Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C). This temperature ensures your vegetables roast evenly, caramelizing their natural sugars for a deeper flavor. Line a baking sheet with parchment paper or lightly grease it to prevent the veggies from sticking.

Step 2: Prepare Your Vegetables
Wash all your vegetables under running water. Remove seeds from the bell peppers and trim the ends off the zucchini and carrots.

• Dice the bell peppers into bite-sized pieces.
• Slice the zucchini into thin half-moons.
• Cut the red onion into thick rings.
• Slice the carrots into thin rounds or sticks.

Place all of your prepared vegetables into a large mixing bowl. Drizzle the olive oil over the veggies, and toss them until they’re evenly coated. Season with salt, black pepper, garlic powder (if desired), smoked paprika, and any herbs you like such as thyme or rosemary. Toss again to distribute the seasonings.

Step 3: Roast Your Vegetables
Spread the seasoned vegetables evenly onto your prepared baking sheet in a single layer. This helps them roast evenly rather than steaming. Place the tray in the oven and roast for 25-30 minutes, stirring halfway through. The veggies should be tender and slightly crispy around the edges. Keep an eye on them to avoid overcooking, as oven temperatures can vary.

Once roasted, remove the veggies from the oven and allow them to cool for a few minutes. This step helps prevent sogginess in the wraps.

Step 4: Assemble Your Wraps
Lay the whole wheat tortillas flat on clean plates or cutting boards. Spread about 2 tablespoons of hummus on each tortilla, leaving space around the edges for easy rolling.
Layer the roasted veggies generously over the hummus, followed by a handful of fresh spinach leaves. You can also add extra toppings like crumbled feta cheese or avocado slices for additional flavor.

Once the wraps are filled, carefully roll them up tightly, folding in the sides as you go to create a neat and secure wrap. If necessary, secure with toothpicks to keep them closed.