# 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 cheese (omit for vegan)
14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon lemon juice
# Directions:
01 - Set oven temperature to 425°F and prepare for roasting vegetables.
02 - Arrange sliced bell pepper, zucchini, red onion, and julienned carrot on a baking sheet. Drizzle with olive oil and season with smoked paprika, ground cumin, sea salt, and black pepper. Toss to coat evenly.
03 - Roast in oven for 18 to 22 minutes, stirring halfway through, until tender and lightly caramelized. Remove and let cool slightly.
04 - Gently warm tortillas in a dry skillet or microwave until flexible.
05 - Using a sharp knife, make a single cut from the center of each tortilla straight to the edge, creating one radius cut.
06 - Evenly spread 1/4 cup hummus over each tortilla, leaving a small border.
07 - Visualize the tortilla divided into four quarters. Place roasted vegetables on one quarter, baby spinach on the second, optional feta and chopped 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 - Warm and crisp the folded wraps in a skillet for 2 to 3 minutes per side, pressing gently until golden brown and heated through.
10 - Serve immediately with extra hummus or a fresh salad if desired.
