# 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 - 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 (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 (220°C) to prepare for roasting vegetables.
02 - Arrange sliced red bell pepper, zucchini, red onion, and julienned carrot on a baking sheet. Drizzle with olive oil and season with smoked paprika, cumin, sea salt, and black pepper. Toss to coat evenly.
03 - Roast the vegetables in the oven for 18 to 22 minutes, stirring halfway through until tender and lightly caramelized. Remove and let cool slightly.
04 - Heat the flour tortillas in a dry skillet or microwave until they are soft and pliable.
05 - Using a sharp knife, slice each tortilla from the center straight to the edge, creating a single radius cut.
06 - Spread approximately ¼ cup of hummus evenly over the surface of each tortilla, leaving a small border around the edges.
07 - Visualize the tortilla divided into four quarters; place the roasted vegetables in one quarter, baby spinach in the second, optional feta and fresh herbs in the third, and leave the fourth plain or drizzle lemon juice over it.
08 - Starting at the cut, fold each quarter over the next sequentially to create a layered, triangular snowflake wrap.
09 - Warm 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 with additional hummus or a fresh salad, if desired.
