Cook Potatoes: Bring a pot of salted water to a boil. Add diced potatoes and cook until tender, about 8–10 minutes. Drain well.

Prepare Chorizo Filling: In a nonstick skillet, heat olive oil over medium heat. Add chorizo and cook, breaking it into small pieces, until browned. Add cooked potatoes, onion powder, garlic powder, salt, and black pepper. Sauté for about 4 minutes.

Add Eggs and Cheese: Pour in beaten eggs and stir to combine with the chorizo mixture. Cook, stirring occasionally, until eggs are fully set. Stir in shredded cheddar and cook just until melted. Remove from heat.

Warm Tortillas: Warm tortilla wraps in a dry skillet or microwave for 15–30 seconds until soft and pliable.

Assemble Wraps: Spoon the chorizo-potato mixture onto each tortilla. Fold in the sides and roll tightly. Wrap in foil to keep warm if needed.

Serve: the wrap with halved grapefruit, and orange juice.