# 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 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 to prepare for roasting the vegetables.
02 - In a large bowl, combine bell pepper, zucchini, yellow squash, and red onion with olive oil, oregano, salt, and pepper; toss to coat evenly.
03 - Spread the vegetable mixture in a single layer on a baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until tender and slightly caramelized. Allow to cool for 5 minutes.
04 - Place tortillas on a clean surface and spread a thin layer of hummus over each, leaving a 1/2-inch border around the edges.
05 - Distribute baby spinach evenly over the hummus on each wrap.
06 - Top spinach with roasted vegetables, sun-dried tomatoes, and crumbled feta; sprinkle fresh basil if desired.
07 - Roll each tortilla tightly into a log, wrap in plastic wrap, and refrigerate for 10 minutes to firm up if preferred.
08 - Slice each rolled wrap into 1-inch spirals and arrange on a serving platter with the spiral side facing up.
