# What You 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 - 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)
# How-To:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss bell peppers, zucchini, and red onion with olive oil, salt, and black pepper until well coated.
03 - Spread 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 tortillas flat and spread 1/4 cup hummus evenly on each, leaving a small border around the edges.
05 - Place roasted vegetables diagonally in alternating colored stripes (red, yellow, green, purple) across each tortilla to mimic a candy cane pattern.
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 and garnish with fresh parsley if desired.
