1. To make the lime-pickled onions, toss the lime juice and sliced onion in a bowl with a good pinch of sea salt. Leave to stand until ready to use, stirring occasionally.
2. Heat the oil in a large frying pan over a low-medium heat, then add the sweet potato and fry gently for 6-10 minutes until the pieces brown slightly and caramelize. Pour in the Smoky Lentils, turn down the heat to a simmer and cook for 15 minutes with a lid on until the potatoes are tender. Stir through the mint and coriander and remove from the heat.
3. Char the wraps slightly on both sides in a dry frying pan or under the grill.
4. Serve your smoky sweet potato mix in the charred wraps, topped with lime-pickled onions and a dollop of soured cream.