For the sweet potato hummus: Preheat the oven to 400 degrees F.
Wrap the sweet potatoes together in a foil packet. Place the packet on a baking sheet. Roast until the potatoes are very tender, about 45 minutes. Allow the sweet potatoes to cool, then scrape the flesh out of the skins. Discard the skins and set the sweet potatoes aside to prepare the hummus.
Add the chickpeas, sweet potato, lemon juice, tahini and garlic to the bowl of a large food processor. Pulse until it becomes a smooth puree, 1 to 2 minutes. With the machine on, drizzle in the olive oil. Season with the salt and freshly cracked black pepper to taste. Store, refrigerated, in an airtight container, for 1 to 2 weeks.
For the power wraps: Place 1 tortilla on a work surface. Spread about 2 tablespoons sweet potato hummus around the tortilla, leaving a 1-inch border clear of hummus.
Shingle 3 leaves of butter lettuce over half of the tortilla. Place 3 slices of smoked turkey breast on top of the lettuce leaves, in a shingled layer. Stack the cucumber and red bell pepper in a 1-inch log down the center of the turkey breast. Sprinkle with some salt and pepper.
Working with the half of the tortilla that is covered in turkey and vegetables, roll the tortilla up like a burrito, to create a tight log.
Repeat this process to make 3 more wraps. Slice each wrap into eight 1-inch rounds (like sushi). Serve chilled, cut-side up.
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