# Components:
→ Vegetables
01 - 1 small red bell pepper, sliced into thin strips
02 - 1 small yellow bell pepper, sliced into thin strips
03 - 1 small zucchini, sliced into thin strips
04 - 1 small red onion, sliced into thin strips
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Wraps & Hummus
08 - 3 large spinach or plain flour tortillas
09 - 3/4 cup plain hummus
→ Garnish
10 - 1 tablespoon fresh parsley, chopped (optional)
# Method:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the bell peppers, zucchini, and red onion with olive oil, salt, and black pepper until coated evenly.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until tender and caramelized. Allow to cool for 10 minutes.
04 - Lay tortillas flat on a clean surface. Evenly spread 1/4 cup of hummus over each tortilla, leaving a small border around the edges.
05 - Arrange the roasted vegetables diagonally across each tortilla in alternating colored stripes to create a candy cane effect.
06 - Roll each tortilla tightly from one edge to the other. Trim the ends and slice into 1-inch thick pinwheels.
07 - Arrange the pinwheels in a candy cane shape on a serving platter. Garnish with fresh parsley if desired.
