# 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 - 1 cup classic or roasted garlic hummus
→ Optional Additions
13 - ¼ cup crumbled feta cheese (omit for vegan)
14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon lemon juice
# Instructions:
01 - Set the oven to 425°F.
02 - Arrange the sliced bell pepper, zucchini, red onion, and julienned carrot on a baking sheet. Drizzle with olive oil, then evenly sprinkle smoked paprika, cumin, salt, and black pepper. Toss to coat thoroughly.
03 - Place the baking sheet in the oven and roast for 18 to 22 minutes, stirring halfway through, until vegetables are tender and lightly caramelized. Remove and let cool slightly.
04 - Heat the tortillas in a dry skillet or microwave until pliable.
05 - Using a sharp knife, slice each tortilla from the center straight to the edge, creating one radius cut.
06 - Spread approximately ¼ cup of hummus evenly over each tortilla, leaving a narrow border around the edge.
07 - Visualize dividing the tortilla into four quarters. Place roasted vegetables in the first quarter, baby spinach in the second, optional feta and parsley or cilantro 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 - Warm the folded wraps in a skillet over medium heat 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.
