Veggie Wrap

1. 1
   prep

   Preheat the oven and prepare the baking sheet.

   Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2
   prep · ~8 min

   Slice the vegetables for roasting.

   1.Slice red and yellow bell peppers into thin strips.

   2.Slice zucchini into half-moons about 1/4 inch thick.

   3.Cut red onion into wedges, keeping root end intact so they hold together.

   TIPKeep all vegetable pieces roughly the same size so they roast evenly.
3. 3
   mix · ~3 min

   Season the vegetables and chickpeas.

   1.On the baking sheet, toss bell peppers, zucchini, and red onion with 1.5 tbsp olive oil, salt, black pepper, and garlic powder.

   2.In a small bowl, toss chickpeas with remaining 0.5 tbsp olive oil, smoked paprika, and cumin powder.

   3.Spread everything in a single layer — use two sheets if needed to avoid crowding.

   TIPCrowding the pan steams the vegetables instead of roasting them. Give them space to caramelize.
4. 4
   roast · ~22 min

   Roast until tender and golden.

   Roast for 18-22 minutes, stirring chickpeas halfway through. Vegetables should be tender with charred edges and chickpeas slightly crisp. Remove from oven and let cool slightly.

5. 5
   prep · ~5 min

   Prepare the fresh fillings.

   1.Wash and thoroughly dry the baby spinach.

   2.Thinly slice the cucumber.

   3.Slice the tomato into rounds.

   4.Crumbled the feta cheese.
6. 6
   mix · ~5 min

   Warm the tortillas.

   Warm each tortilla in a dry skillet over medium heat for about 20-30 seconds per side, or wrap the stack in foil and warm in the oven for 5 minutes. Soft, pliable tortillas roll without cracking.

7. 7
   assemble · ~8 min

   Assemble the wraps.

   1.Spread about 2 tablespoons of hummus in the center of each warm tortilla, leaving a 2-inch border.

   2.Layer a handful of spinach leaves on top of the hummus.

   3.Add roasted vegetables and crispy chickpeas.

   4.Top with cucumber slices, tomato rounds, and a sprinkle of crumbled feta.

   5.Squeeze a little fresh lemon juice over the fillings.

   TIPDon't overfill — about 1 cup of total filling per wrap makes rolling easy without splitting.
8. 8
   assemble · ~2 min

   Roll the wraps tightly.

   Fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, roll the tortilla away from you, tucking the filling in as you go. Keep the roll snug.

   TIPA tight roll keeps everything contained. If serving later, wrap in parchment or foil to hold shape.
9. 9
   serve

   Slice and serve.

   Slice each wrap in half diagonally with a sharp knife. Serve immediately with extra hummus or a simple green salad on the side.

Cuisines we love