# What you'll need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Pickle Chips
07 - 1 cup dill pickle chips, well-drained
→ Fresh Vegetables
08 - 1 cup shredded red cabbage
09 - 1 cup baby spinach leaves
10 - 1 small carrot, julienned
11 - 1/4 small red onion, thinly sliced
→ Creamy Dill Sauce
12 - 1/2 cup Greek yogurt or dairy-free alternative
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon fresh lemon juice
16 - 1 tablespoon chopped fresh dill
17 - Salt and pepper, to taste
→ Wraps
18 - 4 large flour tortillas or whole wheat wraps
# Method:
01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and black pepper in a bowl. Distribute evenly on the prepared baking sheet.
03 - Roast in the oven for 25 to 30 minutes, turning once, until the cubes are tender and caramelized. Remove and allow to cool slightly.
04 - Whisk Greek yogurt, mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and pepper in a small bowl until smooth.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Spread 2 tablespoons of sauce over each tortilla. Top with equal portions of roasted sweet potatoes, dill pickle chips, shredded cabbage, spinach, carrot, and red onion.
07 - Fold in the sides and roll the wrap tightly. Slice in half if desired. Serve at once or wrap in foil for lunch on the go.
