# Components:
→ Roasted Vegetables
01 - 1 medium red bell pepper, sliced
02 - 1 small zucchini, sliced
03 - 1 small yellow squash, sliced
04 - 1 small red onion, sliced
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon dried oregano
07 - Salt and freshly ground black pepper, to taste
→ Wrap & Filling
08 - 4 large spinach or tomato flour tortillas
09 - 3.5 ounces crumbled feta cheese
10 - 1/2 cup hummus
11 - 1/2 cup baby spinach leaves
12 - 1/4 cup thinly sliced sun-dried tomatoes
13 - 1 tablespoon chopped fresh basil (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large bowl, toss red bell pepper, zucchini, yellow squash, and red onion with olive oil, dried oregano, salt, and black pepper until evenly coated.
03 - Spread the vegetables evenly on a baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized. Allow to cool for 5 minutes.
04 - Lay each tortilla flat on a clean surface and spread a thin, even layer of hummus over it, leaving a 1/2-inch border around the edges.
05 - Evenly distribute baby spinach leaves over the hummus layer on each tortilla.
06 - Top the spinach with roasted vegetables, sun-dried tomatoes, and crumbled feta cheese. Sprinkle fresh basil on top if desired.
07 - Tightly roll each tortilla into a log shape. Optionally, wrap in plastic wrap and chill for 10 minutes to firm up.
08 - Cut each roll into 1-inch thick spirals and arrange on a platter with the spiral side facing up for an attractive presentation.
