Balanced Chickpea and Roasted Vegetable Wrap

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

On the prepared baking sheet, toss the diced sweet potato and rinsed chickpeas with 1.5 tablespoons of olive oil, ground cumin, smoked paprika, half of the salt, and half of the black pepper until evenly coated.

Spread the mixture into a single layer and roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are slightly crisp.

While the vegetables are roasting, prepare the yogurt sauce. In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, remaining olive oil, and the remaining salt and black pepper.

Warm the whole-wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

To assemble, lay each tortilla flat. Spread a generous spoonful of the lemon-yogurt sauce down the center of each wrap, top with a handful of fresh baby spinach, and add the warm roasted sweet potato and chickpea mixture.

Fold in the sides of the tortilla and roll tightly from the bottom up. Cut in half diagonally and serve immediately.