Cut sweet potatoes, red bell pepper, red onion, and white onion into wedges.

In a large bowl, combine the cut vegetables with rice vinegar, olive oil, red chili powder, cumin powder, coriander powder, and salt.

Toss the vegetables well to ensure they are evenly coated with the spice mixture.

Spread the seasoned vegetables on a large oven-proof tray.

Bake at 200°C (392°F) for 35-40 minutes, stirring occasionally to ensure even roasting.

Check for doneness after 30 minutes, looking for wrinkled and well-roasted vegetables.

The vegetables should be cooked through.

Warm the whole wheat flour tortillas on a skillet or in a microwave.

Place the roasted curried vegetables over a warmed tortilla.

Sprinkle crumbled feta cheese, chopped fresh coriander leaves, and torn iceberg lettuce leaves over the vegetables.

Drizzle with sour cream or hung yogurt.

Wrap the fajita and serve immediately.

Serve with Red Wine Sangria Cocktail or Homemade Apple Pie for dessert.