# 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 tbsp olive oil
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground cumin
09 - 1/2 tsp sea salt
10 - 1/4 tsp black pepper
→ Wraps & Spreads
11 - 4 large flour tortillas or whole wheat wraps
12 - 1 cup classic or roasted garlic hummus
→ Optional Additions
13 - 1/4 cup crumbled feta (omit for vegan)
14 - 2 tbsp chopped fresh parsley or cilantro
15 - 1 tbsp lemon juice
# Steps:
01 - Set the oven to 425°F and allow it to fully preheat.
02 - Place bell pepper, zucchini, red onion, and carrot on a baking sheet; drizzle with olive oil and season with smoked paprika, cumin, sea salt, and black pepper. Toss until evenly coated.
03 - Roast the seasoned vegetables for 18 to 22 minutes, stirring halfway through, until tender and lightly caramelized. Remove and cool slightly.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable.
05 - Using a sharp knife, cut each tortilla from the center straight to the edge, forming a single radius cut.
06 - Spread 1/4 cup hummus evenly over each tortilla, leaving a small border around the edges.
07 - Divide the tortilla visually into four quarters: place roasted vegetables on one quarter, spinach on the next, optional feta and parsley on the third, and leave the final quarter plain or drizzle with lemon juice.
08 - Starting at the cut, fold each quarter over the next, creating a layered triangular snowflake shape.
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.
