Roasted Veggie Wrap with Hummus

Ingredients

• 5 oz. asparagus (woody ends removed)
• 5 oz. mushrooms
• 1 red bell pepper
• 1 zucchini
• 1 1/2 Tbsp. balsamic vinegar
• 1/2 tsp. garlic powder
• Salt/pepper to taste
• 1/2 cup hummus
• 1 cup fresh baby spinach
• 4 medium tortilla wraps (gluten-free if needed)

Instructions

1. 1

   Oven: Preheat oven to 400°F (204°C). Line a baking pan with parchment paper or silicone baking mat. Set aside.

2. 2

   Prepare veggies: Cut asparagus into about 1.5-inch pieces. Slice mushrooms. Cut bell pepper and zucchini into bite-sized pieces. Place in a large bowl. Add balsamic vinegar, garlic powder, and salt/pepper to taste. Toss well to coat.

3. 3

   Roast veggies: Spread veggies evenly on lined baking pan. Place in oven and bake for 20 minutes or until desired tenderness.

4. 4

   Assemble wraps: Spread a layer of hummus (about 2 Tbsp. or more) down the center of your tortilla. Top with spinach and roasted veggies. Add any other toppings of choice. Then tuck in both ends, and tightly wrap up.