Sweet Potato and Ginger Wraps

Ingredients

• Sweet potatoes (2 medium, peeled and sliced)
• Olive oil (2 tablespoons, divided)
• Salt (to taste)
• Black pepper (to taste)
• Lemon juice (1 tablespoon)
• Whole wheat tortillas (4 large)
• Fresh spinach leaves (2 cups)
• Red onion (1 small, thinly sliced)
• Red bell pepper (1, thinly sliced)
• Garlic (2 cloves, minced)
• Fresh ginger (1 tablespoon, grated)

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, arrange the sweet potato slices in a single layer, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20 minutes, or until the sweet potatoes are tender and slightly caramelized.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1 minute until fragrant.
4. Add the sliced red bell pepper and red onion to the skillet, cooking for about 5 minutes, or until they are softened.
5. Stir in the spinach leaves, cooking until just wilted, about 2 minutes.
6. Remove the skillet from heat, and stir in the lemon juice. Adjust seasoning with salt and pepper to taste.
7. Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
8. To assemble, 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 to form wraps.
10. Slice the wraps in half and serve immediately, or wrap them in foil for a portable meal.