the tortilla. Fold in the ends and roll tightly.
Cut in half and serve with salsa, chips, and pickle.