Preheat the oven to 200°C (392°F). Slice 2 large sweet potatoes into wedges and toss them with 1 tablespoon of olive oil and 2 tablespoons of harissa paste. Spread the wedges on a baking sheet and roast for 30 minutes, turning halfway through, until they are tender and slightly crispy.

While the sweet potatoes are roasting, prepare the other vegetables. Slice 1 bell pepper and 2 tomatoes into thin strips. Thinly slice 5 radishes. Rinse and dry a handful of spinach leaves.

Once the sweet potatoes are done, let them cool slightly.

To assemble the wraps, lay out 4 large wraps on a flat surface. Evenly distribute the spinach leaves on each wrap, followed by layers of roasted sweet potato wedges, bell pepper, tomatoes, and radishes.

Drizzle a little more harissa paste over the vegetables for extra flavor if desired.

Roll up the wraps tightly, tucking in the edges to secure the fillings.

Serve the wraps immediately, or if preferred, grill them on a panini press for 2-3 minutes to warm through and crisp up the wrap.