Tortilla Filling: In a Skillet, on medium heat, add oil, riced cauliflower, sauté for 5 minutes, until soft and tender, add mashed sweet potato, and black beans mix well, add Chili powder, garlic powder, onion powder, potato seasoning, and mix until all combined. Remove from heat and set aside.
Assembly: On a large wrap, spread garlic aioli, sweet potato cauliflower filling and shredded rotisserie chicken, jalapenos and topped with shredded Cheese, and cilantro.
Wrap tortilla closing both ends and rolling tight.
In a dry hot frying pan, add Burrito and place fold side down and cook each side until golden and crispy. Remove from heat and ready to serve.