Roasted Vegetable and Hummus Wrap

Prep and season the vegetables

Preheat your oven to 200°C (180°C fan / 400°F). Spread the sliced bell peppers, aubergine, and courgette across a large baking tray in a single layer — crowding the tray will steam rather than roast them, so use two trays if needed. Drizzle over the olive oil, season generously with salt and pepper, and toss to coat evenly.

Roast the vegetables

Roast for 22–25 minutes, flipping once halfway through, until the vegetables are tender, golden at the edges, and lightly charred. They should smell sweet and smoky when done.

Warm the wraps

While the vegetables finish roasting, warm each wrap in a dry frying pan over medium heat for 20–30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Warm wraps are pliable and far less likely to crack when rolled.

Assemble the wraps

Spread a generous layer of hummus across the centre of each warm wrap, leaving a 2–3 cm border around the edges. Pile the roasted vegetables on top, then fold in the sides and roll up tightly from the bottom to enclose the filling.

Slice and serve

Cut each wrap in half on the diagonal and serve immediately while the vegetables are still warm.