1. Peel and halve the sweet potato lengthwise. Slice the halves thinly lengthwise. Peel and chop the onion. Also finely shred the chicken breast. Halve, core and pit the avocado. Finely shred the pulp and mix gently with 1 tablespoon of freshly squeezed lime. Trim, rinse and toss the rosé lettuce leaves dry in a salad tosser.
2. Heat 1 tablespoon of oil in a non-stick frying pan. Fry the sweet potato and onion on medium heat for 5 minutes. Season with salt and pepper and lift out. Reheat 1 tablespoon of oil in the frying pan and fry the shredded chicken breast over high to medium heat all around for 3-4 minutes. Season with curry, salt and pepper.
3. Place the tortillas next to each other on a work surface. Spread cream cheese on top but leave a 1 cm border free all around. Place romaine lettuce leaves, avocado, sweet potato, onion and chicken in the middle. Drizzle over the rest of the lime juice and sprinkle with basil leaves. Fold up the tortillas on one side, a little over the filling, and then roll up the wrap. If necessary, wrap in sandwich paper or similar.
Cooking: 30 minutes
