In a mixing bowl, whisk together mayonnaise, honey, mustard, parsley, onion, chili powder and pepper and mix until well blended. Place in a covered container and refrigerate at least 2-3 hours before using as directed. CCP: Hold cold at 40°F or lower.
In a large bowl or deep hotel pan, combine onions, sweet potatoes, garlic and oil; toss well to coat. Sprinkle with salt and pepper and mix.
Spread mixture evenly onto 2-3 parchment-lined full-size sheetpans.
Roast in a 400°F conventional or 425°F convection oven for 30-35 minutes or until tender and golden brown (vegetables will finish cooking while cooling down). Remove from heat. Place in one deep full-size hotel pan.
Mix spinach, beans and cranberries into roasted vegetable mixture and toss well. Divide and transfer into shallow pans with no more than 2 inches depth of mixture per pan for proper chilling. Cover and refrigerate until ready to assemble wraps. Cool food from 135°F to 70°F within 2 hours, then cool it to 40°F or lower in the next 4 hours. CCP: Hold cold at 40°F or lower.
To Serve: For each wrap, lay flat on clean surface and spread with 1 Tbsp. (#60 scoop) Spicy Mayonnaise*. Top with 1 cup (#4 scoop) roasted vegetable mixture. Sprinkle top with ¼ cup (#16 scoop) cheese and roll-up to enclose. Cut in half at an angle. CCP: Hold cold at 40°F or lower.