Ingredients:

  • 2 large bell peppers (red and yellow), sliced into 1/2-inch strips
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 small red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 4 large (10-inch) flour tortillas
  • 1 cup classic hummus
  • 2 cups fresh baby spinach, washed and bone-dry
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the bell peppers, zucchini, and red onion with olive oil, smoked paprika, oregano, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, tossing halfway through, until the edges are charred and mahogany-colored.
  4. Lay a tortilla flat. Spread 1/4 cup of velvety hummus in the center, leaving a 1.5-inch border around the edge.
  5. Place 1/2 cup of dry baby spinach over the hummus to create a moisture shield.
  6. Divide the roasted vegetable medley among the wraps, placing them on top of the spinach layer.
  7. Drizzle with fresh lemon juice. Fold the sides inward and roll the tortilla tightly.
  8. Optional: Sear the assembled wrap in a hot cast iron skillet for 30 seconds per side to create a shattering crust.