Instructions:

• Poke sweetpotatoes with a fork, place on a plate, and cover with a damp paper towel. Microwave for 5-6 minutes, or until mostly tender. Let cool for a few minutes, then dice into small chunks, about ½-inch to 1-inch each (leave the skin on; it adds fiber).
• Meanwhile, crack the eggs into a mixing bowl. Add the milk and whisk until well combined. Set aside for now.
• Heat 1 ½ tablespoons of olive oil in a skillet over medium heat. Add the sweetpotatoes and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until fully tender and browned a bit on the outside.
• Add the spinach to the skillet and cook for about 2-3 minutes, stirring often, until wilted. (You may have to work in two batches depending on the size of your skillet). Pour the sweetpotatoes and spinach into a large bowl.
• Heat the remaining ½ tablespoon of olive oil in the same skillet over medium-low heat. Add the whisked eggs and the sun-dried tomatoes. Cook for about 2-4 minutes, stirring often, until the scrambled eggs are cooked through. Pour into the bowl with the sweetpotatoes and spinach.
• Add the roasted red peppers to the bowl. Stir all the ingredients together until well combined.
• Lay out the spinach herb wraps. Portion 2 tablespoons of feta cheese into each wrap. Divide the sweetpotato/veggie/egg mixture evenly between all the wraps.
• Roll the burritos. If enjoying now, dig in! If freezing, wrap each burrito in plastic wrap and then either place in a ziptop bag or wrap again in foil. Freeze for up to 3 months. When ready to enjoy, remove from the bag or foil, remove the plastic wrap, and microwave for 2 ½ to 3 minutes, until hot throughout.