A fresh, feel-good lunch that’s packed with flavor and texture, featuring roasted summer vegetables, sweet roasted red peppers, creamy feta, hummus, spinach, and fresh microgreens—All wrapped up in one colorful, satisfying bite! Serves 4. Takes 30 minutes to make.
INGREDIENTS
4 large flour or whole-wheat tortillas
1 zucchini, sliced into thin half-moons
1 yellow squash, sliced into thin half-moons
1 red bell pepper, sliced
1 small red onion, sliced
1 cup roasted red peppers, sliced
4 oz feta cheese, crumbled
2 cups baby spinach
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
Salt & black pepper
Lemon-Herb Spread
½ cup hummus
1 tbsp lemon juice
1 tbsp chopped fresh parsley or basil
Pinch of salt
INSTRUCTIONS
1. Roast the vegetables
Preheat oven to 425°F. Toss zucchini, yellow squash, bell pepper, and red onion with olive oil, Italian seasoning, garlic powder, salt, and pepper.
2. Roast
Spread vegetables evenly on a sheet pan. Roast for 15–18 minutes, stirring once, until tender and lightly browned.
3. Make the spread
While the vegetables roast, mix hummus, lemon juice, fresh herbs, and a pinch of salt.
4. Warm the tortillas
Heat tortillas in a dry skillet for about 15–20 seconds per side so they’re soft and easy to roll.
5. Build the wraps
Spread each tortilla with the lemon-herb hummus. Add a layer of spinach, followed by the roasted vegetables and roasted red peppers.
6. Add the feta.
Sprinkle each wrap generously with crumbled feta.
7. Roll & serve.
Fold in the sides, then tightly roll the tortilla from the bottom. Slice in half and serve warm or at room temperature.
Easy add-on:
For more protein, add white beans, chickpeas, or grilled halloumi.