Preheat the oven to 425 degrees F.

Prep the potatoes - wash and dry them, then chop into square-like pieces. The final yield should be four cups, but how many potatoes you use greatly depends on how large your potatoes are. In my case I used about 5 red potatoes.

In a bowl, mix potatoes with a drizzle of olive oil, salt, and spices. Mix well until potatoes are evenly covered.

On a baking sheet lined with parchment paper (don't use tin foil - the potatoes will stick) bake potatoes for 30-40 minutes, stirring halfway.

For extra crispiness, feel free to broil the potatoes for 2-3 minutes, if desired.

Then, assemble your wraps. You should have enough potatoes for about four wraps (depending on how much you use.

Spread a layer of guacamole and barbecue sauce on the tortilla (I used spinach and herb tortillas). Then, add a layer of greens and scallions. Finally, add on the potatoes and wrap it up.

Cut in half or serve whole, whatever you like.

Enjoy!