For the filling: Preheat oven to 450 F. Place sweet potato cubes and corn on a large rimmed baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with cumin, cayenne and a pinch or two of salt. Toss to ensure the vegetables are coated in the oil and spices. (Use your hands. It’s fun.) Give the pan a few shakes to spread everything evenly in the pan. Roast in the preheated oven for 15-20 minutes, stirring a couple of times during roasting. Continue until the potatoes are tender and all of the vegetables have brown spots. Remove from oven and set aside.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Saute the onion, stirring occasionally, until golden brown, about 8-10 minutes. Add the chopped chorizo. Stir and cook until the chorizo begins to brown on the edges, about 5 minutes. Add the sweet potato mixture to the skillet, then squirt the juice from half a lime over the top. Sprinkle in the cilantro and mix well. Remove from heat.

For the cilantro cream: Combine the sour cream, 1 tablespoon of lime juice, and 2 tablespoons of chopped cilantro in a small bowl. Stir to combine, adding a pinch of salt to taste.

Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leaf. Place a small amount of cilantro cream and feta cheese on top.

Note: I used Aidell’s chicken chorizo, which had a nice, spicy bite. Combined with the rest of the filling (and the cream), it wasn’t too spicy for my small children.