Preheat the oven to 400°F (200°C).

Season the chicken strips with salt, pepper, and a teaspoon of organic onion powder. Place them on a baking sheet and bake for 20-25 minutes or until cooked through. Set aside.

Toss the chopped Yukon Gold potatoes in 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them on a separate baking sheet and roast for 20-25 minutes until golden and tender. Set aside.

In a bowl, whisk together the beaten eggs, low-sodium chicken broth, fire-roasted green chili peppers, and 2 teaspoons of organic onion powder.

Heat a skillet over medium heat and add 2 tablespoons of olive oil.

Sauté the chopped onion until translucent.

Pour the egg mixture into the skillet, stirring occasionally until the eggs are softly scrambled. Remove from heat.

Lay out the flour tortillas on a flat surface.

Distribute the scrambled eggs, roasted potatoes, baked chicken strips, and grated aged sharp cheddar cheese evenly among the tortillas.

Fold in the sides of each tortilla, then roll it up tightly, creating a burrito shape.

Heat a clean skillet over medium heat and lightly coat it with butter-flavored organic cooking spray.

Place the rolled burritos seam-side down onto the skillet and cook for 2-3 minutes on each side until golden brown and the cheese is melted.

Once cooked, transfer the burritos to serving plates.

Optionally, garnish with additional grated cheese, chopped cilantro, or a dollop of sour cream.