Save A festive and healthy wrap featuring sweet roasted vegetables and creamy hummus arranged in a playful candy cane pattern perfect for holiday gatherings or nutritious snacking.
This wrap has become a holiday favorite in my family as it combines health and fun in every bite.
Ingredients
- Vegetables: 1 small red bell pepper sliced into thin strips, 1 small yellow bell pepper sliced into thin strips, 1 small zucchini sliced into thin strips, 1 small red onion sliced into thin strips, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Wraps & Hummus: 3 large spinach or plain flour tortillas, 3/4 cup plain hummus (store-bought or homemade)
- Garnish: 1 tablespoon fresh parsley chopped (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare Vegetables:
- In a bowl toss the sliced bell peppers zucchini and red onion with olive oil salt and black pepper until evenly coated.
- Roast Vegetables:
- Spread the vegetables in a single layer on the baking sheet. Roast for 20 25 minutes stirring once halfway through until tender and slightly caramelized. Let cool for 10 minutes.
- Spread Hummus:
- Lay out the tortillas on a clean surface. Spread 1/4 cup of hummus evenly over each tortilla leaving a small border around the edges.
- Arrange Vegetables:
- Arrange the roasted vegetables in alternating colored stripes (red yellow green purple) diagonally across each tortilla to create a candy cane effect.
- Roll and Slice:
- Tightly roll up each tortilla from one edge to the other. Trim the ends and slice each roll into 1 inch thick pinwheels.
- Serve:
- Arrange pinwheels in a candy cane shape on a platter. Garnish with fresh parsley if desired.
Save This recipe brings the family together each holiday season creating joyful memories around the table.
Notes
For extra flavor use roasted garlic or red pepper hummus. Try adding roasted beet or carrot strips for more color. Serve with a side of extra hummus or a tangy yogurt dip. To make ahead store wrapped in plastic in the fridge for up to 24 hours.
Required Tools
Baking sheet, Parchment paper, Knife, Cutting board, Mixing bowl
Nutritional Information
Calories: 120, Total Fat: 4 g, Carbohydrates: 18 g, Protein: 3 g per roll-up
Save This wrap is a perfect balance of flavor and fun making it ideal for snacks or appetizers any time.
Kitchen Q&A
- → How should I prepare the vegetables for these wraps?
Slice bell peppers, zucchini, and red onion into thin strips, coat with olive oil, salt, and pepper, then roast at 425°F until tender and slightly caramelized.
- → What type of tortillas work best for this dish?
Large spinach or plain flour tortillas provide a flexible base that rolls easily without cracking.
- → Can I customize the hummus used in this preparation?
Yes, using roasted garlic or red pepper hummus adds extra flavor depth and complements the roasted vegetables well.
- → How do I achieve the candy cane pattern with the vegetables?
Arrange the roasted vegetable strips diagonally in alternating colors (red, yellow, green, purple) across each tortilla before rolling.
- → What is the best way to serve and store the rolls?
Slice the rolled tortillas into pinwheels and arrange on a platter. Store wrapped in plastic in the fridge for up to 24 hours to keep fresh.