# Required Ingredients:
→ Vegetables
01 - 1 small red bell pepper, sliced into thin strips
02 - 1 small yellow bell pepper, sliced into thin strips
03 - 1 small zucchini, sliced into thin strips
04 - 1 small red onion, sliced into thin strips
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Wraps & Hummus
08 - 3 large spinach or plain flour tortillas
09 - 3/4 cup plain hummus
→ Garnish
10 - 1 tablespoon fresh parsley, chopped (optional)
# Preparation Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine sliced 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 slightly caramelized. Let cool for 10 minutes.
04 - Place tortillas on a clean surface and evenly spread 1/4 cup hummus over each, leaving a small border around the edges.
05 - Lay the roasted vegetables in alternating colored stripes diagonally across each tortilla to create a candy cane pattern.
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 on a platter in a candy cane shape and garnish with chopped fresh parsley if desired.
