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Add all your creamy chipotle maple sauce ingredients to a blender and blend until smooth. Transfer to the fridge to cool.
Add your bacon to an aluminum foil-lined baking sheet and bake at 400°F for 15-18 minutes, or until crispy. Set to the side.
Preheat a pan to 3/10. Add 300g Egg Beaters. Slowly scramble. Once done, season with sea salt, and black pepper.
Bring the heat up to 5/10 heat. Add your ground chicken sausage and cook, breaking it into small pieces as it cooks.
Add your remaining 100g Egg Beaters to a shallow plate. Working one at a time, dip a rice paper wrap into the Egg Beaters, coating both sides.
Lay 1 slice of bacon in the center. Layer 1/12 of your scrambled eggs, chicken sausage, and cheddar cheese on top of the bacon. Fold in the sides and tightly roll to close. Then repeat the dipping and filling process with the remaining wraps.
Lightly spray your dippers with cooking spray and top with everything bagel seasoning. Air fry at 400°F for 3-5 minutes or until golden and crispy.
Serve with 32g of your creamy chipotle maple sauce. Then enjoy!