To a mixing bowl, add the chopped sweet potato, half of the olive oil, cinnamon, cumin, salt and pepper. Mix well with a wooden spoon or your hands. Pour the sweet potato onto a baking sheet and spread out the “fries” so they’re not touching each other. Bake for 30 to35 minutes on a lower rack, flipping halfway, until the “fries” are tender and have darkened in color on the outside.
To the same bowl you used before, add the chickpeas, remaining olive oil, paprika, curry powder and salt to taste. Pepper is optional. Mix with a wooden spoon so the chickpeas are coated in the spices. Pour the chickpeas onto another baking sheet and bake for 15 to 20 minutes on a middle or upper rack. They’ll be a little crispy and darker in color when they’re finished.
Let the sweet potato and chickpeas cool down to room temperature when finished.
Meanwhile, bring 4 to 5 cups of water to boil and add a few big pinches of salt. Get a bowl of very cold water (it’s best if you can add a few ice cubes) ready to go next to the stove. When the water is boiling, carefully add the chopped kale and let it cook for 1 to 2 minutes, until it’s vibrantly green. Drain the water from the pot using a strainer and transfer the kale to the bowl of cold water. This stops it from cooking more. Lay a clean kitchen towel on the counter and spread the blanched kale on it to dry before assembling your wraps.
Mash the avocado in a bowl. Add half of the lemon juice and a pinch of salt and mix. In another bowl, mash the cooked chickpeas gently. Add the remaining lemon juice and mix.
Let’s wrap! Lay a tortilla down on a flat clean surface. Spread one-third of the hummus on the lower third of the wrap horizontally, in the shape you want your wrap to be in. Think of it like you’re “outlining” the shape of your wrap with the hummus. Place one-third of the kale on the hummus, followed by an even layer of sweet potatoes—make sure they’re not piled on top of each other! Add one-third of the mashed avocado on the potatoes, followed by one-third of the lightly mashed chickpeas. Top it off with a layer of sliced radishes.
Rolling the wrap: With your hands on either side of the wrap, fold the bottom of the wrap over the filling—it’s okay if it doesn’t cover the filling completely. Then fold the two sides over the edges of the filling. This is the tricky part—with the sides folded in, fold the wrap and filling completely over away from you. Adjust to tuck in the sides and keep rolling until you’re out of tortilla. This takes practice! Repeat the last two steps two more times to make all three wraps.
Storage, reheating and serving notes: These wraps can last in the fridge for up to four days and they’re not freezer friendly. Store in an airtight container in the fridge until you’re ready to eat! These can be eaten cold, room temperature or warmed in the microwave or on the stove.
Note: if you’re using gluten-free wraps, store the filling and tortillas separately and wrap right before you eat. Gluten-free tortillas tend to break when stored overnight as a wrap.