# What You'll Need:
→ 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)
# Method:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and black pepper until evenly coated.
03 - Spread the vegetables in a single layer on the baking sheet and roast for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized. Let cool for 10 minutes.
04 - Lay out the tortillas on a clean surface, spread ¼ cup hummus evenly over each tortilla leaving a small border around the edges.
05 - Arrange the roasted vegetables diagonally in alternating colored stripes to create a candy cane pattern on each tortilla.
06 - Roll up each tortilla tightly from one edge to the other, trim the ends, and slice into 1-inch thick pinwheels.
07 - Arrange the pinwheels in a candy cane shape on a platter and garnish with chopped parsley if desired.
