# What You’ll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into strips
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 1 small eggplant, sliced into thin strips
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon sea salt
→ Wraps & Fillings
10 - 4 large whole wheat tortillas
11 - ¼ cup hummus per wrap (1 cup total)
12 - 1 cup baby spinach or arugula leaves
13 - ½ cup shredded carrots
14 - ¼ cup fresh parsley, chopped (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place zucchini, red and yellow bell peppers, red onion, and eggplant evenly on the baking sheet. Drizzle with olive oil and sprinkle with oregano, black pepper, and sea salt. Toss to coat thoroughly.
03 - Roast the vegetables for 20 to 25 minutes, turning once halfway through, until tender and lightly browned. Allow to cool slightly.
04 - Warm the tortillas briefly in a dry skillet or microwave to make them easier to roll.
05 - Spread approximately ¼ cup of hummus evenly over each tortilla, leaving a 1-inch border around the edges.
06 - Layer roasted vegetables, spinach or arugula leaves, shredded carrots, and chopped parsley evenly over the hummus.
07 - Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap.
08 - Slice each wrap in half and serve immediately or wrap in parchment paper for later consumption.
