# Ingredient List:
→ Vegetables
01 - 1 small red bell pepper, thinly sliced
02 - 1 small yellow bell pepper, thinly sliced
03 - 1 small zucchini, thinly sliced
04 - 1 small red onion, thinly sliced
05 - 1 tablespoon olive oil
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Wraps & Hummus
08 - 3 large spinach or plain flour tortillas
09 - ¾ cup plain hummus
→ Garnish
10 - 1 tablespoon fresh parsley, chopped (optional)
# Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, toss bell peppers, zucchini, and red onion with olive oil, salt, and black pepper until evenly coated.
03 - Spread vegetables in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized. Let cool for 10 minutes.
04 - Lay tortillas flat on a clean surface and spread ¼ cup hummus evenly over each, leaving a small border around the edges.
05 - Arrange roasted vegetables diagonally in alternating red, yellow, green, and purple stripes across each tortilla, mimicking a candy cane pattern.
06 - Roll each tortilla tightly from one edge to the other. Trim the ends and cut into 1-inch thick pinwheels.
07 - Arrange pinwheels in a candy cane shape on a platter and garnish with fresh parsley if desired.
