# What's Needed:
→ Vegetables
01 - 1 small red bell pepper, sliced into thin strips
02 - 1 small yellow bell pepper, sliced into thin strips
03 - 1 small zucchini, sliced into thin strips
04 - 1 small red onion, sliced into thin strips
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 Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and black pepper until evenly coated.
03 - Spread the vegetables evenly on the prepared 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. Spread 1/4 cup of hummus evenly over each tortilla, leaving a small border around the edges.
05 - Arrange the roasted vegetables in alternating colored stripes diagonally across each tortilla to create a candy cane pattern.
06 - Roll up each tortilla tightly from one edge to the other. Trim the ends and slice each roll into 1-inch thick pinwheels.
07 - Arrange the pinwheels in a candy cane shape on a platter. Garnish with chopped fresh parsley if desired.
