# What You’ll Need:
→ Vegetables
01 - 1 small red bell pepper, thinly sliced into strips
02 - 1 small yellow bell pepper, thinly sliced into strips
03 - 1 small zucchini, thinly sliced into strips
04 - 1 small red onion, thinly sliced into strips
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 (store-bought or homemade)
→ Garnish
10 - 1 tablespoon fresh parsley, chopped (optional)
# Directions:
01 - Heat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine bell peppers, zucchini, and red onion in a bowl. Toss with olive oil, salt, and black pepper until evenly coated.
03 - Spread the vegetables in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized. Allow to cool for 10 minutes.
04 - Place tortillas on a clean surface. Evenly spread ¼ cup hummus over each, leaving a small border around the edges.
05 - Arrange roasted vegetables diagonally on each tortilla in alternating colored stripes—red, yellow, green, purple—to form a candy cane effect.
06 - Roll each tortilla tightly from one edge to the other. Trim ends and slice into 1-inch thick pinwheels.
07 - Arrange pinwheels in a candy cane shape on a serving platter. Garnish with chopped fresh parsley if desired.
