Start by preheating the oven to 200°C (392°F). Cut 2 large sweet potatoes into wedges and toss with 1 tablespoon of olive oil, 2 tablespoons of harissa paste, and a pinch of salt. Spread the wedges on a baking sheet and roast for 30 minutes until they are tender and slightly caramelized.

While the sweet potatoes are roasting, prepare the vegetables. Slice 1 bell pepper and 1 large tomato into thin strips. Thinly slice 5 radishes. Wash a handful of spinach leaves.

Crumble 100 grams of feta cheese and set aside.

Warm 4 large wraps in a dry skillet or in the oven just until they are pliable.

Assemble the wraps by laying down a base of spinach leaves on each wrap. Top with roasted sweet potato wedges, slices of bell pepper, tomato, and radishes.

Sprinkle crumbled feta over the vegetables. Drizzle additional harissa if desired for extra heat.

Fold the wraps tightly, tucking in the edges to hold the fillings.

Serve immediately or grill briefly in a panini press for a warm, crispy finish.