# 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
# Steps to Follow:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper in a bowl. Spread evenly on the prepared baking sheet.
03 - Roast sweet potatoes for 25 to 30 minutes, turning once halfway, until tender and caramelized. Set aside to cool slightly.
04 - Combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and pepper in a small bowl. Whisk until smooth and creamy.
05 - Heat tortillas in a dry skillet or microwave until pliable.
06 - Spread 2 tablespoons of sauce onto each tortilla. Layer with a portion of roasted sweet potatoes, pickle chips, shredded cabbage, spinach leaves, julienned carrot, and sliced red onion.
07 - Fold in the sides and roll wraps tightly. Slice in half if desired. Serve immediately or wrap in foil for later.
