Prepare the potatoes: Place peeled and quartered potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.

While potatoes cook, dice the chicken meat into small pieces. Season with salt and pepper.

Heat 1 tablespoon of oil or butter in a pan over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. If using optional onion, add and cook until softened.

Add minced garlic to the pan and cook for 30 seconds until fragrant. If using optional mushrooms, add and cook until softened.

In a small bowl, whisk together the eggs, sour cream, half of the grated cheese, and diced tomato. Pour this mixture over the chicken in the pan. Stir gently and cook until the eggs are just set and creamy, about 2-3 minutes. Remove from heat.

Preheat your oven or a dry pan/griddle.

Drain the cooked potatoes and return them to the pot. Add warm milk, remaining grated cheese, 1 tablespoon of oil or butter, salt, and pepper. Mash until smooth and creamy.

Warm the tortillas briefly on the dry pan or in the oven until pliable.

Divide the creamy chicken and egg filling between the tortillas. Fold them into wraps or quesadilla shapes.

Add the breadcrumbs to the same pan used for chicken (no need to clean). Add the last tablespoon of oil if needed. Briefly toast breadcrumbs until golden brown.

Serve the Royal Chicken Tortilla Wraps immediately with the cheesy mashed potatoes on the side. Sprinkle the toasted breadcrumbs over the mash and garnish with fresh parsley or chives if desired.