Work Week Lunch

1 Preheat your oven to 425 F (225 C). You'll be putting the sweet potatoes and the turkey in the oven at the same time. (Skip the turkey step if you're using leftovers!)
3 Skip this step if you are using leftover turkey!In a small baking dish, combine the turkey, half of the olive oil, salt, pepper, sage, thyme, and rosemary. Use your hands or a spoon to toss the turkey well in the seasonings. 
5 Combine the sweet potatoes, remaining oil, salt, pepper, and cinnamon together right on a sheet pan. Use your hands to toss the sweet potatoes in olive oil and seasonings. Cover the turkey with foil and bake for 20-25 minutes.Bake the sweet potatoes for 25-30 minutes, until the sweet potatoes are soft. Flipping halfway is optional. Remove from the oven and set aside.
20 After 25 minutes, uncover the turkey and bake it for another 5-10 minutes, until it is firm to the touch and the internal temperature reaches 165 F (74 C). Remove from the oven and set aside to rest/cool.
7 While the sweet potato and turkey bake, make the cranberries (skip this step if you have leftover cranberry sauce). In a small saucepan, bring the water and sugar to a simmer. Add the cranberries along with a pinch of salt and cook, uncovered, over low heat. The cranberries will bubble and burst and the water will be mostly evaporated. Remove from the heat and stir in the lemon juice. Set the cranberry sauce aside. It will thicken as it cools.
9 For the kale (skip this step if using spinach): add the kale to a large bowl with olive oil and a pinch of salt. Use your hands to "massage" the olive oil and salt into the kale which softens membranes. The kale should be bright green in color when ready.
11 Chop/slice the cooked turkey.
13 In a small bowl, mix the sriracha and mayo together with a fork. Set aside.
15 Once all of the ingredients have cooled, assemble the wraps. Spread 1/4 of the sriracha mayo on the wrap, followed by 1/4 of the kale, 1/4 of the turkey, 1/4 of the cranberry sauce, 1/4 of sweet potato wedges, followed by 1/4 of the cheese. Wrap and roll then set aside and repeat. 
17 Optional step: You can "seal" the wraps by heating up a nonstick pan, greasing it with a little cooking spray, and placing your wraps seam-side-down for a few minutes. This helps them stay together in the fridge. You can also do this right before you eat it (which is what I did).
19 Store wraps in a large zip-top bag or container for up to four days.