Roasted Veggie Wraps

These Roasted Veggie Wraps offer a delightful blend of roasted vegetables including bell peppers, zucchini, and eggplant, complemented by creamy hummus and tangy feta cheese, all snugly wrapped in a warm tortilla. These wraps make a quick and versatile lunch or dinner, allowing for easy customization according to personal taste preferences. They are particularly suited for those looking to include more plant-based foods in their meals, offering a satisfying mix of flavors and textures that energize and please the palate.

Ingredients

• 1 whole red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 whole eggplant, sliced
• 1/4 cup olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 cup hummus
• 1/4 cup feta cheese, crumbled
• 4 medium flour tortillas
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Combine the bell pepper, zucchini, and eggplant with olive oil, cumin, and paprika in a large baking dish and mix well to coat the vegetables evenly.
3. Roast the vegetables in the preheated oven until they are tender and slightly caramelized, about 20-25 minutes.
4. Warm the tortillas in a dry skillet over medium heat or in the microwave until they are pliable.
5. Spread a layer of hummus on each tortilla, add an even portion of the roasted vegetables, sprinkle with feta cheese, and garnish with chopped parsley.
6. Carefully roll each tortilla into a wrap and cut it in half for serving.

Keywords: Healthy, Easy, Customizable, Lunch, Mediterranean

Spice Rack: Cumin, Paprika

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