# Needed Ingredients:
→ 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 - ¼ cup classic or roasted garlic hummus per wrap
→ Optional Additions
13 - ¼ cup crumbled feta cheese (omit for vegan)
14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon lemon juice
# Preparation Steps:
01 - Heat the oven to 425°F.
02 - Place bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with olive oil and season with smoked paprika, cumin, salt, and black pepper. Toss to coat evenly.
03 - Roast the vegetables for 18 to 22 minutes, stirring halfway through, until tender and lightly caramelized. Remove and let cool slightly.
04 - Warm tortillas in a dry skillet or microwave until flexible.
05 - Using a sharp knife, cut each tortilla from the center straight to the edge, creating a single radial cut.
06 - Spread approximately ¼ cup hummus evenly over each tortilla, leaving a small border.
07 - Divide the tortilla into four quarters mentally. Place roasted vegetables in one quarter, baby spinach in the second, optional feta and herbs in 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 the folded wrap in a skillet over medium heat for 2 to 3 minutes per side, pressing gently until golden and heated through.
10 - Serve immediately, optionally accompanied by extra hummus or a fresh salad.
