# What You’ll Need:
→ Vegetables
01 - 1 medium red bell pepper, sliced
02 - 1 medium zucchini, sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 1 medium carrot, julienned
05 - 1 cup fresh baby spinach leaves
→ Roasting & Seasoning
06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground cumin
09 - ½ teaspoon sea salt
10 - ¼ teaspoon black pepper
→ Wraps & Spreads
11 - 4 large flour tortillas or whole wheat wraps
12 - 1 cup classic or roasted garlic hummus
→ Optional Additions
13 - ¼ cup crumbled feta cheese (omit for vegan)
14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon lemon juice
# How To Make:
01 - Set oven temperature to 425°F.
02 - Place bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle olive oil over and sprinkle with smoked paprika, cumin, sea salt, and black pepper. Toss to coat evenly.
03 - Roast in oven for 18 to 22 minutes, stirring halfway through until tender and lightly caramelized. Remove and allow to cool slightly.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable.
05 - Using a sharp knife, make a single cut from the center of each tortilla straight to the edge.
06 - Spread ¼ cup hummus evenly over each tortilla, leaving a small border.
07 - Visualize tortilla divided into four quarters. Place roasted vegetables on one quarter, spinach on the next, optional feta and parsley on the third, and leave the fourth plain or drizzle with lemon juice.
08 - Starting at the cut, fold each quarter over the next to form a layered triangular snowflake shape.
09 - Grill folded wraps in a skillet over medium heat, pressing gently, for 2 to 3 minutes per side until golden and heated through.
10 - Serve immediately, optionally accompanied by extra hummus or fresh salad.
