Begin by caramelizing the onions. In a large sauté pan on high heat, add several tablespoons of olive oil, then the onions. Reduce heat to medium and cook until the onions soft and brown, stirring occasionally. If the onions are browning too quickly, reduce the heat. This process may take anywhere from 20-25 minutes.
While the onions cook, sauté the vegetables. In another sauté pan on high heat, add several tablespoons of oil, then the sweet potato “fettuccine” and portobello mushrooms. Cook approximately 15 minutes, stirring occasionally, until vegetables are soft. Season with salt and black pepper and set aside.
In a mixing bowl, drizzle the kale ribbons lightly with olive oil and add a pinch of salt. Using your hands, massage the kale until it wilts slightly and has turned a darker green. This process tenderizes the leaves.
To assemble, heat the wraps either in the microwave for a few seconds or in a hot, dry skillet. Spread the herbed goat cheese in a generous layer in the middle of the wrap. Follow with a few spoonfuls of the sweet potato and mushroom mixture, then the onions. Add some kale and several cherry tomatoes.
Close the wrap by first folding in the sides then rolling up from the bottom, tucking as you go. Repeat the process with the remaining wraps.
