# 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
14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 1 tablespoon lemon juice
# Method:
01 - Heat oven to 425°F.
02 - Arrange bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and black pepper. Toss gently to coat evenly.
03 - Roast vegetables for 18 to 22 minutes, stirring halfway through, until tender and lightly caramelized. Remove from oven and allow to cool slightly.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable.
05 - Using a sharp knife, make a single straight cut from the center of each tortilla to the edge, creating one radius cut.
06 - Spread 1/4 cup of hummus evenly over each tortilla, leaving a small border around the edges.
07 - Divide the tortilla visually into four quarters. Place roasted vegetables on one quarter, spinach on the next, optional feta and herbs on the third, and leave the last quarter 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 - Grill the folded wrap 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.
