Preheat oven to 450°F. Combine sweet potato, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast for 12 minutes. Add pumpkin seeds and BBQ sauce and stir. Continue to roast until sweet potatoes are tender and browned, 4 to 5 minutes.

Place tortillas directly on oven rack until just heated through, 30 seconds to 1 minute. Transfer to 2 serving plates. Spread ranch on tortillas and top with BBQ roasted sweet potatoes and pumpkin seeds. Top with greens and carefully roll wraps, tucking in sides as you go. Cut wraps on a bias.