Roasted Vegetable & Hummus Wrap

• Tortilla(4)
• Hummus(240 g)
• Courgette(2)
• Bell pepper(2)
• Red Onion(1)
• Canned Chickpeas(400 g)
• Olive oil(2 tbsp)
• Paprika(2 tsp)
• Cumin(1 tsp)
• Za'atar(2 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Lettuce(120 g)

Method

1. 1

   Heat the oven to 220°C. Slice {Zucchini}, {Bell pepper}, and {Red Onion} into thin strips. Drain the {Chickpeas} and pat them dry. Roughly chop the {Fresh parsley} and shred the {Lettuce}.

   ~10 min

2. 2

   Toss the {Zucchini}, {Bell pepper}, {Red Onion}, and {Chickpeas} with {Olive oil}, {Paprika}, {Cumin}, {Za'atar}, {Salt}, and {Black pepper} on a tray until well coated.

   ~2 min

3. 3

   Roast until the vegetables are tender and the {Chickpeas} are lightly crisp at the edges, about 18 minutes, tossing once halfway.

   ~18 min

4. 4

   Warm the {Tortilla} briefly, then spread each with {Hummus}. Top with the roasted vegetables and {Chickpeas}, then finish with {Lettuce}, {Fresh parsley}, and a squeeze of {Lemon}.

   ~3 min

5. 5

   Roll the wraps tightly, cut in half if you like, and serve right away.

   ~1 min