Heat oven to 425F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
Microwave the sweet potato for 5-10 minutes (or until tender) and scoop out flesh. Or to cook on the stove top, peel sweet potato and place in a small pot of boiling water. Cook the sweet potato until softened, about 5-10 minutes, and drain. Place sweet potato to a medium bowl, and mash. Add beans.
In another medium bowl, heat cottage cheese in the microwave for 20-30 seconds so it?s soft and easy to stir. Add green salsa, lime juice, taco seasoning, (or cumin & chili powder), onion powder and garlic powder. Stir to combine.
Add shredded turkey or chicken and cheese to the cottage cheese/seasoning mixture.
Next, add sweet potato and bean mixture, and stir until everything is well combined.
Place about 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and roll up.* (If using corn tortillas, wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and to prevent cracking when rolling.)*
Place tortillas seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray (this will help them get golden brown). Bake for 20-25 minutes or until crisp and the ends of the tortillas start to get golden brown. Cool for 5-10 minutes and then serve with creamy salsa dressing if desired!