# What You'll Need:
→ 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 and 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 and 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
# How To Make It:
01 - Set the oven to 425°F and allow it to reach temperature.
02 - Arrange sliced bell pepper, zucchini, red onion, and julienned carrot on a baking sheet. Drizzle with olive oil and sprinkle smoked paprika, cumin, salt, and black pepper. Toss until evenly coated.
03 - Roast the vegetables for 18 to 22 minutes, stirring halfway through, until tender and slightly caramelized. Remove from oven and let cool briefly.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable.
05 - Using a sharp knife, make a single cut from the center of each tortilla to the edge to create one radius cut.
06 - Spread approximately ¼ cup of hummus evenly over each tortilla, leaving a small border around the edge.
07 - Visualize the tortilla divided into four quarters: place roasted vegetables on one, baby spinach on the second, optional feta and parsley on the third, and leave the fourth plain or add a drizzle of lemon juice.
08 - Starting at the cut, fold each quarter over the next to form a layered triangular snowflake wrap.
09 - For a warm, crisp finish, grill the folded wrap in a skillet over medium heat for 2 to 3 minutes per side, pressing gently until golden and heated through.
10 - Serve immediately, optionally accompanied by extra hummus or a fresh salad.
