Vegan Roasted Vegetable Hummus Wraps

🛒 Ingredients

• #For the roasted vegetables:
• 1 medium sweet potato, peeled and cut into cubes
• 1 medium courgette / zucchini, sliced into batons
• 1 red bell pepper, deseeded and sliced
• 1 yellow bell pepper, deseeded and sliced
• 1 medium aubergine / eggplant, cut into cubes
• 1 red onion, cut into wedges.. 2 tbsp extra virgin olive oil.. ½ tsp ground cumin
• ½ tsp smoked paprika.. Salt and black pepper to taste
• #For assembling:
• 4 large wholemeal or plain vegan tortilla wraps
• 1½ cups smooth or chunky hummus (store‑bought or homemade)
• Handful of fresh spinach or baby spinach leaves
• Optional extras: fresh parsley, lemon juice, chilli flakes, or toasted pumpkin seeds

👩‍🍳 Instructions

1. 1

   Preheat & prep: Preheat oven to 200°C / 180°C fan / 400°F. Place all prepared vegetables into a large roasting tray. Drizzle with olive oil, sprinkle over cumin, paprika, salt, and pepper, then toss well until evenly coated.

2. 2

   Roast: Spread vegetables out in a single layer (do not overcrowd). Roast for 25–30 minutes, turning halfway, until golden and tender with slight charred edges. Leave to cool slightly.

3. 3

   Warm wraps: Briefly warm the tortilla wraps in a dry pan or microwave for 10–15 seconds — this makes them soft and easy to roll.

4. 4

   Assemble: Spread a generous layer of hummus over each wrap. Top with fresh spinach, then pile on the warm roasted vegetables. Add a squeeze of lemon or extra seasoning if you like.

5. 5

   Roll & serve: Fold in the sides of the wrap, roll up tightly from the bottom, and serve immediately. Slice in half diagonally if desired.