Colorful wrap with roasted veggies, creamy feta, fresh herbs, and a delightful spiral presentation.
# What You'll 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)
# Directions:
01 - Set the oven to 400°F.
02 - In a large bowl, combine red bell pepper, zucchini, yellow squash, and red onion with olive oil, dried oregano, salt, and pepper; toss until evenly coated.
03 - Spread the vegetables evenly on a baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until tender and caramelized; let cool for 5 minutes.
04 - Lay tortillas flat on a clean surface and spread a thin layer of hummus over each, leaving a 1/2-inch border.
05 - Distribute baby spinach leaves evenly over the hummus on each tortilla.
06 - Evenly arrange roasted vegetables, sun-dried tomatoes, and crumbled feta over the spinach; sprinkle with fresh basil if desired.
07 - Roll each tortilla tightly into a log, wrap in plastic, and chill for 10 minutes to set if preferred.
08 - Cut each roll into 1-inch spiral slices and arrange on a platter with spiral sides facing up for presentation.
