# 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 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:
01 - Set oven to 425°F and prepare for roasting.
02 - Arrange sliced bell pepper, zucchini, red onion, and julienned carrot on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, sea salt, and black pepper. Toss to coat evenly.
03 - Roast in oven for 18–22 minutes, stirring halfway through, until vegetables are tender and slightly caramelized. Remove and let cool slightly.
04 - Heat tortillas in a dry skillet or microwave until pliable for folding.
05 - Make one straight cut from the center of each tortilla to the edge, creating a single radius cut.
06 - Spread ¼ cup hummus evenly over each tortilla, leaving a small border.
07 - Visualize each tortilla divided into four quarters. Place roasted vegetables on one quarter, baby spinach on the second, optional feta and fresh herbs 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 wrap.
09 - Grill folded wraps in a skillet for 2–3 minutes per side, pressing gently until golden and warmed through.
10 - Serve immediately, optionally accompanied by extra hummus or a fresh salad.
