Prepare the Sweet Potato Dough:

• Cook the sweet potatoes whole, with skins on, until soft.
• Once cooked, remove the skins and measure out 2 cups of sweet potato flesh. Using warm sweet potatoes ensures the dough is easier to work with and prevents it from drying out.
• In a mixing bowl, combine the sweet potato flesh with the flour, gradually kneading until a smooth and soft dough forms. If needed, lightly dust your hands with extra flour to prevent sticking.
• Divide the dough into four equal portions, shape into balls, and roll out on a lightly floured surface to a thickness of approximately ½ cm.

Cook the Wraps:

• Heat a pan over medium-high heat and add a thin layer of coconut oil.
• Cook each wrap until bubbles begin to form on the surface, then flip to cook evenly until golden.
• Stack the cooked wraps on a plate and cover with a clean dish towel to retain warmth and softness.

Prepare the Chicken:

• Heat a pan with coconut oil and cook the chicken fillets until golden and fully cooked through.
• Season with chicken spice, then slice or shred the fillets for easy assembly.

Assemble the Wraps:

• Spread each wrap with a layer of crème fraîche or alternative for vegan
• Add sliced chicken, fresh tomatoes, coriander, smashed avocado, and pickled onions.
• Fold or roll the wraps and serve immediately.

For a complete meal, serve with a fresh seasonal salad of your choice.