Sweet Potato & Egg Breakfast Wrap

recipe

• Step 1
  Preheat the oven to 400°F. Peel & cut the sweet potatoes into small cubes.
• Step 2
  On a parchment paper-lined sheet tray, add the sweet potatoes. Add a generous drizzle of olive oil. Season with salt, pepper & the spices of your choice (we suggest smoked paprika & garlic powder). Toss everything together & bake for 25-30 min at 400°F.
• Step 3
  Meanwhile, prepare the scrambled eggs. Crack the eggs into a bowl. Season with salt & pepper. Whisk the eggs until combined. Add the grated cheddar cheese & whisk again.
• Step 4
  Heat a drizzle of olive oil in a skillet over low heat. Add the eggs & stir gently with a spatula. Cook for 3-4 min until the eggs are just set.
• Step 5
  Once golden brown & cooked through, remove the sweet potatoes from the oven.
• Step 6
  Assemble the wrap: add the scrambled eggs, chicken slices, spinach & 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. Enjoy!