Roasted Veggie and Hummus Wrap
Ingredients
- For the Roasted Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 carrot, julienned
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- For the Wrap:
- 4 large tortillas or whole wheat wraps
- 1 cup hummus (store-bought or homemade)
- 1 cup baby spinach or mixed greens
- ½ cup crumbled feta cheese (optional)
- 1 tbsp lemon juice or balsamic glaze
- Optional Add-ons:
- Sliced avocado
- Kalamata olives
- Cucumber slices
- Sun-dried tomatoes
Instructions
- Preheat oven to 200°C (400°F).
- Prepare veggies: Toss sliced vegetables with olive oil, garlic powder, paprika, salt, and pepper.
- Roast vegetables: Spread on a baking sheet in a single layer and roast for 20–25 minutes, turning halfway until tender and slightly caramelized.
- Warm wraps: Heat each tortilla in a skillet for 20–30 seconds per side until soft and pliable.
- Assemble wraps: Spread a generous layer of hummus on each tortilla, then top with roasted vegetables, spinach, and feta (if using).
- Drizzle and roll: Add a splash of lemon juice or balsamic glaze, roll the wrap tightly, and cut in half diagonally.