# 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 & 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
# How to Make It:
01 - Set the oven to 425°F.
02 - Place red bell pepper, zucchini, red onion, and carrot on a baking sheet. Drizzle with olive oil and sprinkle smoked paprika, ground cumin, sea salt, and black pepper. Toss to coat evenly.
03 - Roast the vegetables for 18 to 22 minutes, stirring halfway through, until tender and lightly caramelized. Allow to cool slightly.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable.
05 - Make one straight cut from the center of each tortilla to the edge, creating a single radius cut.
06 - Spread 1/4 cup of hummus over each tortilla, leaving a small border around the edge.
07 - Divide each tortilla into four quarters. Place roasted vegetables on one quarter, spinach leaves on the next, optional feta and parsley on the following, 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 - Cook the folded wrap in a skillet over medium heat for 2 to 3 minutes on each side, pressing gently, until golden and thoroughly heated.
10 - Serve immediately with optional extra hummus or a fresh salad.
