# Components:
→ 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 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon sea salt
10 - 1/4 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 - 1/4 cup crumbled feta (omit for vegan)
14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon lemon juice
# Method Steps:
01 - Preheat oven to 425°F. Arrange bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, sea salt, and black pepper. Toss to coat evenly.
02 - Roast vegetables for 18 to 22 minutes, stirring halfway, until tender and slightly caramelized. Remove from the oven and allow to cool slightly.
03 - Warm tortillas in a dry skillet or microwave until pliable.
04 - Using a sharp knife, make a single cut from the center of each tortilla straight to the edge, creating one radius cut.
05 - Spread 1/4 cup hummus evenly over each tortilla, leaving a small border.
06 - Visualize the tortilla divided into four quarters. Place roasted vegetables on one quarter, baby spinach on the second, optional crumbled feta or fresh herbs on the third, and leave the fourth plain or drizzle with lemon juice.
07 - Starting at the cut, fold each quarter over the next to form a layered triangular wrap resembling a snowflake.
08 - For a warm and crisp finish, grill the folded wrap in a skillet over medium heat for 2 to 3 minutes per side, pressing gently until golden and heated through.
09 - Serve immediately, with optional extra hummus or a fresh salad on the side.
