Sweet Potato and Ginger Wraps

Ingredients

• Salt and pepper (to taste)
• Lemon juice (1 tablespoon)
• Olive oil (2 tablespoons)
• Whole wheat tortillas (4)
• Spinach leaves (2 cups)
• Red onion (1/2, thinly sliced)
• Red bell pepper (1, thinly sliced)
• Garlic (2 cloves, minced)
• Ginger (1 tablespoon, grated)
• Sweet potatoes (2 medium, peeled and thinly sliced)

Instructions

1. Preheat the oven to 400°F.
2. Place the sweet potato slices on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20 minutes, or until the sweet potatoes are tender.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the ginger and garlic and cook for 1 minute, until fragrant.
4. Add the red bell pepper and red onion to the skillet and cook for 5 minutes, until softened.
5. Add the spinach leaves and cook for another 2 minutes, until wilted.
6. Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
7. Warm the whole wheat tortillas in a dry skillet or microwave.
8. Divide the roasted sweet potato slices and the vegetable mixture evenly among the tortillas.
9. Roll up the tortillas tightly, tucking in the sides as you go.
10. Slice the wraps in half and serve.