A colorful wrap filled with roasted veggies, creamy feta, fresh spinach, and sun-dried tomatoes for a tasty Mediterranean bite.
# What You Need:
→ Roasted Vegetables
01 - 1 medium red bell pepper, sliced
02 - 1 small zucchini, sliced
03 - 1 small yellow squash, sliced
04 - 1 small red onion, sliced
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon dried oregano
07 - Salt and freshly ground black pepper, to taste
→ Wrap & Filling
08 - 4 large spinach or tomato tortillas
09 - 3.5 ounces crumbled feta cheese
10 - 1/2 cup hummus
11 - 1/2 cup baby spinach leaves
12 - 1/4 cup thinly sliced sun-dried tomatoes
13 - 1 tablespoon chopped fresh basil (optional)
# How To Make It:
01 - Set the oven to 400°F.
02 - In a large bowl, combine bell pepper, zucchini, yellow squash, and red onion with olive oil, oregano, salt, and pepper. Toss to coat evenly.
03 - Spread vegetables on a baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized. Let cool for five minutes.
04 - Place tortillas on a clean surface. Spread a thin, uniform layer of hummus on each, leaving a 1/2-inch border.
05 - Distribute baby spinach leaves evenly over the hummus layer.
06 - Top spinach with roasted vegetables, sun-dried tomatoes, and crumbled feta. Sprinkle with basil if desired.
07 - Roll each tortilla tightly into a log. Wrap in plastic wrap and chill for 10 minutes if preferred for firmer slices.
08 - Cut each roll into 1-inch spirals and arrange them spiral side up on a serving platter.
