Preheat and prep the oven: Heat the oven to 425°F (220°C). A high roasting temperature caramelizes the sugars in the sweet potato quickly, creating a crisp exterior and tender interior without drying them out.

Cut and season the sweet potato wedges: If you prefer, peel the sweet potatoes; leaving the skin on adds texture and nutrients. Cut each potato into evenly sized wedges (about 8–10 wedges per potato) so they roast at the same rate. Toss the wedges in a large bowl with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder (optional), 3/4 tsp kosher salt and 1/2 tsp black pepper. Seasoning ahead ensures each wedge is flavorful and the paprika blooms in the oil for a smoky note.

Arrange and roast the wedges: Spread the wedges in a single layer on a rimmed baking sheet (lined with parchment for easy cleanup) with the cut sides down where possible — contact with the hot sheet promotes browning. Roast 25–30 minutes, turning once halfway through, until edges are deeply caramelized and centers are tender. Turning once prevents steaming and helps even color.

Prepare the greens and avocado while the potatoes roast: Wash and spin-dry the romaine or mixed lettuce so it stays crisp; dressing or moisture in the wrap will make limp leaves if they’re wet. Quarter the avocado and keep the unused quarter lightly wrapped in the fridge to prevent browning. Right before assembling, slice each used quarter lengthwise into thin slices — slicing just before assembly keeps avocado from oxidizing too quickly.

Warm the tortillas: Warming tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrapping in foil and placing in the hot oven for 5 minutes makes them pliable and less likely to crack when you roll. Warm tortillas also improve flavor and texture.

Assemble the hummus base: Spread about 1 tablespoon hummus on each warmed tortilla, leaving a 1-inch border. Hummus acts as a flavor bridge and a mild fat that helps keep the wrap moist and cohesive.

Layer the fillings: On each tortilla, place a small handful of torn romaine (about 1 cup loosely packed), then 3 oz (by weight) of sliced turkey breast, followed by the sliced quarter avocado. Season lightly with salt and freshly ground black pepper. Layering in this order keeps the moist ingredients (avocado) away from the tortilla for a drier wrap edge and let the crunch of lettuce sit against the turkey for texture contrast.

Roll the wraps tightly: Fold the bottom edge up over the fillings, fold both sides in, then continue rolling away from you to form a tight cylinder. Tight rolling compresses the ingredients slightly so the wrap holds together when cut. If serving later, wrap each in parchment or foil to maintain shape.

Finish and plate: Slice each wrap in half on the bias for a restaurant presentation. Divide the roasted sweet potato wedges among plates (about 200 g potato per person before trimming) and sprinkle an extra pinch of smoked paprika or flaky sea salt over the potatoes for finishing brightness.

Serve promptly: Serve warm wedges alongside the wraps so you get the contrast of hot, caramelized potatoes and the cool, creamy avocado in the wrap.