Preheat and prepare: Preheat your oven to 220°C (425°F). Line two large baking trays with parchment paper or a light coat of oil. A hot oven creates steam quickly and encourages the sweet potatoes to blister and caramelize rather than steam—this gives crispier edges.

Cut the sweet potatoes into fries: Wash and (optionally) peel the sweet potatoes. Cut into even sticks about 10–12 mm thick so they cook uniformly. Uniform size ensures even roasting; thicker pieces take longer and thinner will burn.

Toss fries with oil and spices: In a large bowl, combine the sweet potato sticks with 4 tbsp olive oil, 1 tsp sweet paprika, 1 tsp salt, ½ tsp freshly ground black pepper and ½ tsp garlic powder (optional). Toss until evenly coated. The oil helps the surface dehydrate and brown; the paprika gives a smoky-sweet flavor and beautiful color.

Arrange and space the fries: Spread the fries in a single layer across the prepared trays with a little space between pieces (don’t overcrowd). Overcrowding traps steam and prevents crisping.

Bake to golden and crisp: Roast on the middle racks for 25–30 minutes, turning once halfway through. Check at 20 minutes and again at 25 — ovens vary. The first high-heat blast cooks the exterior and begins caramelizing sugars; turning ensures all sides get color.

Warm the tortillas: While the fries roast, warm the tortillas. Do this just before assembling — 15–30 seconds per side in a dry skillet over medium heat or 20 seconds in the microwave wrapped in a damp towel. Warming makes them pliable so they fold without cracking.

Prep the fillings: Slice the tomato and cucumber thinly and tear or chop the lettuce into bite-sized pieces. Slice the avocado and toss the slices gently with a pinch of salt and a squeeze of lemon or a few drops of vinegar if you have it — this slows browning and brightens flavor.

Layer the wrap: Lay a warm tortilla flat. Spread 30 g (≈2 tbsp) of hummus in a thin, even layer across the center — this creates a moisture barrier that keeps the tortilla from getting soggy and adds immediate creaminess.

Add turkey and veg: Top the hummus with 120 g sliced roasted turkey (about a generous handful), then arrange avocado slices (¼ avocado), a handful of lettuce, 50 g tomato slices, and 50 g cucumber slices. Season lightly with salt and pepper. Stacking turkey directly on hummus helps it adhere and prevents sliding when you roll.

Roll the wrap: Fold the bottom edge up over the filling, tuck in the sides, and roll tightly but gently to close. If desired, wrap in parchment or cut in half on the diagonal to show cross-section. Rolling tightly compresses the components so each bite has the right balance.

Finish the fries and rest: When the fries are golden and have slightly crisp edges (30–35 minutes total depending on oven), remove them from the oven and taste for seasoning. If they need it, add a light sprinkle of flaky salt. Let them rest 2 minutes — this short rest allows steam to escape so they stay crisper.

Plate and serve: Serve two wrapped halves per person with a generous portion of baked sweet potato fries. Offer extra hummus, lemon wedges, or hot sauce on the side. Encourage diners to enjoy the contrast of warm, crisp fries and the cool, creamy wrap.