# 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 feta cheese, crumbled
10 - 1/2 cup hummus
11 - 1/2 cup baby spinach leaves
12 - 1/4 cup sun-dried tomatoes, thinly sliced
13 - 1 tablespoon fresh basil, chopped (optional)
# How To Make:
01 - Set the oven to 400°F.
02 - In a large bowl, combine sliced bell pepper, zucchini, yellow squash, and red onion with olive oil, dried oregano, salt, and pepper. Toss to coat evenly.
03 - Spread the vegetables evenly over a baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until tender and caramelized. Remove and allow to cool for 5 minutes.
04 - Place tortillas on a clean surface and spread a thin, even layer of hummus over each, leaving a 1/2-inch border around the edges.
05 - Evenly distribute baby spinach leaves over the hummus-covered tortillas.
06 - Top the spinach with roasted vegetables, sun-dried tomatoes, and crumbled feta cheese. Sprinkle with chopped fresh basil if desired.
07 - Roll each tortilla tightly into a log shape. Wrap in plastic and refrigerate for 10 minutes to firm up, if preferred.
08 - Cut each rolled wrap into 1-inch spiral slices. Arrange the spirals on a serving platter with the spiral side facing upward for a decorative presentation.
