Preheat oven to 220°C (425°F).

Toss diced potatoes with olive oil, salt, Italian herbs, onion powder, garlic powder, chilli powder, and smoked paprika. Spread on a baking tray in a single layer.

Roast for 25–35 minutes until golden and crisp, shaking halfway.

While potatoes roast, heat a large pan over medium-high heat.

Sauté diced onion until translucent. Add garlic and cook for 30 seconds.

Add extra-lean beef mince to the pan, browning in batches if needed. Season with a pinch of salt and stir in Worcestershire sauce and tomato paste. Simmer for 6–8 minutes until thickened and glossy.

In a separate non-stick pan, whisk eggs (and blended cottage cheese or egg whites if using). Cook over medium-low heat, stirring gently until softly scrambled. Remove before fully set.

Warm tortillas briefly on a dry pan or in a microwave for 10–15 seconds.

Divide beef, potatoes, and eggs evenly among 10 wraps. Add a small spoonful of sriracha mayo to each.

Fold ends and roll tightly.

To freeze: wrap each burrito tightly in parchment and foil, label with the date, and freeze up to 3 months.