Chicken, sweet potato & scrambled egg wrap

recipe

• Step 1
  Preheat the oven to 200°C. Peel and cut the sweet potatoes into small cubes.
• Step 2
  On a sheet tray lined with parchment paper, add the sweet potatoes. Brush them with a drizzle of olive oil and spices of your choice - e.g., smoked paprika, Espelette pepper. Season with salt and pepper, and mix. Bake for 25 to 30 minutes at 200°C.
• Step 3
  Meanwhile, prepare the scrambled eggs. Crack the eggs into a bowl. Season with salt and pepper, and beat them. Add the grated cheddar cheese and mix again.
• Step 4
  Heat a drizzle of olive oil in a skillet over low heat. Add the eggs. Cook them, stirring gently with a spatula. The eggs should remain slightly runny, but not overcooked.
• Step 5
  Once golden brown and cooked through, remove the sweet potatoes from the oven.
• Step 6
  Fill the wrap with the scrambled eggs, followed by the chicken, spinach leaves, and roasted sweet potatoes. Add a drizzle of olive oil, if desired.
• Step 7
  Fold both edges of the wrap inward, then roll it up tightly. Cut it in half, if desired. It's ready!