These deeply satisfying warm wraps are equally good when served cold. Try them as a lunchbox meal. Simply allow the vegetables to fully cool before constructing the wrap.
1 tbsp. olive oil 1 garlic clove, minced sea salt and black pepper, to taste 1 red bell pepper, seeded and cut into strips 1 green bell pepper, seeded and cut into strips 1 small yellow squash, seeded and cut into strips 1 small zucchini, cut into strips 1 cup cherry tomatoes 1–2 tsp. balsamic vinegar 1 cup hummus 4 tortillas, warmed 4 oz. baby spinach leaves, washed and dried
Preheat oven to 425˚F. In a bowl, combine the oil, garlic, salt, and pepper. Lay all the vegetables in an oiled baking pan, pour in the oil mixture, and toss, taking care to coat each strip. Bake, turning once, until the vegetables are slightly charred and tender, about 40 minutes. Sprinkle with a little balsamic vinegar to taste. Cool slightly; the vegetables should be warm, not hot. Spread the hummus on the warmed tortillas, lay the raw spinach on the hummus, and top with the roasted vegetables. Roll up the tortillas and tuck in the ends. Serve immediately. Serves 4