3 sweet potatoes (medium-sized)
2 canned chipotle in adobo sauce, chopped + 2 tablespoons adobo sauce
1+ cup crunchy peanut butter
1/4 cup water
6 whole wheat wraps or large burrito-style tortillas
1 cup plain Greek-style yogurt or cream cheese
1/2 cup finely sliced scallions (green part only)
Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Wash and dry the sweet potatoes. Leave the skin on and dice into cubes, about 1” each. Spread out on prepared baking sheet and roast in oven for about 10-15 minutes or until fully cooked.
In a small saucepan over low heat, combine the peanut butter, diced chipotle, adobo sauce, and water. Whisk until smooth then remove from heat. Add the roasted sweet potato pieces to the peanut butter mixture and stir to coat evenly.
Spread each tortilla with about ¼ cup of the yogurt or cream cheese. Sprinkle on the sliced scallions. Top with the sweet potato and peanut mixture. Season with kosher salt and black pepper, to taste.