Sweet Potato and Chicken Wraps

1.Preheat the oven to 425°F (220°C).

2.In a bowl, toss the sweet potato cubes with olive oil, smoked paprika, salt, and black pepper until evenly coated.

3.Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

4.Roast in the preheated oven for 10 minutes, stirring halfway through, until tender and lightly caramelized.

5.While the sweet potatoes roast, prepare the yogurt sauce by combining Greek yogurt, lemon juice, minced garlic, salt, and black pepper in a small bowl. Mix well and set aside.

6.Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and heat in the oven for 5 minutes.

7.To assemble each wrap, lay a tortilla flat and spread about 2 tablespoons of the yogurt sauce down the center.

8.Add a handful of baby spinach leaves, then evenly distribute the roasted sweet potatoes and shredded rotisserie chicken on top.

9.Sprinkle with chopped fresh cilantro if desired.

10.Fold the sides of the tortilla over the filling and roll tightly to enclose the ingredients.

11.Serve immediately, optionally slicing each wrap in half for easier eating.