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1
For the filling: Preheat oven to 450 F. Place sweet potato cubes and corn on a large rimmed baking sheet.
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2
Drizzle with 2 tablespoons of the oil and sprinkle with cumin, cayenne and a pinch or two of salt.
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Toss to ensure the vegetables are coated in the oil and spices.
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4
(Use your hands.
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5
Its fun.)
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Give the pan a few shakes to spread everything evenly in the pan.
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Roast in the preheated oven for 15-20 minutes, stirring a couple of times during roasting.
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8
Continue until the potatoes are tender and all of the vegetables have brown spots.
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Remove from oven and set aside.
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10
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
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11
Saute the onion, stirring occasionally, until golden brown, about 8-10 minutes.
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Add the chopped chorizo.
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Stir and cook until the chorizo begins to brown on the edges, about 5 minutes.
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Add the sweet potato mixture to the skillet, then squirt the juice from half a lime over the top.
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15
Sprinkle in the cilantro and mix well.
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Remove from heat.
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For the cilantro cream: Combine the sour cream, 1 tablespoon of lime juice, and 2 tablespoons of chopped cilantro in a small bowl.
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Stir to combine, adding a pinch of salt to taste.
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Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leaf.
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20
Place a small amount of cilantro cream and feta cheese on top.
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Note: I used Aidells chicken chorizo, which had a nice, spicy bite.
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Combined with the rest of the filling (and the cream), it wasnt too spicy for my small children.
