1-First Step: Preheat your oven to 425 degrees F and wash and optionally peel the 2 medium sweet potatoes. Cut them into thin French fry shapes and place them on a baking sheet. Drizzle with the 1 tablespoon olive oil or oil of choice, and season with the 1/2 teaspoon granulated garlic, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly and roast for 20-25 minutes until browned and tender. Set aside once done to cool slightly.

2-Second Step: In a small jar, combine the 1/3 cup olive oil, 1/4 cup fresh lemon juice or apple cider vinegar, 1/4 cup Dijon mustard, 1 tablespoon stone ground mustard, 2 tablespoons honey or pure maple syrup, 1 clove garlic finely grated or minced, 1 teaspoon salt, and 1/2 teaspoon black pepper. Shake until emulsified, then taste and adjust seasonings if needed. This dressing adds a bright, tangy flavor that ties the wrap together.

3-Third Step: In a medium bowl, toss the 1-2 cups romaine lettuce or greens of choice with a few tablespoons of the honey mustard dressing. This step adds crunch and freshness, making your sweet potato hummus wrap even more appealing. The romaine lettuce provides a nice contrast to the soft textures of the other ingredients.

4-Fourth Step: Heat the 4-6 large tortillas if desired, then lay them flat and spread about 2 tablespoons of hummus in the center of each. Top with avocado slices, the roasted sweet potatoes, and the honey mustard-coated greens. For more inspiration on complementary recipes, try this harvest bowl recipe that pairs well with wraps.

5-Fifth Step: Fold the sides in and roll each wrap tightly, then optionally heat in a pan briefly to seal. Cut in half and serve, with extra dressing for dipping. The total preparation time is 15 minutes prep and 25 minutes cooking, making it a quick option for any meal. This step-by-step approach ensures your sweet potato hummus wrap is delicious and well-assembled.