Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Peel the sweet potato, then cut into 4 long (lengthwise) strips. Almost like you’re making the viral sweet potato toast.

Add the sweet potato strips to the prepared baking sheet.

Spray with olive oil and sprinkle with salt and pepper.

Bake for 20 minutes, flip and bake for an additional 10 minutes until cooked through and browned on the edges.

Meanwhile, lightly toast the wraps in a hot dry pan – heat a large skillet/pan over medium-high heat and add the wraps one at a time. Cook until just lightly toasted on one side, then move to a cutting board and toast the next wrap.

To each wrap, smear 2 tablespoons of the hummus on the non toasted side of the wrap. Top each with 2 sweet potato slices, 1 cup of kale, and 1/2 of the red onion.

Roll the wraps up like a burrito and cut in half. Serve hot or cold.