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To make Roasted Veggie Hummus Wraps, you will need: - 1 large zucchini, sliced into thin strips - 1 bell pepper (any color), sliced - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon smoked paprika - 4 whole wheat tortillas or wraps - 1 cup hummus (store-bought or homemade) - 1 cup fresh spinach leaves - 1 avocado, sliced - Lemon wedges for serving This dish is packed with nutrients. Each wrap offers fiber, vitamins, and healthy fats. The veggies provide vitamins A and C, while the hummus adds protein. Avocado brings in good fats, making it satisfying. If you want to switch things up, consider these ideas: - Use different veggies like carrots or sweet potatoes. - Swap whole wheat tortillas for spinach or gluten-free wraps. - Try different hummus flavors, like roasted red pepper or garlic. - Use Greek yogurt instead of hummus for a creamier texture. These alternatives keep the wraps fun and fresh. Enjoy crafting your own version of this tasty meal! Start by gathering all your ingredients. You need a large zucchini, a bell pepper, a red onion, and cherry tomatoes. You’ll also need olive oil, salt, pepper, smoked paprika, whole wheat tortillas, hummus, fresh spinach, and an avocado. Next, preheat your oven to 400°F (200°C). This helps the veggies cook evenly and get nice and tender. On a large baking sheet, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, pepper, and smoked paprika. Make sure all the veggies get a nice coating. Spread them out evenly on the baking sheet. Avoid stacking them to help them roast properly. Roast the veggies for 20-25 minutes. Stir them halfway through to ensure they cook evenly. They should be tender and slightly caramelized when done. While the veggies roast, warm your tortillas in a dry skillet for about 30 seconds on each side. This step makes them soft and easy to roll. Once your roasted veggies are ready, let them cool for a few minutes. Then, take a tortilla and spread about a quarter cup of hummus over it. Layer fresh spinach leaves on top of the hummus. Add the roasted veggies and slices of avocado. Now, roll the tortilla tightly. Tuck in the ends as you go, so everything stays inside. Finally, slice the wrap in half. Serve it with lemon wedges for a refreshing kick. For more details on the process, check out the Full Recipe. To get the best flavor, preheat your oven to 400°F (200°C). Cut your veggies into similar sizes. This helps them cook evenly. Toss them with olive oil, salt, pepper, and smoked paprika in a bowl. Spread them out in one layer on your baking sheet. Roast for 20 to 25 minutes. Stir halfway through for even cooking. You want them to be tender and slightly caramelized. This adds great taste and texture. When you spread hummus on your wrap, use about a quarter cup for each tortilla. This gives a creamy layer that pairs well with the roasted veggies. If you want more flavor, you can mix herbs or spices into the hummus. This small step makes a big difference. It adds layers of flavor that elevate your wrap. Feel free to customize your wraps! You can swap veggies based on what you have. Try carrots, broccoli, or sweet potatoes. You can also change the type of hummus. Use garlic, red pepper, or even beet hummus for a twist. Add your favorite greens like arugula or kale for extra crunch. If you need a protein boost, consider adding grilled chicken or chickpeas. The options are endless, so get creative! For the full recipe, check out the details in the recipe section. {{image_2}} You can switch up the hummus flavor in your wraps. Try classic hummus, roasted garlic, or spicy red pepper. Each type adds a new taste. For a richer flavor, use a hummus with herbs. These small changes can make your wraps exciting and fresh. Using seasonal vegetables can change the taste of your wraps. In summer, add fresh zucchini and bell peppers. In fall, consider roasted sweet potatoes or Brussels sprouts. Winter brings great options like carrots and parsnips. Each season offers a variety of flavors. This keeps your meals interesting and fun. If you need gluten-free choices, use lettuce wraps instead of tortillas. Leafy greens like romaine or butter lettuce work well. You can also find gluten-free wraps at many stores. They taste great and hold all the fillings nicely. Enjoy your Roasted Veggie Hummus Wraps without worry! You can find the full recipe here. To store your leftover Roasted Veggie Hummus Wraps, wrap them tightly in plastic wrap or foil. You can also place them in an airtight container. This helps keep the wraps fresh and tasty. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing them. Just remember to wrap them well to avoid freezer burn. When you’re ready to enjoy your wraps again, remove them from the fridge. If they are frozen, let them thaw overnight in the fridge. To reheat, you can use a microwave or skillet. If using a microwave, heat for about 30 seconds or until warm. For a skillet, place the wrap over low heat for a few minutes on each side. This method gives a nice warm texture. To keep your wraps fresh, always store the veggies and hummus separately if possible. This helps prevent sogginess. If you know you will not eat them all, only assemble what you plan to eat. The veggies should stay crisp and flavorful for longer. If you make extra hummus, store it in a sealed container in the fridge. Enjoy your Roasted Veggie Hummus Wraps with a burst of flavor, day after day! Yes, you can use raw vegetables instead of roasted ones. However, roasting brings out the natural sweetness and flavor in veggies. Raw veggies will have a crunchier texture. If you like that, go for it! You can use sliced bell peppers, cucumbers, or carrots. Just remember, the taste will be different. Roasted veggies give a warm, soft feel that pairs well with hummus. Making homemade hummus is simple and fun! You will need a few basic ingredients. Here’s a quick recipe: - 1 can of chickpeas, drained - 2 tablespoons tahini - 2 tablespoons olive oil - 1 garlic clove, minced - Juice of 1 lemon - Salt to taste Just blend all these in a food processor until smooth. If it's too thick, add a bit of water. Taste and adjust the salt and lemon as you like. This hummus will add a fresh touch to your wraps! You can find the full recipe for Roasted Veggie Hummus Wraps in the article above. Serving sides can make your meal even better! Here are some great options: - Fresh fruit salad - Crispy chips or pita chips - A light green salad with lemon dressing - Pickles or olives for a salty bite These sides will complement the wraps and add variety to your meal. Enjoy mixing and matching! In this blog post, we explored how to make Roasted Veggie Hummus Wraps. We covered the ingredients you need, their nutritional value, and tasty alternatives. I shared simple steps for preparation, roasting, and assembling. We looked at tips for perfect roasting and custom fill options. I discussed variations like homemade hummus and seasonal veggies. Lastly, we reviewed how to store leftovers and suggested side dishes. Enjoy creating your wraps, and feel free to experiment!

