Step 1: Roast the Sweet Potatoes and Beets

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced sweet potatoes and beets with olive oil, balsamic vinegar, garlic powder, thyme, salt, and pepper. Spread them evenly on the baking sheet and roast for 30-35 minutes, flipping halfway through, until they are tender and caramelized on the edges.

Step 2: Prepare the Wraps

While the vegetables are roasting, warm the whole-grain wraps in a dry skillet for about 30 seconds on each side to make them more pliable and easier to fold.

Step 3: Assemble the Wraps

Lay out the warm wraps and spread about 2 tablespoons of pesto on each one. Layer with a handful of mixed greens and shredded carrots (if using), followed by the roasted sweet potatoes and beets. Tear the burrata into pieces (or use vegan cheese) and distribute it evenly over the veggies. Add a sprinkle of sunflower seeds for extra crunch if desired.

Step 4: Fold the Wraps

Fold the sides of each wrap inward and then roll them up tightly like a burrito, ensuring that all the ingredients are packed inside securely. If needed, you can use parchment paper or foil to keep the wraps intact, especially if you’re packing them for a meal on the go.

Step 5: Serve

Slice the wraps in half and serve immediately, or wrap them tightly in parchment or foil and refrigerate for up to 24 hours for an easy grab-and-go meal.