# What You 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 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 (omit for vegan)
14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon lemon juice
# How to Make:
01 - Set the oven to 425°F to prepare for roasting the vegetables.
02 - Spread bell pepper, zucchini, red onion, and carrot evenly on a baking sheet. Drizzle with olive oil, then season with smoked paprika, cumin, sea salt, and black pepper. Toss thoroughly to coat.
03 - Place vegetables in the oven and roast for 18 to 22 minutes, stirring halfway through, until they are tender with slight caramelization. Remove and let cool briefly.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable.
05 - Using a sharp knife, slice each tortilla from the center straight to the edge, creating a single radius cut.
06 - Spread ¼ cup hummus evenly over each tortilla, leaving a small border around the edges.
07 - Visualize the tortilla divided into four quarters: place roasted vegetables on one quarter, baby spinach on the second, optional feta and herbs on the third, and leave the fourth plain or drizzle with lemon juice.
08 - Beginning at the cut, fold each quarter over the next to create a layered triangular snowflake wrap.
09 - Grill the folded wrap in a skillet over medium heat, pressing gently, for 2 to 3 minutes on each side until golden and heated through.
10 - Serve the wraps immediately, optionally accompanied by extra hummus or a fresh salad.