Roasted Veggie Hummus Wraps

Create delicious Roasted Veggie Hummus Wraps that are both healthy and satisfying! Loaded with colorful roasted vegetables, creamy hummus, and fresh spinach, these wraps are perfect for lunch or a snack. Easy to make in just 35 minutes, this recipe balances flavor and nutrition effortlessly. Click through to explore step-by-step instructions and other tasty ideas that will elevate your meal prep game!
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Ingredients
  

1 large zucchini, sliced into thin strips

1 bell pepper (any color), sliced

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

4 whole wheat tortillas or wraps

1 cup hummus (store-bought or homemade)

1 cup fresh spinach leaves

1 avocado, sliced

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, pepper, and smoked paprika until evenly coated.

      Spread the vegetables out in a single layer on the baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

        While the veggies are roasting, warm the whole wheat tortillas in a dry skillet for about 30 seconds on each side until they are soft.

          Once roasted, remove the veggies from the oven and let them cool for a few minutes.

            To assemble the wraps, spread about a quarter cup of hummus over each tortilla.

              Layer the fresh spinach leaves on top of the hummus, followed by the roasted veggies and avocado slices.

                Roll the tortilla tightly, tucking in the ends as you go, to create a wrap.

                  Slice in half and serve with lemon wedges on the side for an extra zing.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                      - Presentation Tips: Arrange the wraps on a platter and serve with a side of extra hummus for dipping. Garnish with a sprinkle of paprika and fresh herbs for added color.