Save Celebrate the season with these Roasted Veggie & Hummus Candy Cane Wrap Roll-Ups, perfect for holiday gatherings or a wholesome snack. This colorful and vibrant appetizer layers sweet, caramelized roasted vegetables with creamy hummus, all wrapped in a soft tortilla and artfully arranged in a playful candy cane pattern that delights both the eye and the palate.
Save The magic of this recipe lies in its simplicity and versatility. By roasting the vegetables to bring out their natural sweetness and layering them in alternating stripes, you create a striking visual effect reminiscent of the holiday favorite, the candy cane. These roll-ups are great for parties or as a grab-and-go snack packed with nutrients and vibrant flavors.
Ingredients
- Vegetables
- 1 small red bell pepper, sliced into thin strips
- 1 small yellow bell pepper, sliced into thin strips
- 1 small zucchini, sliced into thin strips
- 1 small red onion, sliced into thin strips
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wraps & Hummus
- 3 large spinach or plain flour tortillas
- 3/4 cup plain hummus (store-bought or homemade)
- Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2. In a bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and black pepper until evenly coated.
- 3. Spread the vegetables in a single layer on the baking sheet. Roast for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized. Let cool for 10 minutes.
- 4. Lay out the tortillas on a clean surface. Spread 1/4 cup of hummus evenly over each tortilla, leaving a small border around the edges.
- 5. Arrange the roasted vegetables in alternating colored stripes (red, yellow, green, purple) diagonally across each tortilla to create a candy cane effect.
- 6. Tightly roll up each tortilla from one edge to the other. Trim the ends and slice each roll into 1-inch thick pinwheels.
- 7. Arrange pinwheels in a candy cane shape on a platter. Garnish with fresh parsley if desired.
Zusatztipps für die Zubereitung
Roasting the vegetables until slightly caramelized enhances their natural sweetness and adds depth to the flavor. Be sure to let them cool before assembling to prevent the hummus from melting and the tortillas from becoming soggy. Rolling tightly will help keep the pinwheels intact when slicing.
Varianten und Anpassungen
You can add roasted beet or carrot strips for even more vibrant color and flavor. For a twist, swap plain hummus for roasted garlic or red pepper hummus. This recipe is versatile—feel free to experiment with your favorite roasted veggies or dips.
Serviervorschläge
Serve these festive roll-ups as a delightful appetizer or a light snack. Pair them with a side of extra hummus or a tangy yogurt dip to complement the roasted veggies. They’re perfect for holiday parties, picnic baskets, or a nutritious lunchbox addition.
Save This easy, elegant recipe brings color and nutrition to your table with minimal fuss. Whether you’re embracing the holiday spirit or simply craving a tasty veggie-packed snack, these Roasted Veggie & Hummus Candy Cane Wrap Roll-Ups offer a deliciously creative way to enjoy wholesome ingredients in every bite.
Recipe Q&A Section
- → What vegetables are best for roasting in these wraps?
Red and yellow bell peppers, zucchini, and red onions work well, providing a mix of sweetness and texture once roasted.
- → How do I achieve the candy cane pattern with the veggies?
Arrange roasted veggie strips diagonally in alternating colors across the tortilla before rolling up to create the festive stripe effect.
- → Can I use different spreads instead of hummus?
Yes, alternatives like roasted garlic spread or red pepper hummus add variety and enrich the flavor profile.
- → What is the best way to slice the wraps for serving?
Trim the ends, then cut into 1-inch thick pinwheels to showcase the colorful layers in each bite.
- → How should the roll-ups be stored if prepared ahead?
Wrap them tightly in plastic wrap and refrigerate for up to 24 hours to maintain freshness and texture.