Colorful wrap filled with savory roasted vegetables, feta, spinach, and herbs, rolled into spiral slices.
# Components:
→ 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 - ½ teaspoon dried oregano
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ Wrap & Filling
09 - 4 large spinach or tomato flour tortillas
10 - 3.5 ounces feta cheese, crumbled
11 - ½ cup hummus
12 - ½ cup baby spinach leaves
13 - ¼ cup sun-dried tomatoes, thinly sliced
14 - 1 tablespoon fresh basil, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large bowl, toss sliced bell pepper, zucchini, yellow squash, and red onion with olive oil, dried oregano, salt, and freshly ground black pepper until evenly coated.
03 - Spread the vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized. Allow to cool for 5 minutes.
04 - Lay out each tortilla on a clean surface and spread a thin, even layer of hummus over the surface, leaving a ½-inch border.
05 - Distribute baby spinach leaves evenly over hummus on each tortilla.
06 - Evenly arrange roasted vegetables, sun-dried tomato slices, and crumbled feta over the spinach leaves. Sprinkle with chopped fresh basil if using.
07 - Roll each tortilla tightly into a log. Wrap in plastic wrap and refrigerate for 10 minutes to allow firming, if desired.
08 - Remove plastic wrap and slice each roll into 1-inch spirals. Arrange spirals on a serving platter with the spiral side facing up for an attractive presentation.
