Preheat your grill to medium-high heat and place a grill basket over the grates while the grill is heating.
In a medium bowl, toss together the cauliflower with 1 teaspoon of the oil, reserving the rest for later. Sprinkle with a pinch of salt and pepper.
Once the grill has reached about 350 degrees Fahrenheit (which takes 10 to 15 minutes), place the cauliflower florets into the grill basket and cook until fork-tender and charred, about 13 to 15 minutes, stirring once or twice.
While the cauliflower cooks, slice the sweet potato into 1/4 inch thick wedges. Place into a medium bowl and toss with the remaining 1/2 teaspoon of oil, making sure each wedge is nicely coated. Sprinkle with salt and pepper.
Once the cauliflower is cooked, transfer it to a bowl and remove the grill basket. Place the sweet potato wedges onto the grill over direct heat and cook until charred and tender, flipping once. This takes about 2 to 3 minutes per side. Remove from heat and set aside.
Place the cooked cauliflower into a small food processor along with the cilantro, parsley, mint, and lemon zest. Pulse until rice-like and the herbs are well mixed in. Transfer to a medium bowl.
In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over the cauliflower mixture and mix until well combined. Season to taste with salt and pepper.
Finally, press the cucumber noodles out between paper towels to remove any excess moisture.
Divide the sweet potatoes between both wraps, laying them out flat. Then, divide the cauliflower rice mixture evenly over top, followed by the cucumber noodles.
Sprinkle the top with the hemp hearts, roll up tightly, and enjoy!
