Spicy Guava Turkey Wraps with Roasted Veggies

1Preheat the oven to 400°F (200°C).

2In a large bowl, toss the Brussels sprouts (1 cup), sweet potatoes (2 medium), eggplant (1 medium), and potatoes (2 medium) with olive oil, salt, pepper, turmeric (1 teaspoon), and paprika (1 teaspoon). Spread them out on a baking sheet and roast for 25-30 minutes until tender and golden, stirring halfway through.

3While the vegetables are roasting, prepare the rice (1 cup) according to package instructions. Set aside once cooked.

4In a skillet over medium heat, add a little oil and sauté the onions and garlic (4 cloves) until translucent. Add the sliced jalapeños (2) and cook for another 2-3 minutes. Stir in the diced tomatoes (2) and cook until softened. Remove from heat and set aside.

5In a separate bowl, mix the mayonnaise (½ cup) with a pinch of salt and pepper. You can add a little more paprika (1 teaspoon) for extra flavor if desired.

6To assemble the wraps, lay a tortilla flat and spread a layer of the mayonnaise (½ cup) mixture over it. Add a layer of spinach (2 cups), followed by the roasted vegetables, sautéed onion (1) mixture, guava (1 cup), salami, and turkey slices. Top with shredded cabbage (½ head) and a spoonful of cooked rice (1 cup).

7Roll the tortilla tightly, tucking in the sides as you go to secure the filling. Repeat with the remaining tortillas (4 large) and filling ingredients.

8Slice each wrap in half and serve immediately, or wrap in foil for a delicious on-the-go meal.