Preheat the oven to 450°F (230°C).

Combine the tofu, sweet potatoes, oil, and some salt and pepper on a baking sheet, and toss to coat evenly. Bake for 15-20 minutes, until the tofu is crispy and the sweet potatoes are soft.

Transfer the tofu and sweet potatoes to a bowl and toss with the barbecue sauce.

Place the tofu mixture, coleslaw, and pickles in the center of each tortilla. Add as much hot sauce as you like, then roll up the wrap and serve.

Meal Prep Tip: Store the tofu and sweet potato mixture separately from the tortillas and coleslaw to keep everything fresh. Reheat the filling before assembling each wrap for the best flavor and texture.