# 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
# Directions:
01 - Set the oven to 425°F and allow it to fully preheat.
02 - Arrange sliced bell pepper, zucchini, red onion, and julienned carrot on a baking sheet. Drizzle with olive oil, then sprinkle smoked paprika, ground cumin, sea salt, and black pepper evenly. Toss to coat all pieces thoroughly.
03 - Place vegetables in the oven and roast for 18 to 22 minutes, stirring halfway through, until tender and lightly caramelized. Remove and allow to cool slightly.
04 - Gently warm the tortillas in a dry skillet or microwave until flexible.
05 - Using a sharp knife, make one precise cut from the center of each tortilla straight out to the edge, creating a single radius cut.
06 - Evenly spread approximately 1/4 cup of hummus over each tortilla, leaving a small border around the edge.
07 - Visualize the tortilla divided into four quadrants and place roasted vegetables on one quarter, baby spinach on the next, optional feta and fresh herbs on the third, then leave the fourth quarter plain or drizzle with lemon juice.
08 - Starting at the cut, fold each quarter sequentially over the next to form a layered triangular snowflake wrap.
09 - For a warm, crisp finish, grill the folded wrap in a skillet for 2 to 3 minutes per side, gently pressing until golden brown and heated through.
10 - Serve immediately with extra hummus or a fresh salad as desired.
