Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine diced sweet potatoes and sliced red bell peppers. Drizzle with olive oil and season with smoked paprika, cumin, garlic powder, salt, and pepper. Toss until well coated.
3. Spread the vegetables evenly on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for about 20-25 minutes, or until sweet potatoes are tender and slightly caramelized. Flip halfway through to ensure even roasting.

Step 2: Prepare the Spicy Tahini Sauce

1. In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, sriracha, maple syrup (or honey), and a pinch of salt.
2. Add water gradually until the sauce reaches a creamy yet pourable consistency.
3. Taste and adjust the seasoning if needed, adding more lemon juice for tanginess or more hot sauce for heat.

Step 3: Assemble the Wrap

1. Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side or until they are pliable.
2. Lay each tortilla flat and spread a generous amount of the spicy tahini sauce in the center.
3. Add a handful of fresh baby spinach or mixed greens, followed by a portion of the roasted sweet potato and red pepper mixture.
4. Sprinkle with sliced red onions, crumbled feta (if using), and fresh cilantro or parsley.

Step 4: Wrap It Up

1. Fold in the sides of the tortilla and then roll it tightly from the bottom up to form a wrap.
2. Slice the wrap in half diagonally for easy serving.

Step 5: Serve and Enjoy

1. Serve the wraps warm or at room temperature, with extra spicy tahini sauce on the side for dipping.
2. Enjoy this flavorful wrap as a quick meal or pack it for an on-the-go lunch.