# Ingredient List:
→ 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
12 - 1 cup classic or roasted garlic hummus
→ Optional Additions
13 - 1/4 cup crumbled feta cheese (omit for vegan)
14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon lemon juice
# Steps:
01 - Set the oven to 425°F to prepare for roasting the vegetables.
02 - Arrange red 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 thoroughly.
03 - Roast the vegetables for 18 to 22 minutes, stirring once halfway through, until tender and lightly caramelized. Remove from oven and let cool slightly.
04 - Heat tortillas in a dry skillet or microwave until they become pliable and easy to fold.
05 - Using a sharp knife, cut from the center of each tortilla straight to the edge, creating a single radius cut.
06 - Spread 1/4 cup hummus evenly over each tortilla, leaving a narrow border around the edge.
07 - Visualize the tortilla divided into four quadrants. Place roasted vegetables on one quarter, baby spinach on the next, optional feta and 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, creating a layered triangular 'snowflake' wrap.
09 - Grill the folded wrap in a skillet for 2 to 3 minutes per side, pressing gently until golden brown and heated through.
10 - Serve immediately, optionally accompanied by extra hummus or a fresh salad.
